Ray Sheehan Demystifies the Big Green Egg

Ray Sheehan Demystifies the Big Green Egg for the Rest of Us

During the past few years, Ray Sheehan aka BBQ Buddha has established himself as a barbecue authority, especially in the realm of sauces. He’s won many awards over the years and released the book Award-Winning BBQ Sauces and How to Use Them in 2020.

Sheehan continues to innovate with sauces and other products, but in his new book, he shifts the focus to backyard cooking. The anticipated book ⁠— Big Green Egg Basics from a Master Barbecuer ⁠— was released in late March 2022. It focuses on demystifying the Big Green Egg smoker and is full of creative recipes including Coffee-Rubbed New York Strip Steaks with Chimichurri, Oklahoma Onion Burgers, Honey Sriracha Glazed Chicken Thighs, New Orleans–Style Barbecue Shrimp, and more.

We spoke with Sheehan recently about the new book, his sauces, and his general background. This conversation has been edited slightly for clarity.

Ray Sheehan aka BBQ Buddha has won numerous awards during his long career. (Photo by Ken Goodman)

The Smoke Sheet: Can you tell us a little bit about how you got into barbecue?
Ray Sheehan: I've always had an interest in barbecue. I spent a lot of time at my grandfather's farm in Puerto Rico and he would do a lot of outdoor cooking over the fire. Just the smell of it and the whole experience. The whole process is what really drew me in. I started experimenting with a charcoal grill like a Weber Kettle, and just tried to fool around with that. But it wasn't until I got married and my wife got me a smoker for my birthday that I started working on sauces and seasonings for our food. I got hooked on doing competitions and saw that the sauces and rubs were well received. So I said, well, let me try to bottle this and make a go of it, just for fun. And that just for fun turned into a business. Through about eight years, we’ve won dozens of awards and sold thousands of bottles of sauce.

TSS: The sauce business has been a huge success, and you’ve won many awards, especially with the Memphis Mop BBQ Sauce. Are you still chasing some of that or working on new things?
RS: I've kind of slowed down on how many competitions I’m entering because I haven't brought out many new products. And I don't want to be a one-trick pony who just keeps winning with the same sauce. But I've cut down and I'm going to refocus my energies to bring out new products and not spend as much doing competitions.

The new book focuses on simplifying the Big Green Egg for anyone. (Photo by Ken Goodman)

TSS: Any ideas you’re cooking for your next big sauce?
RS: I have a couple of things that are really close but it’s just a matter of which way we want to go with it. But I'm thinking about another barbecue sauce and something that would rival my Memphis Mop. But it would have a tomato base. The Memphis mob does have tomato, but it's also got a little vinegar kick to it. So probably something along those lines but a little different.

TSS: You have a new book that’s just been released, and it’s a little different direction from sauces. How did you land on the Big Green Egg as a focus?
RS: I had expressed to my publisher that I had some different ideas to do another book after [Award-Winning BBQ Sauces and How to Use Them] came out. We circled back to those ideas and they all were focused on outdoor cooking. … It wasn't until I won the Sauce King NYC championship for the Memphis Mop barbecue sauce, that I actually had a Big Green Egg because that was the grand prize. I've been cooking on other Komodos and then Big Green Egg shows up in my house. I’m floored. I couldn't wait to cook on it. And I'm like, “Wow, this is very similar to these other ones. But it's sturdier like a tank. I love it. So that led me to decide on the Big Green Egg as a topic. I wanted to write a book that would demystify the notion that it's difficult to cook them.

Beef ribs are a particularly great recipe that can be found in Ray Sheehan’s new book. (Photo by Ken Goodman)

TSS: It feels like this is very useful because many folks say ‘Getting into the Big Green Egg’ takes some work.
RS: It’s true. Many years ago, when I first got married, we went into a pool store, and they had all these Big Green Eggs there. I see it and I'm like, “Wow, this looks amazing. But I have no idea how to use it.” Nobody at the store could tell me how to use it. And it was expensive. And I didn't know what to do with it. The store people would tell me, “This is the best.” I'm like, “Okay, but how do you use it?”

TSS: How is this different from Mastering the Big Green Egg by Craig Tabor?
RS: I really wanted to teach beginners how to get started. And there are recipes for everyone in the book. They're very accessible recipes, but they're good ideas for people that have been cooking on the Egg as well. I really wanted to go through the process of how to set it up, how to light it, how to maintain the temperature and all that.

