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 Thanksgiving Turkey

4 qt     apple juice

1/2 lb  brown sugar

1/2 c   kosher salt

3         oranges, quartered

5         whole cloves

6         bay leaves

6         large garlic cloves, peeled and crushed

1         natural turkey

3         sprigs rosemary

1. Combine apple juice, brown sugar, and salt. Stir till dissolved, then refrigerate to 40 degrees F.

2. In a large non-reactive container, combine the apple juice mixture with the remaining brine ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Set the turkey in the brine, breast-side down, placing a weight on top to keep the turkey submerged if necessary. Place in refrigerator and brine for 24 hours.

3. Remove turkey from brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin)

4. Remove turkey from refrigerator, fold wings under the body and tie the legs together. Allow the turkey to come to room temperature while you prepare the smoker.

5. Remove turkey from the smoker and allow to rest, uncovered for 20 to 30 minutes. Carve and serve.

David's Fireball Whiskey Pumpkin Pie

2 9" frozen pie crusts

1 30 oz. can Pure Pumpkin

1 1/2 cans or 18 oz evaporated milk

4 eggs

1 1/2 cup sugar

1 tsp salt

1 tsp ground ginger

1 tsp ground cloves

1/2 tsp ground cinammon

6 oz. Fireball Whiskey

Use the directions on the pie crust package. Preheat oven to 400 F. Remove crust from freezer, thaw at room temperature for 10 minutes. Use a fork to pierce the bottom and sides of the crust to bake evenly. Bake 10-15 minutes until light golden brown. Remove and allow to cool completely before filling.

While the crusts are baking, prepare your filling. Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts. 

Place pies in oven at 425 F. Bake at 425 F for 15 minutes. Reduce the oven temp to 350 F and bake for another 40-50 minutes until a toothpick inserted comes out clean. Allow to cool for 1-2 hours. 

David's Smoked Corned Beef Sandwiches

Smoked Corned Beef




Thousand Island




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