Recipe For Meatball Subs On A Primo Grill

Finished Meatball Sub This recipe was done on a Primo grill, but it has also been created many times on my Big Green Egg (BGE).  This recipe was modified from a recipe from Throwdown with Bobby Flay, where he competed against the owner of Maroni Cuisine.

This recipe calls for meatballs on Ciabatta bread, but the meatballs and sauce goes just as well over spaghetti.

Meatballs Ingredients:

  • 1 pounds ground beef
  • 8 tbs dried bread crumbs
  • 4 large eggs
  • 4 ounces milk
  • 12 tbs Romano cheese
  • 6 tbs Spanish onion, finely diced
  • 4 cloves fresh garlic
  • 4 tbs Italian parsley leaves
  • 4 tbs basil leaves

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Review Of Primo Oval XL Grill

This is a review of the Primo Oval XL grill and smoker.  I have been pondering this purchase for some time and I thank all of you for your comments and suggestions.  I purchased the Primo to replace my Medium Big Green Egg (BGE).  I was not replacing my BGE because I was not satisfied with it.  To the contrary, the BGE was the best grill and smoker I have ever used, and I will continue to keep my BGE recipes listed here.  I replaced it only because I needed a bigger grill.  That being said, here are my experiences with my new Primo.

  • Receiving The Primo
    • To begin with, the weight of the Primo was over 350 lbs when shipped.  This shipment included:
    • This is one of the down sides to the Primo, that is, there are fewer Primo dealers than BGE dealers.  Thus, it may be necessary to order the Primo and have it shipped.  I could not find a Primo dealer in the D.C. area.

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Should I Replace Big Green Egg With Primo Grill?

For some time now I have owned a Big Green Egg. The problem is that I have a medium BGE, and I need more room for grilling.  I am considering replacing my BGE with a Primo Oval XL.  If anyone out there has any experience, either positive or negative, with the Primo I would be grateful to hear from you.

I hate to lose my BGE, but I just need more room.

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Cooking North Carolina Pulled Pork Or Pork Butt On A Big Green Egg

Smoking a pork butt will take 12-18 hours, so plan ahead so you are not eating at midnight.  Also, because of the the time it takes to cook, I find it better to cook at least 2 butts.  Leftovers keep well, so make some extra.

Much of this recipe was as a result of trial and error and from this great post by Elder Ward.


After gathering your ingredients, follow these steps.Pork Shoulder Roast Butt Whole in Cryovac (2)

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Grilling Corn On The Cob On A Big Green Egg



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How To Grill Tri Tip On A Big Green Egg

A tri-tip is a cut of beef from just below the bottom sirloin, usually about a 3 lbs cut.  The tri-tip used in this recipe was 4 lbs.  This cut first became popular in Santa Maria, CA.  

If you want to use a pre-marinated tri-tip, or this cut is not available in your local area, you can not go wrong with Harris Ranch Santa Maria Tri Tip.

If you buy a tri-tip that is not seasoned, I have used a rub that is 1/2 Dizzy Dust All-Purpose Rub and 1/2 Big Green Egg Gourmet Seasoning.


  1. Cover tri-tip with rub, place in a Ziploc bag and refrigerate overnight. Continue reading

How To: Cook Beef Ribs On The Big Green Egg

I normally cook baby back ribs, but for a change I tried some beef ribs.


Note: I prepared each rack with a difference recipe.  Rack 1 – EVOO and beef rub,  Rack 2 – yellow mustard and pork rub.

Beef ribs in package

Here are the steps for cooking, or smoking, beef ribs:

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How To Cook Twice Baked Potatoes On A Big Green Egg


  • 4 large baking potatoes
  • 8 slices of bacon crumbled, or 3 oz bag of bacon bits
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/2 stick of butter
  • 8 green onions, sliced
  • 1 cup shredded Cheddar cheese
  • Kosher salt
  • Black pepper
  • Olive oil
  • 2 cloves garlic Continue reading

Cooking Prime Rib On A Big Green Egg

This is how I cooked a prime rib roast on my Big Green Egg (BGE) on Christmas day 2008. I started with a prime rib roast, about 4.5 pounds.  The night before, put the roast in a glass dish, covered with a paper towel, and place it in the refrigerator.   I seasoned with the following:

  • 2 Tablespoons rosemary
  • 2 Tablespoons cracked black pepper
  • 4 cloves of garlic
  • 1/4 cup of Kosher salt

First brush the roast with olive oil, then apply seasoning on all sides. Continue reading