THE BACKYARD HERO.

Become the King of Flavor, the Maestro of any outdoor cookout. Amaze with steaks seared at 750 degrees, roast a perfectly succulent holiday bird, be the neighborhood pizza-meister and the CEO of low and slow! Just make sure you have the right tool for the job, and enjoy the results...because everything tastes better cooked in a genuine Big Green Egg.

POP is the official authorized dealer for Big Green Egg in Hawaii. Browse our extensive line of Big Green Eggs and EGGcessories. And don't forget about our monthly EGG DEMO DAYS - usually one Friday of each month our POP EGG-heads take a turn cooking on our Big Green Egg. Read on to see some of their delicious creations.

David's Smoked Corned Beef Sandwiches

Smoked Corned Beef

Hickory

Rye

Swiss

Thousand Island

Sauerkraut

Horseradish

Butter

Smoke corn beef in your Big Green Egg at 225 degrees for 7 hours. Assemble sandwich, butter outside facing parts of bread, heat till bread is golden brown and cheese is melting. Happy St. Patrick's Day.

Loka's Easy Style Kalbi

2c          shoyu

2c          sugar

1tbs       minced garlic

Prepare all ingredients into a marinade. Marinate kalbi for 10 hours or overnight. With your Big Green Egg at 350 degrees, cook them open fire style for 10-15 minutes for thick cuts.

David's Smoked Jalapeño Bacon Wrapped Poppers

10       jalapeno peppers

10       bacon slices, cut in half

1c       cream cheese

1c       grated cheddar or other cheese

1tbsp  Down and Dizzy Rub

2        shallots, minced

Slice the jalapeños lengthwise. Using a spoon, remove the seeds and membrane. Mix the cream cheese, cheddar cheese, Down and Dizzy Rub and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture. Wrap the half slice of bacon around the jalapeño. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place. Sprinkle a little Down and Dizzy Rub on top of the poppers. Using a few hickory chunks, smoke the poppers in the Big Green Egg. Set for indirect heat at 225 degrees F, for 2-3 hours, or until the bacon is browned.

Loka's Furikake Salmon:

1       slab salmon

1 c     shoyu

1 c     sugar

1/4 c  Mirin

1 tsp  wasabi

1 tsp  Dashi

1 tbs  oyster sauce

* Add all ingredients into sauce pan and simmer until sauce thickens. Remove from heat and let cool.

2 c   Mayonnaise

* When sauce is cooled, stir together with mayo till smooth.

Furikake - to your desire

Prepare salmon and layer into pan. Pour mayo sauce over salmon and layer with furikake. Cover with foil.

In the Big Green Egg (with plate setter), bring temperature to 350 degrees. Place on grill and bake for 15 minutes. Remove foil and finish cooking for 15 minutes.

Loka's Sweet BBQ Ginger Chicken:

5 lb   chicken thigh (boneless/skinless)

3 c    soy sauce

1 c    granulated sugar

1 c    chopped ginger

1 tbs black pepper

1 tbs garlic powder

1/2 c chopped green onions

Mix soy sauce, sugar, black pepper and garlic powder. Stir till well blended, add in chopped ginger and green onions. Place chicken in gallon size ziplock and pour sauce over chicken. Squeeze out as much air as possible and let soak over night.

Burn charcoal down (make sure not to have open flames) and bring Big Green Egg heat to 350 degrees. Cook chicken 12 minutes each side with lid closed.

For more information on our cookers:

The Big Green Egg

The Bradley Electric Smoker