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Big Green Egg Recipes

Big Green Egg has developed recipes perfectly calibrated for kamado-style grilling. Here are some of the top recipes featured on their website to try the next time you are grilling for the family or a large group of friends.



Big Green Egg Beef Short Ribs

  • 3-4 lbs. beef short ribs
  • Big Green Egg Ancho Chile & Coffee Seasoning
  • 4 tbsp Big Green Egg Habanero Hot Sauce

Directions

  1. Set the EGG for indirect cooking with the convEGGtor at 250°F with several hickory chunks.
  2. Coat the short ribs with the Big Green Egg Habanero hot sauce; the sauce will act as a binder to allow the seasoning to adhere better to the ribs. Apply a liberal amount of Big Green Egg Ancho Chile & Coffee Seasoning to the ribs. Allow the ribs to sit at room temperature for 15 minutes; this will allow the rub to penetrate the ribs and adding the amazing flavors.
  3. Smoke the ribs for 5 hours. After 5 hours begin to check the internal temperature; once the internal temperature of the ribs reaches 198°F remove the ribs from the EGG and wrap them in butcher paper or foil for at least an hour to allow the moisture to redistribute.
  4. Enjoy those ribs; you've worked hard for them!

Tandoori Chicken

  • 4 bone-in skinless chicken breasts or thighs
  • ½ cup plain Greek yogurt
  • 1 lime, juiced
  • 1 tbsp garam masala
  • 4 cloves garlic, finely grated
  • 1 inch of fresh ginger, finely grated
  • ½ tbsp dry ginger powder
  • ½ tbsp red chili powder
  • ¼ tbsp cayenne pepper
  • ½ tsp ground nutmeg
  • ½ tbsp crushed fenugreek leaves
  • ½ tbsp salt
  • ¼ tsp red food color (Optional)

Directions

  1. One day before cooking, add all ingredients except the chicken in a bowl, and stir until combined. Make deep slashes in chicken and pour marinade over top. Massage the chicken to ensure all sides are coated. Marinade in the fridge for the flavors to deepen.
  2. Set Big Green Egg for direct cooking without the convEGGtor at 400°F degrees
  3. Place Chicken onto the grill, bone side down. Cook for approximately 15 minutes per side or until chicken reaches and internal temperature of 165°F.
  4. Serve with sweet white onions, warm naan and basmati rice.


Hatch Chile Salsa and Big Green Egg Chicken Casserole

  • 5 boneless, skinless chicken breasts
  • 32 oz. shredded cheddar cheese
  • 32 oz. chicken stock
  • 5-6 large tortillas
  • ¼ cup Cotija cheese

Directions

  1. Set the EGG for indirect cooking with the convEGGtor at 400°F.
  2. In the Dutch oven, cover the chicken with chicken broth and 2 tbsp of the hatch chile salsa. Place on the grill and simmer until the internal temperature reaches 165°F, about 15 minutes. Remove from the grill, strain and chop the chicken.
  3. In the same Dutch oven, spread a tablespoon of salsa on the bottom. Next place a tortilla and top with chicken and a handful of cheese. Repeat this process until the ingredients are gone. Place on the grill and bake for 20 minutes or until the cheese is melted. During the last 5 minutes top with the Cotija cheese. Remove from the EGG and let rest for 10-15 minutes. Enjoy!

Hatch Chile Salsa Ingredients

  • 15-20 Hatch chiles
  • 1 small onion or ½ large onion
  • 4 cloves garlic
  • 1 bunch cilantro
  • 1 tsp cumin
  • ½ tsp coriander
  • 2 limes, juiced
  • 2 tsp honey
  • Salt to taste

Directions

  1. Set the EGG for direct cooking without the convEGGtor at 400°F.
  2. Roast the Hatch chiles for 5 minutes per side or until there is a charred outside. Remove the chiles from the grill and place in a gallon-sized resealable bag for 10-15 minutes. The chiles should be soft and pliable at this point. Remove the skins, stems and seeds from the chiles.
  3. To give the salsa even more of a roasted flavor you can also roast the onion, garlic and lime, however, this is an optional step. Put all the ingredients for the salsa in a blender or a food processor and blend together to desired consistency. Set aside.


Big Green Egg's Moppin' Sauce-Marinated Flank Steak Fajitas

  • Flank steak (1-2 lbs)
  • ½ cup Big Green Egg Moppin' Sauce
  • Salt and pepper to taste
  • 1 bell pepper, julienned
  • 1 onion, julienned
  • Corn or flour tortillas
  • Cooking spray or 1 tbsp extra virgin olive oil

Directions

  1. Put the flank steak into a resealable bag and cover with the Big Green Egg Moppin' Sauce. Squeeze the air out of the bag and close it, move the meat around to make sure it is coated with sauce. Put in the refrigerator and marinate for 4 to 24 hours.
  2. Set your EGG with an EGGspander at 400°F. Add the plancha griddle for indirect cooking on half of the EGGspander, leave the other half open for direct grilling.
  3. Remove the steak from the marinade and season it with salt and pepper, giving it a good even coating to form a crust. Set aside.
  4. Grill the onions and peppers on the plancha griddle for 7-10 minutes or until soft with some caramelized color. On the direct side, grill the flank steak to desired temperature.
  5. Cut against the grain in thin slices. Built the fajitas with a tortilla, peppers and onions; top with cheese dip!

Double Smoked Maple Bourbon Glazed Ham

  • 1 bone-in half spiral ham
  • 3 cups apple juice
  • 1 yellow onion, chopped
  • 2 tbsp yellow mustard
  • BBQ rub

Directions

  1. Set the EGG for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood.
  2. Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°.
  3. Remove the ham from the EGG and let rest for 10 minutes. Slice and serve.

Ham Glaze

  • 1/2 cup pineapple juice
  • 1/2 cup maple syrup
  • 1 cup bourbon
  • 1/4 tsp Dijon mustard
  • 1 tsp cinnamon
  • 1 cup brown sugar

Directions

  1. Add glaze ingredients to pan, bring to a boil, and reduce. Cook for 30 minutes or to your desired thickness.


Creamy Fish and Fennel Bake

  • 1¾ lbs (800 gr) fresh hake or cod fillets, halved
  • 1 bulb fennel sliced, feathery tops retained for garnish
  • 1½ cups (360 ml) cream
  • ½ cup (120 ml) grated parmesan
  • 1 teaspoon (5 ml) minced garlic
  • Salt and black pepper to taste
  • Dill for garnish

Directions

  1. Add glaze ingredients to pan, bring to a boil, and reduce. Cook for 30 minutes or to your desired thickness.
  2. Set the EGG for direct cooking without the convEGGtor at 350°F.
  3. Arrange the fish fillets and sliced fennel bulb in a Dutch oven.
  4. In a small mixing bowl combine the cream, parmesan and garlic; pour over the fish and fennel to cover.
  5. Place the Dutch oven on the cooking grid and bake for 20 to 30 minutes. Season with salt and black pepper to taste. Serve with rice and garnish with dill.