Blog Posts

BIGGREENCRAIG: An interview with The Grill & Crispy Bourbon Pork Belly

6/27/2016

I’ve teamed up with Porkbeinspired.com and GrillForIt.com to kick off the summer grilling season. They thought it would be fun to Interview a Grill, so here it is! Head over to GrillForIt.com and try out some of their great recipes.

An Interview with The Grill

What’s the craziest pork dish you’ve cooked?

The craziest pork dish I’ve helped cook is Pork Chop and Waffle Sandwiches with Maple Gravy. Is this thing breakfast? Is it lunch? I’m not really sure, but I do know this dish is crazy delicious and can be perfectly adapted for the grill. You should definitely try it!

Is there a cut you have never considered to cook?

Oh, I’ve considered grilling them all. Heck, I’ve even dreamed of grilling them all - all in one dream! It was heavenly; I wish I never woke up. That being said, I’ve yet to grill pork belly this year. It’s on my bucket list, and with the way this summer is going, I bet I Grill For It!

Do you have a favorite cut?

All of them. I’m just joking around. In all seriousness, if I had to choose just one, I’d say all of them. Okay for real this time, the best cut of pork to grill is... all of them. Okay, you want an honest answer; I love to grill back ribs, bacon, blade steaks, chops, country-style ribs, crown roast, ham, ground pork, loin roasts, sausages, pork shoulder, spareribs, including St. Louis-style ribs, and tenderloin. Oh wait; did I just name most of the cuts? Sorry about that! The truth is, when it comes to grilling pork, you can’t go wrong. Every cut is great!

What is your favorite fuel source and why?

I’m old school, so charcoal is what gets me fired up, literally. But I also get down with food cooked on a gas grill. Some of my best friends are gas grills, and we both have our benefits: charcoal adds a nice smoky flavor, and gas is very convenient to use. But the truth is you can’t go wrong if you’re grilling, especially if you’re grilling mouthwatering, tender-licious pork! Like this Stuffed Pork Tenderloin with Chimichurri – your taste buds won’t know what hit ‘em.

Do you ever use multiple temperatures to cook a dish?

Yeah, all the time. For instance, if you’re cooking up a pork chop, you put it over high-heat for a quick sear, which helps keep the juices locked in. Then you can move it over to a lower heat zone to continue cooking the inside of the chop. And remember 145 is where pork thrives! If you’re looking to grill a juicy, tender chop, then you want an internal temperature between 145°F (medium rare) and 160°F (medium). For ground pork, always cook to an internal temperature of 160°F. And although it’s extremely difficult, you really need to fight the urge to stuff pork into your mouth right after it comes off the grill. It should really get a three-minute rest to let all the juices settle.

What is the difference between grilling and smoking pork?

Ah, this is Grillology 101! The differences are a matter of time and temperature. To smoke pork, you’d cook it over a low temperature (indirect heat) for a longer period of time with added wood for fuel and to bring in the smoke. To grill pork, you cook it over a hotter, direct heat for a much shorter period of time. When it comes to techniques, it’s hard to choose - low and slow or hot and fast!

Do you ever wear a rotisserie?

Ooh, what a risqué question... yeah I have been known to wear a rotisserie from time to time, mainly for special occasions. It takes a bit of extra effort to put on and use, but for a juicy marinated pork roast, it’s definitely worth it.

Crispy Bourbon Pork Belly

Pork belly is one of my favorite things to grill, smoke or roast. It's tasty and super easy to cook. Let's get started!

INGREDIENTS

One 3 lb slab of pork belly
1/2 C apple juice
1/2 C bourbon (use whatever you have in your cabinet. I used Four Roses)
3 Tbs kosher salt
1 Tbs white pepper
3 Tbs extra virgin olive oil
1 Tbs hot sauce

Set your grill up for indirect grilling and preheat your grill to 425F. I used a Rec Tec Pellet Grill for this recipe.

Pat the skin dry with a paper towel. The skin needs to be very dry.

Using a very sharp knife, score the skin in a diamond pattern.

