Labor Day: the unofficial end of summer. There is not better way to say “so long” to summer than a cookout. And when you own a Big Green Egg, your Labor Day grill recipes come together with ease… and a much easier cleanup!
Tony Chachere’s Injectables Roasted Garlic & Herb Marinade
Tony Chachere’s Spice N’ Herbs Seasoning
Tony Chachere’s Original Creole Seasoning
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C.
Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.
Put the butt in the EGG and cook until the internal temperature is 195°F/91°C ; this should take 8 to 10 hours.
Using meat claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Serve on fluffy white buns topped with barbecue sauce and cole slaw.
2 slices bacon, cooked and crumbled, bacon fat reserved
Chives, minced for garnish
Set the EGG for indirect cooking with the convEGGtor at 200°F/93°C.
Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 15-20 minutes (flipping over halfway through the cook). Remove and allow the eggs to cool.
Cut off about ⅛” slice off opposite sides of each hardboiled egg and discard. Removing this piece of egg white will ensure that your deviled eggs will sit flat on the plate. Next cut each hard-boiled egg in half crosswise and carefully lift out the yolks and place into a small mixing bowl.
Add mayonnaise, cheddar cheese, mustard, reserved bacon fat, salt and pepper to the yolks and mash with a fork. Place filling into piping bag and pipe into egg whites. Garnish with crumbled bacon and minced chives.
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chips or chunks.
Trim the pork belly and cut the pork belly into 1” cubes. Cover the pork belly pieces in your favorite BBQ rub. Place pork belly pieces on the cooking grid and smoke for 3 hours, spraying with apple juice every hour until the pork reaches and internal temperature of 190°F.
Remove the pork pieces from the EGG and place them in an aluminum pan. Toss the pork belly pieces with BBQ sauce until evenly covered. Drizzle with honey and put the aluminum pan back on the EGG. Cook the pork belly and cook for another hour until the sauce has reduced and caramelized.
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.
Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.
While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, mustard, mayonnaise, and celery.
Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!
Labor Day grill recipes are just the beginning when you own a Big Green Egg. You can use your egg year round to make meals for a crowd or just yourself. The numerous eggcessories allow you to tailor your egg to your specific cooing needs. If you don’t already own a Big Green Egg, give us a call 317-858-8440 or stop by Frazee Gardens to see for yourself. Its a purchase you will never forget!
Whether mom has a brown thumb or a green thumb, Frazee Gardens has a gift that she can put to use! From hanging baskets to garden art, these gifts inspire, amuse and can hopefully become a part of a successful garden.
Frazee Gardens offers a variety of hanging baskets in a plethora of colors. These hanging baskets are perfect for the mom who lives in a home with a porch or even an apartment/condo with a patio! Does mom live in a nursing home? Brighten up her room with a beautiful hanging basket outside her window on a Shepards hook (if allowed, of course)!
Butterfly Attracting Plants
Does your mom love butterflies? Get her the gift that keeps on giving with any plant from the mint family, a lantana, salvia or one of our ornamental grasses. These plants are all great for attracting butterflies!
Small Herb Garden
For the chef, city dweller, or the “brown thumb”, a small herb garden is a great start to gardening. Let mom grow her own herbs for pizza, tea, salsa, or anything she may use herbs for.
Houseplants are great for the mom who may not have a garden or prefers to pick her outdoor plants on her own. Did you know houseplants can actually help to keep toxins out of the air? And they make your house into your own urban jungle!
Nervous about buying a plant for mom because she is the “master gardener”? Not to worry, Frazee Gardens has a wide selection of garden art and pottery to help add to moms garden without having to pick a plant she may already have. From stone “zen” statues to brightly colored garden art, we have got you covered.
Give the gift of Mother Nature with a dogwood or magnolia, both are currently in full bloom. These trees are beautiful and blooming and would be the perfect addition to any yard. Frazee Gardens even has fruit trees for another gift that keeps giving.
Beneficial Insect House
For the mom who gardens and wants the best for her garden, a beneficial insect house is an excellent gift. While many insects destroy parts of your garden, many insects also contribute to a thriving garden. The beneficial insect house works with you to control pests and pollinate flowers.
Not quite sure moms level of gardening or not feeling comfortable buying her flowers? Consider a wind chime instead! Frazee Gardens has multiple selections of shapes, colors and sizes. You will be sure to find one for your mother, regardless of what her style may be!
