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Ready to celebrate game day? Why not explore tailgating with the Big Green Egg! Whether you're tailgating at the stadium or gathering around the TV, football season is a time honored tradition in Oklahoma.

Heading out to go camping with your Big Green Egg in the next month? The weather is beautiful, and it's the perfect time to take out your EGG! 

Have you thought about adding a Big Green Egg this upcoming holiday season? Unlike other grills, the Big Green Egg is an all-season grill! 

And we know that Big Green Egg products are perfect for anyone looking to level up their cooking game or patio space. 

For the uninitiated, the Big Green Egg is a complete outdoor charcoal cooking system that beats traditional grills in versatility, ease of use, temperature control, and maintenance. Plus, it's a fantastic addition to any outdoor living space.

The kids are back in school, but that doesn't mean summertime fun has to end! Surprise them with this amazing dessert this weekend!

Enjoy a taste of the tropics with this Pineapple Boat Shrimp Stir Fry cooked right on your Big Green Egg! It's the perfect summertime recipe.

Ingredients

• 1 pineapple
• 1 lb. shelled, deveined shrimp
• 1 bell pepper, sliced into thin strips
• 2 tbsp canola oil
• ¼ cup teriyaki sauce
• 2 tbsp Big Green Egg Vidalia Onion® Sriracha Barbecue Sauce
• 1 tbsp lime juice
• 1 cup cooked white rice
• 2 scallions, chopped
• Salt to taste
• EGGspander convEGGtor Basket
• Big Green Egg Wok

Instructions

Set the EGG for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 350°F/177°C.

Cut the pineapple in half lengthwise. Remove and reserve the interior fruit leaving ½ inch to ¾ inch of flesh along the edges. Cut the remaining fruit into chunks and set aside.

Before the cook make sure all the ingredients are near the EGG. Close the draft door and leave the lid open to the EGG while cooking with the wok.

Add the canola oil into the wok. Once the wok is very hot, carefully add bell peppers cook for about 2 minutes. Season the shrimp with salt and then add to the wok. Cook another 2 minutes. When the shrimp are almost cooked, add the teriyaki sauce, Vidalia Onion Sriracha Barbecue sauce, 1 cup of the reserved pineapple chunks and lime juice. Cook for another 2 minutes or until the shrimp are fully cooked.

Remove from the wok from the EGG. Serve the stir fry with the rice in the cored pineapple. Garnish with chopped scallions and enjoy!

Recipe and photo from Big Green Egg.

Looking for something cheesy and delicious? Try this amazing Buffalo Chicken Pull-Apart Bread!

There's nothing better than food cooked outside on the grill. That begs the question, though, which grill is best for that? In this article we look at the Big Green Egg versus other grills.

Wondering why you should buy a Big Green Egg and what's so special about it?