Apply the EVOO to the belly and massage it onto the belly. Ensure that all of the scored diamonds get a good coating. Once thoroughly covered, massage in the salt and pepper. Place the belly into a disposable pan. and head out to the grill.

Place the belly on the grill and smoke for 35-40 minutes.

Because it's grilling season, I like to enjoy an adult beverage
while the grill does it's thing!

Mix the apple juice, bourbon and hot sauce together. Once the skin starts to blister, carefully add the liquid mixture to the pan and reduce the grill temp to 325F. Allow the belly to braise for another 1 to 1-1/2 hours.

Porkbeinspired.com and the blog GrillForIt.com both recommend that pork chops, loins and roasts are tasty and safe to eat once it reaches an internal temperature of 145 degrees F., and that ground pork should be cooked to an internal temperature of 160 degrees F.
However, pork belly needs more time and a higher temperature in order to render all of the fat. Pull this belly once it reaches a range of 198-203F.

Allow the pork belly to rest for a minimum of 10-15 minutes
before slicing and serving.

Slice.
Serve.
Enjoy!

1 Comment

Big Green Craig: Chicken & Sausage Scarpariello

6/16/2016

4 Comments

With my wife's Italian heritage, Chicken & Sausage Scarperiello is a family favorite. This dish is packed full of flavor and texture and can also be modified to fit any sort of taste bud.

Here's my take on a classic:
hicken & Sausage Scarperiello

INGREDIENTS

5 boneless skinless chicken thighs cubed
5 hot italian sausages quarted (we used a chicken saisage for the dish)
1 small onion roughly diced
1 red pepper roughly diced
1/3 C of capers
1/2 C hot banana peppers rough diced
1-1/2 C artichoke hearts roughly chopped
1 baking potato roughly chopped
1-1/2 C white wine - use whatever you are drinking
1/2 C red wine vinegar
Juice of 1 lemon
3 Tbs unsalted butter
Extra Virgin Olive Oil (EVOO)
Kosher salt to taste
Fresh cracked black pepper to taste
1/2 C all purpose flour

Grill Set up:

Set up your grill for direct grilling. Cooking temperature should be approximately 350F. We used a 15" stainless steel paella pan for this dish. Preheat the pan for at least 10 minutes.

This Dish cooks fairly quickly so I like to have all of my mise en place (French for putting in place or staged) ready and on stand by.

Directions:

Dredge the chicken thigh pieces in the flour coating evenly. Pour in 2 table spoons of EVOO to the pan and saute the chicken and sausage pieces until they brown all over.

While the sausage and chicken are sauteeing, heat a skillet over medium high heat. Add in a tbs of EVOO and a tbs of butter. Saute the potato cubes until crispy. Set aside to add to the dish.

Stir in the onion, artichoke hearts and peppers and saute them until soft, I drop in 2 tbs of butter at this point to help aid in the caramelization and color. Season with salt and pepper to taste.

Once the chicken reaches and internal tempoerature of 165, mix in the potatoes and add the wine and vinegar. I use a Thermoworks Thermapen to keep track of my temps.

Allow the liquid to reduce.

Food safety guidelines recommends cooking chicken thighs to at least 170F.

ThermoWorks Thermapen

Serve over a bed of linguine. Enjoy!
MONGA!!

4 Comments

Big Green Craig: Bloody Mary Shrimp 'n Grits

5/11/2016

5 Comments

I follow the National Food Holidays calendar because it's fun and I like to see the different "holidays." This is also a great way to change up menu ideas.

Yesterday was National Shrimp Day. My family loves seafood. It's quick, tasty and very healthy. I was busy most of the day so I needed something quick. Here's my take on shrimp n Grits.

C INGREDIENTS

1 lb jumbo shrimp, peeled and deveined
1/2 C celery diced
1/2 small onion diced
2 cloved garlic rough minced
Juice of 1 lemon
2 tbs prepared horseradish
1/3 C Ketchup
1/4 C Titos Vodka
2 tsp hot sauce
2 tbs soy sauce
1 tbs Worcestershire
salt
pepper
butter
oil

DIRECTIONS

Set up for direct grilling. Dome temp should be around 400F.