The Big Green Egg is versatile enough to use for cooking items like smash burgers too. (Photo by Ken Goodman)

TSS: In the book, you show off how to do a lot more than smoking and barbecue. What was the inspiration behind that?
RS: You can cook everything on your Big Green Egg, whether it’s hot and fast, low and slow, roasting, or baking. There are actually two baking chapters – one for savory baked goods and one for sweet baked goods. That showcases some of my baking skills. I was a baker for a long time. So I wanted to make recipes that you can definitely do on your grill. You could do it in your kitchen, but why not? You could do a whole Thanksgiving dinner on your Egg. And I pretty much show that in the book because I have turkey breast with apple and cranberry relish, a green bean casserole, and more. … I wanted to show people that it's a lot easier than you think to cook on this intimidating piece of equipment.

TSS: Have you joined the “Eggheads," the big fans of the Big Green Egg community?
RS: There's like communities of Eggheads that super fans and they won't cook on anything else. I'm not that hardcore. I love to cook on a lot of different cookers, but the Egg is definitely one of my favorites. Just for its ease of use. It's also economical with fuel and I can use a lot less charcoal. If I'm doing a low and slow cook it can last the whole cook, up to 18 hours. Whereas my Myron Mixon gravity-fed smoker is like a 10-cylinder truck that's guzzling fuel.

Mexican Roadside Chicken is another go-to recipe in Big Green Egg Basics from a Master Barbecuer. (Photo by Ken Goodman)

TSS:  Was it easier to write this book because it was your second one?
RS: I feel like my writing is better in this book, to be honest with you. My writing in the first book is like “Hey, I'm so happy to be here. I can't believe it either!” And in this book, I'm more confident and more relaxed. I teach BBQ classes, and I felt like I was in that zone. I’m comfortable speaking to the audience. And, and I think you'll notice that in the writing, I'm trying to build the reader’s confidence, so I had to be more confident in what I was doing.

TSS: On a final note, will you be doing any BBQ classes or pop-ups this year?
RS: I'm actually just getting back to doing classes, and I have some set up for the summer. One is in a campground, which was really cool. It's our favorite campground down in Chatsworth, New Jersey. Hopefully, I can do one every month or every other month. It's just as time allows. And I'm actually transitioning to doing more pop-up dinners. I’ve been recently working with a place called Ray’s Cafe ironically. And there may be one or two other places where I do pop-ups as well.

–

Thank you to Sheehan for the great interview and be sure to grab a copy of Big Green Egg Basics from a Master Barbecuer.

Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Sheet

GrillGrates aren’t just for the grill in your backyard! We have a variety of sets made for your favorite portable grill and even a Universal Set that will work on just about any grill if you’re renting a place or headed to the park. Visit our Portable Grills Page to get your GrillGrates and get going.

—The National Barbecue and Grilling Association announced its Awards of Excellence at last week’s annual conference. (Photo by Daren Proctor / Facebook)—

HOT OFF THE PRESS

The National Barbecue and Grilling Association (NBBQA) hosted its Awards of Excellence at its annual conference last week, with awards going to many of the biggest names in the BBQ world. The Smoke Sheet was honored to win 1st place for Best BBQ Blog for the third year in a row. The awards also honored various sauces, rubs, foods, equipment, digital media, and publications. SEE THE FULL LIST OF WINNERS.

Feast Magazine has profiled Andy Fox, owner and pitmaster of Fox & Fire Barbecue in Kearney, Missouri. Fox & Fire is one of a handful of Texas-inspired Kansas City barbecue joints that have opened in recent years. “I’m a Kansas City guy, I felt like I knew what barbecue was, but then I had this experience outside of Kansas City that was just incredible,” Fox said. “And I was like oh my gosh, if I could ever recreate even a small portion of this.” READ MORE.

Acclaimed Atlanta pitmaster Bryan Furman has received accolades since he first joined the barbecue scene in Savannah, Georgia, in 2014 with his B’s Cracklin’ Barbecue. Later this year, he plans to open Bryan Furman BBQ in Atlanta. Furman spoke with the Huffington Post’s Voices in Food about how the barbecue world needs to do more to recognize unsung contributors of the craft, and how aspiring pitmasters should have passion and a knowledge of history. “I think moving forward, the conversation around barbecue has to be about recognition, about the contribution of people who aren’t getting their due,” Furman said. “I don’t think any one culture invented barbecue or can say they own it, and a lot of cultures have had a hand in it. But I will say that Black culture doesn’t get the recognition for its part in barbecue.” READ MORE.

The fourth season of Steven Raichlen’s Project Fire was filmed in St. Louis and will begin airing this week. “We thought it would be really cool when we heard about your train station with this amazing background here and thought that’s going to be a fantastic show,” Raichlen said. “St. Louis has such a rich barbecue tradition and I knew if we taped here, we could have lots of local guests on and give America and the world a taste of St. Louis barbecue.” READ MORE.

