First time cooking pizza on the Big Green Egg. Having grilled pizza on the BGE twice now, I have achieved maximum temperatures of around 675 F, more than 100 degrees hotter than my kitchen oven.
Hickory smoked salmon (on the BGE) with grilled vegetables (onion, red bell pepper and scallions) and romesco sauce (poblano pepper, tomato, garlic, parsley, cilantro, toasted almonds, toast, extra virgin olive oil, and red wine vinegar).
Red pepper parmesan risotto.
Pan-seared North Carolina flounder with a gazpacho garnish (red and yellow bell pepper, cucumber and blanched zucchini skin).
Grilled bruschetta with homegrown heirloom tomatoes.