Whisk together the all of the wet ingredients, season with salt and pepper and set aside.

Dome temp should be around 400F. Preheat a cast iron skillet. Saute the celery, onion and garlic with some butter and oil until soft. Move the aromatics to the side of the skillet, add a bit more butter and oil and saute the shrimp until pink and opaque throughout. Mix in the onion, celery and garlic. Add the sauce and ensure that everything is coated and evenly combined. Allow to saute for 2-3 minutes, then remove from heat.

Serve over grits or rice.

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Big Green Craig: Treating Mom Right

5/9/2016

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Most of the United Stated celebrated Mother's Day yesterday. We honored my mother, my mother-in-law and her mother. It was a full house! We had a great day catching up and spending quality time together.

My mom requested a salmon dish for lunch. I wanted to do something new a creative instead of the same old grilled salmon. That's when I remembered a recipe that I wrote for the 2015 Sunshine State Eggfest. Everyone was very happy with lunch.

Mom was happy, everyone enjoyed lunch and a good day was had be all. Happy belated Mother's Day to all of the moms out there.

So, here's the recipe: HONEY WHISKEY PLANK’D SALMON

INGREDIENTS:
4                 Skin on Salmon Filets
2                 Cedar PLanks
1C              Jack Daniels Honey Whiskey
1C              Water
6 Tbsp       Jack Daniels Honey Whiskey
6 Tbsp       Brown Sugar
2 Tbsp       Soy Sauce (low Sodium)
1                 Zest of one orange
2 Tbsp       Fresh Orange Juice
5 Cloves    Minced Garlic
To Taste    Pepper

COOK TIME:
Approx. 15-20 minutes, depending on thickness.
The salmon should flake away easily with a fork.
BIG GREEN EGG SETUP:
Set up the Big Green Egg for direct grilling.
Target temp is 400-425F Dome Temp.Let the fire burn long enough so that there is no flame. The coals should be smoldering and grayed over.

DIRECTIONS:
Combine the 1C Whiskey & 1C water in a Ziploc bag and soak the cedar plank overnight. Starting with a hot skillet, sauté the garlic. Pour in the remainder of ingredients and whisk together. Allow the glaze to simmer and to reduce by half. Remove from heat. Remove the plank from the bag. Apply some EVOO to the skin of the fish and place on plank. Season the salmon with salt and pepper to taste. Brush the fish with the glaze and place the plank directly on the grill grate. Apply the glaze every 5 minutes while cooking. Cook for approx. 15-20 minutes. The salmon should flake easily with a fork.

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Big Green Craig: Breakfast for Dinner

5/4/2016

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Breakfast food has to be one of my favorite types of meals. The combinations and varieties are endless!

I like to start off with a mimosa!

Here's my take on a classic Eggs Benedict.

Let's get started!

I started with a 1 pound filet of skin on salmon. I mixed a very simple cure of 1/4 C of white sugar and a 1/4 C of salt, mixed it thoroughly, coated the salmon filet on all sides, covered it and refrigerated for 24 hours.

After 24 hours, the cure was rinsed off and the fish was brushed with a thin layer of maple syrup. and tossed in to the Rec Tec Pellet Grill cold smoker box and smoked at 79F for 24 hours. The results were fantastic!

A simple dough consisting of flour, sugar, salt, melted butter and yeast. The muffins were baked for approx 4 minutes on each side at 425F,

The eggs were poached sous vide at 165F for 13.5 minutes.

Slices of avocado and a classic hollandaise cooked in a double boiler.

Plated shot: Tasted english muffins, sliced avocado, fresh lox, poached egg and topped with hollandaise. Yummo!

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Big Green Craig: The tastiest cut of beef in existence.

4/18/2016

21 Comments

In my opinion, the spinalis dorsI has got to be the absolute greatest cut of beef i have ever experienced.