Speaking of great BBQ television, season three of the show BBQuest (which airs on YouTube) is currently filming around Texas. This season features Texas barbecue restaurants such as Loro, Goldee’s, Panther City, Truth BBQ, Curry Boys BBQ, Micklethwait, and Interstellar BBQ. The series was created and financed by the Texas Beef Council, with the third season specifically aimed at connecting people to the food and the ranches where Texas cattle are raised. READ MORE.
 

ADDITIONAL READS

The Kansas City Royals are offering a crazy new “BBQ Reese's Sandwich” this year that includes pulled pork, Sweet Baby Ray's BBQ Sauce, bacon bits, and Reese's Peanut Butter Cups.

Southern Illinois barbecue has taken the region by storm, especially at these six restaurants.

Chuck Blount of the San Antonio Express-News writes about how potato salad might be the most-scrutinized item on barbecue menus and offers 5 great spots for potato salad in San Antonio.

Fairfield, Connecticut restaurant Post Oak Barbecue Co. is set to open this week, serving a fusion of Texas barbecue and Asian flavors.

Houston Chronicle’s J.C. Reid wonders whether Lockhart is re-staking its claim as the capital of Texas barbecue.

In North Carolina, politics and barbecue go hand in hand, with politicians visiting local restaurants and spreading the messages of their campaigns.

For more than 50 years, Pierce’s Pitt Bar-B-Que has helped out both neighbors and Mom and Pop restaurants across Virginia.

Former Seattle restaurant Girls Gone BBQ is set to be revived in Fayetteville, Arkansas this summer.

Meet Chris Blatchford, Salt Lake City’s vegan barbecue pitmaster.

Southside Market’s Taste of Texas BBQ is now shipping nationwide. Place your order now.

—You won’t want to miss the Season 2 premiere of The Pit Stop with Blue Smoke Blaire at Tejas Chocolate + Barbecue. (Photo by J.C. Reid)—

WATCH

Tejas Chocolate + Barbecue — The Pit Stop with Blue Smoke Blaire

In the Season 2 premiere of The Pit Stop with Blue Smoke Blaire, host Erica Blaire visits Tejas Chocolate + Barbecue in Tomball, Texas. Tejas Chocolate opened in 2011 and was exclusively focused on making decadent chocolate bars. In 2015, The team decided to add craft barbecue to the menu, including smoked brisket, ribs, and chicken. The addition of barbecue was a smashing success, and the joint was honored on Texas Monthly magazine’s Top 50 list for both the 2017 and the 2021 editions. The Smoke Sheet co-founders Ryan Cooper and Sean Ludwig make a brief appearance in this episode, sharing a meal with Erica and Tejas owner Scott Moore, Jr. WATCH HERE.
 

LISTEN

BBQ Buddha founder Ray Sheehan and New York Mets Team President Sandy Alderson — Baseball & BBQ

In the latest episode of the Baseball & BBQ podcast, hosts Leonard and Jeff talk with Ray Sheehan, founder of the BBQ Buddha brand of sauces and rubs and cookbook author. Sheehan’s latest book Big Green Egg Basics from a Master Barbecuer was recently released to great acclaim. New York Mets team president Sandy Alderson also makes a guest appearance on this episode. LISTEN HERE.
 

READ

Big Green Egg Basics from a Master Barbecuer — Ray Sheehan

Barbecue expert Ray Sheehan is back with his second book to help you become the master of your Big Green Egg. This book has everything you ever wanted to know about using your grill to its fullest potential, including how to use a ceramic grill, the best grilling techniques, detailed guides on equipment and maintenance, plus―most importantly―how to make the showstopping, smoky barbecue you’ve been waiting to grill up. Whether you’re an aspiring grillmaster or just crave your own homemade barbecue staples, this book will give you a host of delicious, memorable barbecue favorites to whip up for any occasion. You’ll love making these recipes for game nights, backyard parties, or even just weeknight dinner. With this collection, you’ll be ready to make anything and everything with your Big Green Egg. ORDER HERE.

