55+ Delicious Big Green Egg Recipes for Grilling Enthusiasts

If you’re ready to fire up your Big Green Egg and whip up some mouthwatering meals, you’ve come to the right place! This collection of 55 recipes is packed with ideas for every occasion—from tasty appetizers and hearty mains to delicious desserts. Get inspired and take your grilling game to the next level with these simple yet enticing dishes that are sure to impress your friends and family!

Herb-Crusted Salmon Fillets

This herb-crusted salmon fillet recipe is a delightful way to enjoy a healthy meal. The vibrant colors of the salmon, fresh herbs, and lemon create an inviting presentation. The image shows two beautifully seasoned salmon fillets, topped with a generous amount of chopped herbs, ready to be grilled or baked.

The combination of herbs adds a fresh flavor that pairs perfectly with the rich taste of salmon. It’s a simple dish that’s great for any occasion, whether it’s a weeknight dinner or a special gathering.

Let’s get into the ingredients and steps to make this delicious dish!

Ingredients

• 2 salmon fillets
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 lemon, zested and sliced
• Salt and pepper to taste

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. In a small bowl, mix the chopped parsley, dill, olive oil, salt, and pepper.
3. Spread the herb mixture evenly over the top of the salmon fillets.
4. Place the lemon slices on top of the salmon for added flavor.
5. Grill or bake the salmon for about 12-15 minutes, or until the fish flakes easily with a fork.
6. Serve hot with your favorite sides and enjoy!

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a delightful twist on the classic dish. The image shows beautifully layered slices of grilled eggplant, topped with rich tomato sauce and fresh basil. This dish is not just visually appealing; it’s also packed with flavor.

To make these stacks, start by slicing the eggplant into rounds. Grill or bake them until they are tender and slightly charred. Layer the slices with marinara sauce and cheese, creating a tower of deliciousness. Top it off with fresh basil for a burst of color and flavor.

These stacks are perfect for a light dinner or as a side dish at your next gathering. They are easy to prepare and can be made ahead of time, making them a great option for busy weeknights.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Olive oil for brushing
• Salt and pepper to taste

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill or bake the eggplant for about 20 minutes, flipping halfway through, until tender.
4. On a baking sheet, layer the eggplant slices with marinara sauce and mozzarella cheese. Repeat until all ingredients are used.
5. Top with Parmesan cheese and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Remove from the oven and let it cool slightly. Garnish with fresh basil before serving.

Smoked Brisket with BBQ Sauce

Smoked brisket is a classic dish that brings a smoky flavor to your table. The image shows beautifully sliced brisket, perfectly cooked and oozing with flavor. The rich, dark crust and tender meat are complemented by a drizzle of BBQ sauce, making it irresistible.

This recipe is perfect for gatherings or a cozy family dinner. The key to a great smoked brisket is patience and the right technique. Using a Big Green Egg enhances the flavor, giving it that signature smoky taste.

Let’s get into the ingredients and steps to create this delicious smoked brisket.

Ingredients

• 1 whole brisket (about 10-12 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 cup beef broth
• Your favorite BBQ sauce

Instructions

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for flavor. Mix salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the brisket.
2. Preheat the Big Green Egg: Set it up for indirect cooking at 225°F (107°C). Add your choice of wood chips for smoking.
3. Smoke the Brisket: Place the brisket on the grill grate, fat side up. Cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
4. Wrap and Rest: Once the brisket reaches temperature, wrap it in foil and let it rest for at least 30 minutes. This helps the juices redistribute.
5. Slice and Serve: Slice the brisket against the grain and serve with BBQ sauce on the side. Enjoy your delicious smoked brisket!

Crispy Beer Can Chicken

There’s something special about cooking chicken on a beer can. It keeps the meat juicy and adds a unique flavor. The image shows a perfectly cooked beer can chicken, with a crispy skin that looks irresistible. The smoky aroma wafting from the Big Green Egg makes it even more tempting.

This recipe is perfect for gatherings or a cozy family dinner. The combination of spices and the beer creates a delightful taste that everyone will love. Plus, it’s a fun way to cook chicken!

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 1 can of beer (your choice)
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• Fresh herbs (like rosemary or thyme, for garnish)

Instructions

1. Prepare the Chicken: Preheat your Big Green Egg to 375°F (190°C). Pat the chicken dry with paper towels.
2. Season the Chicken: Rub the olive oil all over the chicken. In a small bowl, mix the garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Rub this spice mix all over the chicken, making sure to get under the skin for extra flavor.
3. Prepare the Beer Can: Open the beer can and drink (or pour out) half of it. You can also add some of the spice mix to the beer for added flavor.
4. Set Up the Chicken: Place the beer can inside the chicken’s cavity. Stand the chicken upright on the grill grate of the Big Green Egg.
5. Cook the Chicken: Close the lid and cook for about 1.5 hours, or until the internal temperature reaches 165°F (74°C). You can baste the chicken with its juices halfway through for extra crispiness.
6. Rest and Serve: Once done, carefully remove the chicken from the grill. Let it rest for 10-15 minutes before carving. Garnish with fresh herbs and enjoy!