The spinalis dorsi, also known as the ribeye cap, is the C shaped muscle on the top cap of a ribeye. Even in low grade cuts of ribeye, the spinalis dorsi typically has a lot of marbling and is packed with flavor.

In the picture above, a butcher has removed the ribeye cap and has trussed it up into a filet like steak. It is USDA Prime grade.

I fired up the Mini Max with some Fogo Lump and an oak chunk for phase one of a reverse sear.

While the Mini Max was warming up, I seasoned the steak with some extra virgin olive oil, kosher sale and fresh cracked black pepper. Keeping the seasoning simple will allow the steak's beefy goodness to shine.

The ribeye cap smoked at 250F and my Thermoworks Chef Alarm kept an eye on my internal temp.

While the steak smoked, I fired up the Weber Kettle for the sear. I started a chimney of Fogo Lump and let all of the coals gray over. before dumping them into the Kettle.

TIP: The Kick Ash Basket XL BGE model fite the Weber 22" Kettle perfectly.

I preheated a set of Grill Grates for the sear phase. Flippijng them upside down acts as a griddle and gives you a solid layer of crust on a steak. Wipe them with a damp paper towel to remove any ash that may be left.

The Grill Grates were pre-heated and ready for the sear. I pulled the steak at an internal temperature of 122. I placed a thin pat of butter on the Grill Grates and seared for 90 seconds on each side.

TIP: The butter aids in the caramelization and color of the crust.

I topped the steak with a homemade compound herb'd butter (recipe below) and tented it with foil for 10 minutes.

I served the ribeye cap steak with a Twice Grilled Potato (recipe below)

COMPOUND BUTTER
INGREDIENTS
1 stick of softened butter
1 minced garlic clove
2 Tbs chopped parsley
Salt

Add all ingredients to a mixing bowl. Combine all ingredients with a fork. Transfer to a sheet of plastic wrap and roll into a log. Keep for several months in the freezer.

*Substitute any ingredients to change the flavor

TWICE SMOKED POTATOES

INGREDIENTS
4 – round russet or Idaho potatoes
EVOO
Salt
Pepper
2 Tbs sour cream
2 Egg yolks
3 Tbs butter
¼ C chopped crispy bacon
½ C shredded cheese
2-3 Tbs chives finely diced
2 Tbs melted butter

Preheat Egg to 400F and set up for indirect cooking. Coat the potatoes with a thin layer of evoo and salt heavily. Bake the potatoes for approx 1 hour.

Once the potatoes are knife tender, slice off the tops. Spoon out the soft fluffy potato into a mixing bowl. Salt the inside of the skins. Add 3 Tbs of butter to the hot potato and mash. Once mashed to your preferred consistency, make a hole in the middle. Add the sour cream, then egg yolks. Swirl the cream/yolk mix and then combine with the potatoes. Add in the cheese, bacon and chives. Carefully, spoon the mixture back into the skins, brush with melted butter and bake for another 20 minutes.

21 Comments

Keep Calm & Steak On

3/3/2016

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I ran by my butcher, Patton's Meat Market, on my way home from the office. They had a case full of these gorgeous prime grade filets. They have some of the prettiest marbling I've seen in a prime filet.

I used the reverse sear method. They were smoked with Fogo Natural Lump Charcoal on the mini max, then seared in a hot Lodge Cast Iron skillet. with some butter, crushed garlic cloves, a sprig of fresh rosemary and thyme.

They plated up nicely with some classic mashed potatoes, grilled asparagus and a homemade red wine reduction sauce.

Red Wine Reduction Sauce Technique
Carrots
Onion
Celery
Salt
Pepper
Red wine
Beef broth
Rosemary sprig
Thyme sprig
Butter
Oil

Saute the mirepoix (carrots, onion, celery) until soft. Deglaze with the wine. Add the beef broth, rosemary & thyme and reduce to a simmer. Reduce by half. Strain through a sieve into a warm pan and swirl in a pat of butter.

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JOEtisserie FTW!!

2/16/2016

13 Comments

The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber.

Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub.

With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.

RESULTS: The bird was tender and juicy just as you would expect from a rotisserie chicken. My family loved it and already wants more!