—Easter just got better with this Parmesan Crusted Rack of Lamb recipe from FOGO Charcoal. (Photo by Ron Dimpflmaier)—

Parmesan Crusted Rack of Lamb

By FOGO Charcoal

This Parmesan Crusted Rack of Lamb Recipe from Ron Dimpflmaier of FOGO Charcoal is the perfect dish for your Easter meal. This lamb recipe will have your guests not wanting to ever leave. This recipe is incredibly easy and an absolute delight to the taste buds. The lamb is seasoned, and seared on hot cast iron first, removing much of the gamey flavor that is traditionally associated with lamb. The incredible cheesy herbaceous crust is truly something to savor, and the perfectly cooked lamb is a delicious bite that won’t soon be forgotten. We wish you all a happy Easter if you celebrate. If not, this is a meal that can be made any time and enjoyed with your loved ones. Be sure to follow @cptnron302 on Instagram for more great recipe ideas and check out the video for this recipe on the FOGO YouTube Channel.

Learn more about Southside Market Barbeque.

—A lot of big barbecue events are planned for 2022. Let's go!—

April 20, 2022: Brisket King NYC — Brooklyn, New York
If you love brisket (and if you're reading this you probably do), you won’t want to miss Brisket King NYC 2022 in Brooklyn. The event will be held at the huge outdoor space at Pig Beach NYC in Brooklyn. More than 15 NYC-area chefs and pitmasters will be there serving up their takes on brisket and pastrami. MORE INFO HERE.

April 30, 2022: 2nd Annual Jeff Michner BBQ Benefit — Queens, New York
The 2nd Annual Jeff Michner BBQ Benefit will be held at the new Pig Beach NYC location in Queens. It features a huge lineup of some of the best pitmasters in the country, including Chris Lilly, Billy Durney, Tuffy Stone, Sam Jones, Carey Bringle, Amy Mills, Pat Martin, Brad Orrison, Grant Pinkerton, John Wheeler, and many more. If you live in the area and love BBQ, do not miss this. MORE INFO HERE.

May 6-8, 2022: Kansas City BBQ Festival — Kansas City, Missouri
The second year of the “KCQ,” a non-competition barbecue event that celebrates barbecue from Kansas City and many other barbecue towns. It will take place in the parking lot of Arrowhead Stadium and feature barbecue from KC-based mainstays and out-of-towners. Last year’s event featured ‘cue from Joe’s Kansas City, Jones Bar-B-Q, Plowboys BBQ, 2M Smokehouse, Black’s BBQ, Central City BBQ, and Sugarfire Smokehouse, so expect great joints to be involved in 2022. MORE INFO HERE.

May 11-14, 2022: Memphis in May — Memphis, Tennessee
The Memphis in May World Championship Barbecue Cooking Contest is a four-day competition held in Memphis, TN. Teams representing the best of barbecue that have been honing their craft for years compete for the title of World Champion and a share of the more than $140,000 in prize money. The Contest features championship pork categories of Ribs, Shoulder, and Whole Hog, as well as the ancillary competitions of Hot Wings, Sauce, and “Anything But Pork.” The 2022 competition will be held in the Memphis Fairgrounds due to construction at its normal home at Tom Lee Park. MORE INFO HERE.

May 22, 2022: Carolina BBQ Festival — Charlotte, North Carolina
The first-ever Carolina BBQ Festival will be held in Charlotte, North Carolina, with some of the biggest names in Carolina barbecue. The event is the creation of Lewis Donald of Sweet Lew’s BBQ in Charlotte and will celebrate three regional styles of Carolina barbecue. The one-day event will include legendary barbecue from Bryan Furman, Buxton Hall’s Elliott Moss, Jon G’s Garren Kirkman, Lexington Barbecue’s Nathan Monk, Southern Smoke BBQ’s Matthew Register, Tay Nelson of Bobby’s Barbecue, and more.. MORE INFO HERE.

June 4, 2022: Troubadour Festival (Georgetown edition) — Georgetown, Texas
After a huge inaugural event in Celina, Texas in 2021, the Troubadour Festival will be expanding to three different event locations this year. The first of these will be in Georgetown, not too far from Austin. Music headliners include The Panhandlers and William Clark Green, and pitmasters will be there from 2M Smokehouse, Blood Bros. BBQ, Interstellar BBQ, J-Bar-M BBQ, Leroy and Lewis, and more. MORE INFO HERE.

June 10-11, 2022: Made for KC BBQ Championship — Kansas City, Missouri
Pitmasters in the Kansas City area are invited to compete in the first annual “Made for KC BBQ Championship,” with a chance to win a combined prize purse totaling $46,000. The Grand Champion will be showcased in a competition BBQ-themed restaurant in the new terminal at the Kansas City International Airport. The Outstanding Hospitality Management Group is partnering with the Kansas City Barbeque Society (KCBS) and Old World Spices & Seasonings to hold the event on June 10-11, 2022 at Worth Harley-Davidson. MORE INFO HERE.

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