4 Easy Grilled Recipes + a prize for your kitchen!

Ingredients

1 loaf of ciabatta bread
1 boneless, skinless chicken breast
Big Green Egg Savory Pecan Seasoning
1 tomato, sliced
1 ball of mozzarella, sliced
1 Tbsp olive oil
Salt and pepper to taste
1 Taylor Farms Sweet Kale Chopped Kit

Method

Set the EGG for direct cooking without the convEGGtor at 400°F.

Season the chicken breast on both sides with the Big Green Egg Savory Pecan Seasoning. Place on the grid and cook for 10 minutes per side or until the internal temperature reaches 165°F. Remove the chicken from the EGG, slice, and set aside

Mix together the Taylor Farms® Sweet Kale Chopped Kit and set aside.

Slice the ciabatta bread in the middle, lengthwise. Brush the olive oil on the sliced side of the bread and season with the salt and pepper. Place on the bread sliced-side down on the EGG for 3-5 minutes, or until desired grill marks appear.

Flip the bread and top with the mozzarella. Let cook for 3-5 minutes or until the mozzarella is melting; add tomatoes and cook for 3-5 minutes to desired doneness. Carefully remove from the EGG. Add chicken and top with the Taylor Farms® Sweet Kale Chopped salad.

Ingredients

1 lb. large shrimp, peeled and deveined
Big Green Egg Kentucky Bourbon Grilling Glaze
1 Taylor Farms Teriyaki Stir Fry Kit
1 tbsp grapeseed oil

Method

Thirty minutes to one hour before the cook, marinate the shrimp in the Big Green Egg Kentucky Bourbon Grilling Glaze.

Set the EGG for direct cooking without the convEGGtor at 500°F. Add the Big Green Egg wok to the EGGspander System’s convEGGtor Basket or place directly on the grid.

Heat the grapeseed oil in the wok. Add Taylor Farms® Teriyaki Stir Fry Kit with the teriyaki sauce. Sauté for about 3-5 minutes stirring frequently. Remove the shrimp from the marinade and add to the wok. Cook for approximately 4 minutes until the shrimp curl and turn pink. Carefully remove the wok from the EGG. Divide the stir-fry to bowls and serve.

3. Grilled Steak and Taylor Farms Caesar Salad

Ingredients

1 lb. large shrimp, peeled and deveined
Big Green Egg Savory Pecan Seasoning
4-6 sundried tomato or spinach wraps
1 Taylor Farms Tangerine Crunch Chopped Kit
Big Green Egg bamboo skewers, soaked
Feta cheese, optional

Method

Set the EGG for direct cooking without the convEGGtor at 400°F.

Season the shrimp on both sides with the Big Green Egg Savory Pecan Seasoning. Skewer the shrimp with the soaked skewers.

Place the shrimp on the EGG and cook for 3 minutes per side or until the shrimp are pink and firm. Remove from the EGG, cool and remove from the skewers.

Heat a Big Green Egg plancha on the EGG, griddle-side up.

Mix together the Taylor Farms® Tangerine Crunch Chopped Kit. Fill the wrap with the salad, top with shrimp and feta cheese. Roll the wrap to enclose the salad. Heat the wrap on the plancha until you have your desired grill marks. Remove from the EGG and serve.