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Be My Valentine

2/15/2016

2 Comments

Yesterday, my wife and I celebrated our 13th Valentine's Day together. I can't believe how time has flown by.

We celebrated with a romantic trip to Sam's Club, the grocery store and a stop by the dry cleaners. Lame, I know. Then we came home and made a fantastic meal.

Pan seared Chilean Sea Bass over a bed of sauteed greens with a fire roasted pepper sauce.

The sauce was started by fire roasting a red and a yellow bell pepper. These were charred around 500f on the mini max. The skins were sweated off in a ziploc bag, then julienne and tossed into a hot pan with some evoo, shallots, salt & pepper for a quick saute. Once the shallots were tender, I added some fish stock and simmered. When reduced, the pan contents were blended until smooth.

The fish was deboned, it was seasoned with kosher salt, fresh cracked pepper and and fresh crushed thyme.

With the Mini Max still hot, I threw on my Finex skillet and seared the fish in a little bit of evoo, plated and spritzed with a little bit of fresh lemon juice.

Finished the night off with some Roses...

My Valentine was very happy. Hope you had a great day as well.

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'Tis the Season for Giving!

12/2/2015

169 Comments

The great folks from Flame Boss are in the spirit of giving this holiday season. They want you to be the Boss of your fire this holiday season!

The Flame Boss 200 made my 2015 EGGhead Christmas List and is one of my favorite accessories currently in use. You will love the ease of set up, configuration and being able to monitor your cook from anywhere in the world. You'll never have another sleepless night with the Flame Boss! Enter the giveaway below!

What would you cook first using a brand new Flame Boss??
Leave a comment below.

Flame Boss is a family owned business. The founders' mother is being taken from them through a wretched disease known as Alzheimer's. The major goal of this giveaway is to raise awareness for Alzheimer's Disease and to promote the Alzheimer's Association. Do your part to help support this cause this Christmas Season.

***Enter the information below to enter. The drawing will take place at 10pm on December 16 to ensure adequate time for shipping for Christmas. The drawing will be determined using random.org. The winner will be notified via email.

***Increase your chances of winning by sharing my social media posts and using the hashtag #biggreencraiggiveaway ***

CONGRATS to Donald Roberts!!

169 Comments

The 2015 EGGhead Christmas List

11/25/2015

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Surely by now, everyone knows that I am am accessory junkie. I am always on the hunt for the newest, trendiest, tricked out gadgets. This list is a compilation of some of my favorite accessories that I think any EGGhead would love see under the tree Christmas morning!

FLAME BOSS

For the person that needs insurance!

Sleep tight and know that the Flame Boss is bossing your fire! The new WiFi model also lets you monitor your cook while you are away from home! Check out the Flame Boss!

CARSON RODIZIO

For the person that needs to spin!

Fogo de WHO??? Bring Brazilian style BBQ to your backyard with this accessory. This kit will fit nearly every size grill.

KICK ASH BASKET

For the person that wants easy clean up!

Shake that Ash and Light that Fire! You will experience better air flow and less clean up with the Kick Ash Basket!

THERMOWORKS MK4

For the person that needs things waterproof!

The MK4 Thermapen is brand new to the Thermoworks lineup. Not only is it a precision instant read thermometer, It’s waterproof, backlit and the read out rotates!

CHALENGER DESIGNS CUSTOM GRILL CART

For the person that love precision craftsmanship!

These custom built grilling carts are built to last. The powder coated surfaces are clean up in a snap and the water tight cabinets keep all of your lump charcoal and electronics nice and dry!

LOOFTLIGHTER

For the person that needs to
speed things up!

In a hurry to get cooking? The Looftlighter can light your lump charcoal in under 2 minutes!

CONCAVE CUTTING BOARD

For the person that loves the juice.

SAVE THE JUICE with a Concave Cutting Board. This board pools all of the juice to the center of the board allowing what every protein you are slicing to rest in its own juices!

PLATE SETTER LIFTER

For those that need have burnt fingers!