Grilled Vegetable Medley

Grilled vegetable medley is a colorful and tasty dish that brings together a variety of fresh veggies. This dish is perfect for any occasion, whether you’re hosting a barbecue or just enjoying a quiet dinner at home. The vibrant colors of the vegetables make it visually appealing, while the smoky flavor from the grill adds a delicious twist.

To create this medley, you can use a mix of bell peppers, zucchini, eggplant, and cherry tomatoes. Each vegetable brings its own unique flavor and texture, making every bite exciting. The grilling process caramelizes the natural sugars in the veggies, enhancing their taste.

This dish is not only tasty but also healthy. It’s packed with vitamins and minerals, making it a great addition to any meal. You can serve it as a side dish or toss it into salads, pasta, or grain bowls for added flavor.

Ingredients

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine all the chopped vegetables.
3. Add olive oil, minced garlic, salt, and pepper. Toss to coat the veggies evenly.
4. Place the vegetables in a grill basket or directly on the grill grates.
5. Grill for about 10-15 minutes, stirring occasionally, until the veggies are tender and have grill marks.
6. Remove from the grill and garnish with fresh herbs before serving.

Smoky Barbecue Ribs

Smoky barbecue ribs are a true delight for any grill lover. The image shows a plate of tender ribs, glistening with a rich barbecue sauce. The ribs are perfectly cooked, showcasing a deep, smoky color that promises a burst of flavor. On the side, you can see a fresh slaw, adding a nice crunch to the meal.

Cooking ribs on a Big Green Egg brings out the best in them. The unique design of the grill allows for excellent heat retention and a smoky flavor that can’t be beaten. Whether you’re hosting a backyard barbecue or just enjoying a cozy dinner, these ribs will impress everyone.

Now, let’s get to the recipe so you can create this mouthwatering dish at home!

Ingredients

• 2 racks of baby back ribs
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup barbecue sauce
• Wood chips for smoking

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs. This helps them cook evenly and absorb more flavor.
2. Make the Rub: In a bowl, mix together paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture all over the ribs, covering them well.
3. Preheat the Big Green Egg: Set it up for indirect cooking and preheat to 225°F (107°C). Add wood chips to the charcoal for that smoky flavor.
4. Cook the Ribs: Place the ribs on the grill grates, bone side down. Close the lid and cook for about 3 hours, maintaining the temperature.
5. Add the Sauce: After 3 hours, brush the barbecue sauce over the ribs. Close the lid and cook for an additional 30 minutes to set the sauce.
6. Serve: Remove the ribs from the grill and let them rest for a few minutes. Slice between the bones and serve with extra barbecue sauce on the side.

Cedar Plank Grilled Shrimp

Cedar plank grilled shrimp is a fantastic dish that brings out the natural flavors of shrimp while adding a smoky twist. The image shows beautifully grilled shrimp, perfectly arranged on a wooden plank, surrounded by fresh lemon slices and a sprinkle of herbs. This presentation not only looks appetizing but also hints at the delicious flavors that await.

Using a cedar plank for grilling infuses the shrimp with a subtle, aromatic flavor that pairs wonderfully with the natural sweetness of the seafood. The lemon slices add a zesty brightness, making each bite refreshing and vibrant.

This recipe is perfect for gatherings or a simple family dinner. It’s easy to prepare and sure to impress your guests. Let’s get cooking!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cedar plank (soaked in water for at least 1 hour)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Prepare the Marinade: In a bowl, mix olive oil, garlic, smoked paprika, salt, pepper, and lemon juice. Add the shrimp and toss to coat. Let it marinate for about 30 minutes.
2. Preheat the Grill: Preheat your grill to medium-high heat. Place the soaked cedar plank on the grill for about 5 minutes until it starts to smoke.
3. Grill the Shrimp: Arrange the marinated shrimp on the cedar plank in a single layer. Close the grill lid and cook for about 6-8 minutes, or until the shrimp are pink and opaque.
4. Serve: Remove the plank from the grill. Garnish with fresh parsley and serve with lemon wedges on the side.

Stuffed Bell Peppers

Stuffed bell peppers are a fantastic way to enjoy a colorful and nutritious meal. These vibrant peppers are filled with a delicious mixture of ingredients, making them perfect for the Big Green Egg. The image shows a variety of bell peppers, each packed with a savory filling, ready to be grilled to perfection.