Big Green Egg
For the mom who loves a good cook out, grilling, baking or smoking, the big green egg is an eggcelent gift! The Big Green Egg is easy to use and can be used to grill, smoke, bake or sear any type of treat from meat to pizza to pies. It also comes in a variety of sizes, making it perfect for any family. Make mom the backyard barbecue hero this Mother’s Day!
Ditch the bouquet of roses this Mother’s Day and get mom the gift of a rose bush! Frazee Gardens rose bushes are in full bloom and it is the perfect time to purchase them. They prefer full sun and would add a perfect pop of color to any landscape!
Pair any of these gifts with one of Frazee Gardens Mother’s Day cards, making Frazee Gardens your one stop gift shop. Of course if you are still not sure what to get mom, grab one of our cards and get her a gift card to pick out what she wants!
Cinco De Mayo is just around the corner and it is time to celebrate. To prepare for a party, we often head to the super market to buy our snacks or ingredients to wow our guests. Fresh garden salsa is the perfect snack that will have your guests begging for the recipe and inviting you (and maybe your salsa) to every gathering.
The best part? You can grow the ingredients yourself (or you can head to the super market). Frazee Gardens has a variety of ingredients you can grow to make your own fresh garden salsa!
What you can grow:
Peppers – sweet
Peppers – Jalapeno
Salt & Pepper
Fresh Garden Salsa Ingredient Measurements:
3 cups chopped tomatoes
½ cup chopped sweet (green, red or yellow) pepper
1 cup chopped onion
1/3 cup minced cilantro
3 cloves minced garlic
2 tablespoons lime juice
4 teaspoons of chopped jalapeno pepper
Salt and Pepper (to taste)
About 10 minutes
How to Make Fresh Garden Salsa – 4 Easy Steps:
Rinse and clean off all picked vegetables.
Dice and chop all vegetables as noted in the ingredients.
Put everything exceptthe tomatoes into a food processor to chop a little further.
Then add the tomatoes and “pulse” until the mixture is the texture you like. Simple!
Serve with chips, crackers etc and make sure to share the juicy deliciousness!
Have you noticed the browning of leaves with a “lacey” appearance on your plants? If so, beetles have been munching on your plants. They can just nibble on a few leaves or defoliate an entire tree. Fortunately, we have a few suggested methods of treatment:
If you are comfortable touching them, pick them off and place in a plastic sack. Tie up the sacks and dispose.
If you aren’t comfortable picking them off by hand or there are too many to pick by hand, spraying is good option. We carry many great products and the right one depends on the plant you’re treating. Here are a few of the recommended products: Hi-Yield 38 Plus, Ferti-lome Triple Action Plus, Natural Guard Insecticides, Bionide Japanese Beetle Killer. You will need to re-apply treatment after rain or watering plants. Pro Tip: If you want to keep the area around your plants looking clean, you may want to place a tarp or something to cover the ground underneath your plants in order to catch the beetles after they are eliminated by the spray.
If you have a large area that is being affected, the best option is to trap them; however, make sure you place the trap far away from your plants and preferably downwind of the plants. The traps come with a floral lure and a pheromone lure, which the beetles will pick up on before they get to your plants. It’s also recommend that you place the trap only a couple days per week.
If you have questions about Japanese Beetles or any other type of harmful insect, stop in and talk with one of our expert customer service staff. We can help you identify the problem and help you determine the best solution to keep your plants and lawn looking beautiful.
There’s nothing that says summer better than a good apple pie and since apple trees are on sale this week, we’d thought we’d share the Frazee Family recipe with you.
What you need:
1 package of pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Heat oven to 425° Make pie crust mix as directed for 9” two-crust pie, using 1/3 cup cold water; trim overhanging edge of bottom pastry 1” from rim of plate.
Stir together 1/2 cup sugar, flour, cinnamon and nutmeg in large bowl. Add apples and toss. Spoon pastry-lined pie plate and dot with butter.
Roll remaining pastry; cut into 10 strips, each about 1/2” wide. Place 5 strips across filling in pie plate. Weave cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust ends of strips, building up a high edge, seal and flute. Brush lightly with milk and sprinkle lightly with additional sugar.
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.