Need to add fuel, add smoking wood or just just rearrange your fire during a cook? The Plate Setter Lifter allows you to easily remove your hot Plate Setter even if you are using a water pan! No more burnt hands!

MEAT CHURCH BBQ RUBS

For those that want flavor!

prepare your taste buds for a religious experience!! The Meat Church BBQ line of rubs and seasonings are sure to be a hit!

ANOVA PRECISION COOKER

For those that love perfection!

The sous vide cooking method is an excellent pairing with a grill. Everything is cooked to perfection every time!

REC TEC PELLET GRILL

For those that have a kamado style cooker and want to add another tool to their arsenal!

The pellet method of smoking is completely different and yields different results. There is such thing as the right tool for the job!

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Back to Back Weekends!!

11/21/2015

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December 5

Come out to the world's largest Big Green Egg SALE!!! I'll be cooking up some righteous eats.
Kick Ash Basket, Flame Boss, Innovations by Chance & PorkU will be there as well!
See you there!!

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December 12

BGC & the Tampa Boys will be taking over Roswell Hardware on December 12! Come out and meet Jeff, Josh & Scott, enjoy some Egg'd creations and enjoy a beer with us!

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PENSACOLA EGGFEST 2015

11/18/2015

Still coming down off a high from this past weekend's Pensacola Eggfest presented by Kia Autosport. Is this one of my favorite Eggfests in the country. The Blue Wahoo's baseball stadium is located on the Gulf of Mexico and provides an amazing backdrop for the event.

Part of what sets this event aside is the purpose. Yes of course, it's about grilling, smoking, baking, eating, drinking and meeting new people. That's just Egging! What makes this event special is the fact that this is a charity event. Unlike a normal Eggfest put on by a BGE Retailer, all of the proceeds go to benefit Chain Reaction! Chain Reaction is leadership institute that teaches teens the value of service and volunteerism. This Eggfest organization believes in this Institute wholeheartedly which is one of the reasons I love this event!

I had he honor and privilege to be invited back this year as a Judge along side of funny man Jon Reep, BBQ Pitmaster Big Moe Cason and fellow NibbleMeThis blogger Chris Grove.

I hope you enjoy some of the moments captured below.

I cannot say enough kind words to Jerrold "Buck" Hall, Lisa Long, Jamie Bradley, Doug Jolly & Taylor Simmons for their tremendous planning, amazing execution and their generous hospitality. Also, special thanks to Escambia Electric Motor Big Green Egg and Kia Autosports for making this event possible! I am already looking forward to next year's event!

Grill Deck: ENGAGE

10/19/2015

3 Comments

Mrs. BGC and I moved into a new, new to us, home this summer. With lots of decorating and upgrades planned, a grilling area was certain. I wanted lots of space, a cover so that I don't get wet, power, a sink, etc. So, construction started...

The existing deck was approx 14'x16' and by the time I moved all of the cookers out there, we had zero sitting room.

The existing deck was approx 12' off of the ground. We wanted to create separation between the spaces to we dropped the new deck down 2 steps. We ended up adding on a deck that is approx 20'x20' with PLENTY of grilling space.

All of the cookers were moved down to the new deck. There is TONS of room for shenanigans down there. Also, we added an outdoor sectional and a fire pit table on the upper deck.

The cookers will definitely cook in the rain, but I hate getting wet while cooking. Mrs BGC and I picked up a powder coated aluminum gazebo. It's vented on the top so it's perfect for grilling and smoking. The instructions said, "8-10 people required for assembly." Assembly took the better part of a Sunday, but I was able to assemble it myself. It measures 16'x16' in diameter and there is more than enough room for everything. I plan to run electric and lighting underneath and MAY just have enough electricity to fire up the EGG-CAMs once again!

I am super stoked at home the project turned out. I cannot wait to cook, teach and host parties here on the new Grilling Deck!

You con't grill in the dark! I added some lights so grilling in the off-season is more doable. Each of the 8 columns has a 60W incandescent light fixture mounted to it. It lights up pretty well!