The filling can include ground meat, beans, rice, and plenty of spices. You can customize it to suit your taste. Grilling them on the Big Green Egg adds a smoky flavor that takes these stuffed peppers to the next level.

Whether you’re hosting a barbecue or just cooking for yourself, stuffed bell peppers are a crowd-pleaser. They are easy to prepare and can be made ahead of time. Just pop them on the grill when you’re ready to eat!

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground turkey or beef
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 cup shredded cheese (cheddar or your choice)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the outside with olive oil and set aside.
2. Make the Filling: In a skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Stir in rice, black beans, corn, cheese, chili powder, cumin, salt, and pepper.
3. Stuff the Peppers: Fill each bell pepper with the meat mixture, packing it in gently. Top with additional cheese if desired.
4. Grill: Preheat the Big Green Egg to medium heat. Place the stuffed peppers on the grill grate and close the lid. Cook for about 30-35 minutes, or until the peppers are tender and the filling is heated through.
5. Serve: Remove from the grill and let cool slightly before serving. Enjoy your delicious stuffed bell peppers!

Mediterranean Lamb Chops

These Mediterranean lamb chops are a delightful dish that brings a taste of the Mediterranean right to your backyard. Grilled to perfection, they boast a beautiful char and juicy interior. The image showcases perfectly cooked lamb chops, garnished with fresh herbs, and served with a creamy dipping sauce. This dish is not just about flavor; it’s about presentation too!

To make these lamb chops, you’ll want to start with quality meat. Look for lamb chops that are well-marbled for the best flavor. The marinade is key here, combining olive oil, garlic, lemon juice, and a mix of herbs like rosemary and thyme. Allow the chops to marinate for at least an hour, or overnight for deeper flavor.

Grilling is the best method for cooking these chops. Preheat your grill to medium-high heat and cook the lamb for about 4-5 minutes on each side, depending on your preferred doneness. A meat thermometer can help you achieve the perfect internal temperature.

Serve these lamb chops with a side of tzatziki sauce for a refreshing contrast. The coolness of the yogurt sauce pairs beautifully with the rich flavor of the lamb. Enjoy these chops with a side of grilled vegetables or a fresh salad for a complete meal!

Spicy Grilled Corn on the Cob

Grilled corn on the cob is a summer favorite, and when you add a spicy twist, it becomes even better! This dish is perfect for barbecues and gatherings. The image shows beautifully grilled corn, with its bright yellow kernels glistening and topped with fresh cilantro. The charred bits add a smoky flavor that pairs perfectly with the spices.

To make this spicy grilled corn, you’ll want to start with fresh corn on the cob. The grilling process enhances the natural sweetness of the corn while adding a delightful crunch. A simple spice mix can elevate the flavor, making it a hit at any gathering.

Here’s how to make it:

Ingredients

• 4 ears of corn, husked
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, chili powder, cayenne pepper, garlic powder, salt, and pepper.
3. Brush the corn with the spice mixture, ensuring it’s evenly coated.
4. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
5. Remove from the grill and garnish with fresh cilantro. Serve with lime wedges for an extra kick.

Balsamic Glazed Chicken Thighs

Balsamic glazed chicken thighs are a fantastic dish to prepare on your Big Green Egg. The image shows juicy chicken thighs drizzled with a rich balsamic glaze, paired beautifully with vibrant green asparagus. This meal is not just tasty; it’s also visually appealing, making it perfect for gatherings or a cozy dinner at home.

The combination of the sweet and tangy balsamic glaze enhances the chicken’s natural flavors, while the grilling adds a smoky touch. Cooking on the Big Green Egg allows for even heat distribution, ensuring that the chicken is cooked to perfection every time.

To make this dish, you’ll need a few simple ingredients and a little bit of time. The process is straightforward, making it a great choice for both novice and experienced cooks.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh asparagus, for serving

Instructions

1. Prepare the Marinade: In a bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and let it marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the Big Green Egg: Set your Big Green Egg to medium-high heat, around 375°F (190°C).
4. Grill the Chicken: Remove the chicken from the marinade and place it skin-side down on the grill. Cook for about 6-8 minutes, then flip and brush with some of the reserved marinade. Cook for another 6-8 minutes until the internal temperature reaches 165°F (75°C).
5. Serve: Remove the chicken from the grill and let it rest for a few minutes. Serve with grilled asparagus on the side, drizzled with any remaining balsamic glaze.

Grilled Stuffed Zucchini Boats

Grilled stuffed zucchini boats are a fantastic way to enjoy fresh vegetables while adding a burst of flavor. These zucchini boats are filled with a savory mixture that makes them a perfect side dish or a light main course.

The image showcases beautifully grilled zucchini halves, packed with a delicious filling. The golden-brown topping hints at a crispy texture, while the vibrant green of the zucchini adds a fresh touch. This dish is not only visually appealing but also healthy and satisfying.

