Smoked Vietnamese Chicken Wings on the Big Green Egg

Chicken

There are so many different ways to flavor chicken wings the choices can be overwhelming. In addition, there are so many ways to cook chicken wings it is hard to find a place to start. One thing is for certain: Even with all the varieties there are few things more satisfying than good chicken wings! For this […]

Peruvian Style Rib Eye on the Big Green Egg

Beef

We wanted to make something different for our Friday Night Date Night this week and drew our inspiration from Lomo Saltado which is a traditional Peruvian Steak Stir Fry. When we say inspiration, we mean “loosely interpreted” as this dish was not a stir fry at all. We combined various techniques and influences to come up with this dish that we are sure you […]

Crispy Skin Salmon on the Big Green Egg

Seafood

I was watching an episode of All-Star Academy on the Food Network this weekend and saw one of the contestants make this incredible dish featuring a salmon filet with crispy skin. As a result I got motivated to make something using the same technique the contestant used on the show to get that crispy skin. […]

Spicy Korean Pork Stir Fry

Pork

I don’t know about you but I just love that spicy Korean Pork (Dwaejibulgogi) that you get at a good Korean BBQ joint. Sweet, spicy, tender, and delicious that BBQ pork always leaves me wanting more! The secret to that flavor is Gochujang which is a fermented chili, bean, and rice paste that is very savory […]

Guinness Marinated Beef Short Ribs

Beef

Yesterday was St. Patrick’s Day and we decided to cook with that theme in mind. We wanted to play with the beef and cabbage concept and in turn create a unique dish that works for St. Patty’s day (or any other day). This recipe is a form of our Pantry Night concept and (as our recipes […]

Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin

Pork

Ah… Spring is in the air and we are finally outdoors cooking again! This dish features Panzanella which is a traditional Tuscan salad made with bread and tomatoes. Our take on Panzanella uses mushrooms instead of the tomatoes for that umami flavor which pairs nicely with the pork loin. Now grab a bottle of your favorite Pinot Noir, sit […]

Miso Marinated Mahi Mahi

Seafood

As some of you can tell by now we have a lot of leftover Miso in our refrigerator from recipes we have made recently. Pantry night continues with the “Miso” theme as we work through the bulk of Miso taking up valuable space in our appliance. This recipe took a different twist with the White Miso and […]