Huge shout out to my boy, Derik Chaves, for getting the job done right!! Thanks Derik!

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The Dust Has Finally Settled...

10/16/2015

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Team Big Green Craig cooked at this year's National Big Green Egg Eggtoberfest and was voted #1 in the People's Choice Recipe Contest! We rolled into the event with 120lbs of Meat Church Honey Hog smoked pork belly that we cubed into burnt ends and deep fried directly on our 6 Big Green Eggs! Our Piglet Poppers recipe will be posted on the Big Green Egg website.

This crew was assembled from some of Social Media's biggest Eggheads! These Instagrammers came from near and far. States represented were Georgia, Colorado, South Carolina, North Carolina, Wisconsin, Texas, Massachusetts, Missouri & Tennessee. The crew started trickling in on Thursday. We prepped everything on Friday, then caravan'd down to Stone Mountain Park on Saturday.

The gates opened at 10 am and our line never stopped. We served our Piglet Poppers all day long. We were also spinnin' sausage, pork and chicken on two Carson Rodizios.

SPECIAL GUESTS

Jeffrey B. Rogers, The Culinary Fanatic

Jeffrey B Rogers, known as The Culinary Fanatic, has over 2 Million views on his YouTube channel. Jeff's channel is anything and everything cast iron. When we spoke at Eggtoberfest, he owned 156 pieces of cast iron. I'm sure it's more by now. I was honored to have him as Team BGC's Special Guest.

Richard Looft & Nisse Persson

Richard Looft, the creative genius behind the much beloved Looftlighter, and Nisse Persson, Looft Industries International Sales Mgr, visited our cook tent all the way from Stockholm, Sweden. The Big Green Craig project and Looft Industries has been teamed up for several years and it was an honor to finally meet these two great individuals.

These Eggheads are genuinely great people. They worked their tails off and at the end of the weekend asked, "what are we cooking next year?" I am humbled and honored to call each and every one of the friend. We had an absolute blast!

FOR THE COMPLETE SLIDE SHOW!!!

Thanks for everyone that came out to sample, to support and to vote for our team. Also, a HUGE shout out to our sponsors that made this event possible.

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BIGGREENCRAIG: An interview with The Grill & Crispy Bourbon Pork Belly

An Interview with The Grill

Crispy Bourbon Pork Belly

Big Green Craig: Chicken & Sausage Scarpariello

Big Green Craig: Bloody Mary Shrimp 'n Grits

Big Green Craig: Treating Mom Right

So, here's the recipe: HONEY WHISKEY PLANK’D SALMON

Big Green Craig: Breakfast for Dinner

Big Green Craig: The tastiest cut of beef in existence.

Keep Calm & Steak On

JOEtisserie FTW!!

Be My Valentine

'Tis the Season for Giving!

The 2015 EGGhead Christmas List

FLAME BOSS

CARSON RODIZIO

KICK ASH BASKET

THERMOWORKS MK4

CHALENGER DESIGNS CUSTOM GRILL CART

LOOFTLIGHTER

CONCAVE CUTTING BOARD

PLATE SETTER LIFTER

MEAT CHURCH BBQ RUBS

ANOVA PRECISION COOKER

REC TEC PELLET GRILL

Back to Back Weekends!!

December 5

December 12

PENSACOLA EGGFEST 2015

Grill Deck: ENGAGE

The Dust Has Finally Settled...

SPECIAL GUESTS

Jeffrey B. Rogers, The Culinary Fanatic

Richard Looft & Nisse Persson

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An Interview with The Grill

Crispy Bourbon Pork Belly

So, here's the recipe: ​HONEY WHISKEY PLANK’D SALMON

MEAT CHURCH BBQ RUBS

December 5

December 12

SPECIAL GUESTS

​Jeffrey B. Rogers, The Culinary Fanatic

​Richard Looft & Nisse Persson

Categories

Archives

So, here's the recipe: HONEY WHISKEY PLANK’D SALMON

Jeffrey B. Rogers, The Culinary Fanatic

Richard Looft & Nisse Persson