To make your own grilled stuffed zucchini boats, you’ll need some simple ingredients and a few easy steps. Let’s get cooking!

Ingredients

• 4 medium zucchinis
• 1 pound ground turkey or beef
• 1 cup cooked quinoa or rice
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your grill to medium heat.
2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
3. In a skillet, cook the ground turkey or beef over medium heat until browned. Add onion and garlic, cooking until softened.
4. Stir in cooked quinoa or rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for a few more minutes until everything is heated through.
5. Fill each zucchini boat with the meat mixture and top with shredded cheese.
6. Place the stuffed zucchinis on the grill, cover, and cook for about 15-20 minutes, or until the zucchinis are tender and the cheese is melted.
7. Garnish with fresh parsley before serving.

Grilled Pineapple with Honey Glaze

Grilled pineapple is a delightful treat that brings a burst of sweetness to any meal. The image shows perfectly caramelized pineapple slices, showcasing beautiful grill marks and a vibrant golden color. The addition of fresh mint leaves adds a pop of color and a hint of freshness.

This dish is simple to prepare and perfect for summer barbecues or as a unique dessert. The honey glaze enhances the natural sweetness of the pineapple, making it a favorite for both kids and adults.

To make grilled pineapple with honey glaze, you’ll need just a few ingredients and some easy steps. It’s a great way to impress your guests with minimal effort!

Ingredients

• 1 ripe pineapple, peeled and sliced into rings
• 1/4 cup honey
• 1 tablespoon lime juice
• 1 teaspoon cinnamon (optional)
• Fresh mint leaves for garnish

Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat.
2. Mix the Glaze: In a small bowl, combine honey, lime juice, and cinnamon. Stir until well mixed.
3. Brush the Pineapple: Lightly brush the pineapple rings with the honey glaze on both sides.
4. Grill the Pineapple: Place the pineapple rings on the grill. Cook for about 3-4 minutes on each side, or until grill marks appear and the pineapple is heated through.
5. Serve: Remove from the grill and drizzle with any remaining honey glaze. Garnish with fresh mint leaves before serving.

Smoked Mac and Cheese

Smoked mac and cheese is a comforting dish that brings a twist to a classic favorite. Imagine creamy, cheesy pasta with a hint of smokiness that elevates the flavor. The image shows a delicious cast-iron skillet filled with macaroni, topped with crunchy, golden-brown bits that add texture and flavor.

This dish is perfect for gatherings or a cozy night in. The combination of cheeses creates a rich and creamy base, while the smoke from the Big Green Egg adds a unique depth. You can customize it with your favorite toppings or mix-ins, making it a versatile recipe.

Let’s get into the ingredients and steps to whip up this delightful smoked mac and cheese!

Ingredients

• 1 pound elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 cup cream cheese
• 4 cups milk
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup breadcrumbs (optional, for topping)

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the cream cheese, cheddar, mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
3. Combine: In a large bowl, mix the cooked pasta with the cheese sauce until well combined.
4. Prepare for Smoking: Preheat your Big Green Egg to 225°F (107°C). Pour the mac and cheese into a cast-iron skillet. If using, sprinkle breadcrumbs on top for added crunch.
5. Smoke: Place the skillet on the grill and smoke for about 30-45 minutes, until bubbly and slightly golden on top.
6. Serve: Remove from the grill and let it cool for a few minutes before serving. Enjoy your delicious smoked mac and cheese!

Smoked Pork Tenderloin

Smoked pork tenderloin is a fantastic dish that brings out the best flavors of the meat. The image shows a beautifully cooked tenderloin, sliced to reveal its juicy interior. The golden crust on the outside hints at the smoky goodness that awaits. Surrounding the pork are colorful sides, including vibrant green beans and roasted tomatoes, making for a well-rounded meal.

This dish is perfect for gatherings or a cozy dinner at home. The smoky flavor pairs wonderfully with a variety of sides, and it’s easy to prepare on your Big Green Egg. Just imagine the aroma filling your kitchen as it cooks!

Ingredients

• 1 pork tenderloin (about 1 pound)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh rosemary for garnish

Instructions

1. Prep the Pork: Start by trimming any excess fat from the pork tenderloin. Pat it dry with paper towels.
2. Make the Rub: In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork.
3. Preheat the Big Green Egg: Set your Big Green Egg to 225°F (107°C) and add your favorite wood chips for smoking.
4. Smoke the Pork: Place the tenderloin on the grill and smoke for about 1.5 hours, or until it reaches an internal temperature of 145°F (63°C).
5. Rest and Serve: Once cooked, remove the pork from the grill and let it rest for 10 minutes. Slice and serve with your favorite sides, garnished with fresh rosemary.