Greene Chili Beef on the Green Egg: Smoke Meets Spice
Fire up your Big Green Egg and get ready to turn up the heat with Greene Chili Beef—a smoky, spicy masterpiece that hits every savory note. Start with thick-cut chuck roast or short ribs, seasoned generously with cumin, garlic, and a bold green chili rub. Sear it hot and fast to lock in those juices, then slow it down—low and slow over lump charcoal with hickory or mesquite wood for that kiss of smoke.
As it cooks, whip up your verde magic: fire-roasted Hatch chiles, tomatillos, jalapeños, and fresh cilantro blended into a tangy green chili sauce. After a few hours of smoky bliss, braise the beef in that verde until fork-tender.
The result? Fall-apart chunks of beef swimming in spicy, smoky green gold. Ladle it over rice, tuck it into tortillas, or just eat it by the spoonful. Greene Chili Beef on the Green Egg isn’t just a meal—it’s a flavor bomb worth every minute.
Huli Huli sauce is a sweet, tangy, and savory Hawaiian marinade and glaze that’s become a staple of island-style barbecue. The name “huli huli” comes from the Hawaiian word huli, meaning “turn,” referring to the traditional method of cooking chicken on a spit and turning it over the grill while basting it in the sauce. Traditionally, Huli Huli is used on chicken, but it’s also fantastic on pork, ribs, fish, and even vegetables. The pineapple juice adds tropical brightness, while the soy sauce provides depth and umami. Ginger and garlic bring warmth and aromatic spice, making it an ideal all-purpose glaze for outdoor cooking.
To make it at home, whisk together soy sauce, brown sugar, pineapple juice, ketchup, ginger, and garlic. Marinate your protein for several hours or overnight, then grill over medium heat, basting frequently to create a glossy, caramelized coating.
A sourdough starter is a living culture of wild yeast and lactic acid bacteria that’s used to naturally leaven bread. Made simply from flour and water, the mixture ferments over several days as the microorganisms feed on the flour’s sugars, creating bubbles, tang, and a complex aroma. Unlike commercial yeast, a healthy starter gives bread a distinctive flavor, chewy texture, and better keeping quality. Once established, it can be maintained indefinitely with regular “feedings,” making it both a tool for baking and a tradition you can pass down for generations.
