Jun 26

Beat Feta Salad

As a side dish to tonight’s dinner we made a simple grilled beat and feta salad. Here’s how we did it.


  • 1 bunch of beats
  • 3 sprigs of fresh rosemary
  • ~4 ounces of Feta
  • olive oil
  • salt and pepper to taste

Clean the beats and slice them into 1/4 inch rounds. Put them on a piece of foil for grilling. Drizzle them with olive oil and sprinkle some salt and pepper on them. Take the rosemary sprigs and place them randomly throughout. Preheat the grill to 375 degrees Fahrenheit. Grill them for 20 minutes turning them occasionally. Once finished, place them in a bowl and crumble the feta on top. Stir and serve.

It turned out delicious and I’m very happy about supporting local businesses. The beats came from Bauder Farms via the Skippack Farmers Market and the feta came from the St. Sophia Grecian Festival. The rosemary was extra local. It came from a pot on my patio. 🙂 I was also drinking local beer while grilling. Mountain Lager by Appalachian Brewing Company.

imageReady to take off the grill.

imageAfter the feta was mixed in.

Jun 25

Piri-Piri Chicken

Today I made Piri-Piri Chicken. I followed the recipe by Steven Raichlen – The Barbecue Bible copyright 1998; page 241. I made 2 spatchcock chickens covered in delicious buttery marinade. I also made a bunch of Hasselback Potatoes. Everything turned out great. The chicken marinade/sauce was awesome. I really should never make chicken on the Big Green Egg any other way. It was that good.
image2 chickens after the marinade was added.

imageMy equipment for the evening.

imageJust after everything was loaded onto the egg.

imageAbout 1.5 hours later and after 1 additional basting.

imageTime to eat.

imageShot from afar.

imageEverything brought inside.

imageCloseup of a potato. So good.

Jun 04

Rob’s Ribs Take 4

Now that I’ve discovered the secret of the Big Green Egg (low and slow), I decided to try ribs again. I’ve made ribs before and they usually turn out pretty good, kind of dry-ish and once overly salted. I adapted directions from The Hog Blog which has recently become one of my favorite BGE/BBQ blogs. Mister Bob knows his BBQ! Okay, here we go.

Here they are right out of the packaging.

After the spice rub was applied. Used a mixture of my pork butt rub (to be posted soon) and the super salty rub from the last rib time.

After 1 hour on the BGE. Cherry wood chips with the plate setter and a water bath to keep them moist. Temperature at 275 degrees F.

After 2 hours I added some unsalted butter. Why not!

After 3 hours.
After 4 hours. For hours 3 to 4, they were wrapped in foil and I added some fresh squeezed orange juice (no apple juice in the house) to each package.

45 minutes later, I added a light coating of Moyers BBQ Sauce for the last 15 minutes. Here is the result.

So delicious! Total cook time – 5 hours.
We agreed that the cooking was great but the flavor could have used a kick. I was focused on the cooking method this time and it really worked out (thanks Mister Bob). Next time I will combine that with some additional flavor.

Jun 04

BGE Cookies

During Our 8th Annual Memorial Day we made chocolate chip cookies on the Big Green Egg directly on the plate setter. I made a basic cookie dough batter from scratch. I kept the BGE at 350 degrees F while Elizabeth baked the cookies for 13-15 mins. They were delicious. Here are some pictures.