So you bought a Big Green Egg. Now what? Welcome to the club. You’ve either just dropped a mortgage payment on ceramic BBQ technology or inherited one from a neighbour who moved to a condo. Either way, congrats. The Big Green Egg is equal parts backyard status symbol and meat-searing machine.
But here’s the thing no one tells you: it’s a little intimidating at first. The Egg doesn’t come with a user manual that tells you how to not screw up a pork shoulder. That’s where this post comes in.
Whether you want to ease in with grilled wings or level up to a brisket, this guide is packed with my favourite Big Green Egg recipes — ranked from easy to “cancel your Saturday” hard.
Beginner-Level Recipes (Start Here)
1. Smoked Chicken Wings
Crispy skin. Smoky flavour. Foolproof.
Tip: Use a raised grate to avoid flare-ups. Cook indirect at 350°F with a bit of cherry wood.
My recipe for smoked chicken wings.
Ingredients
- 2 lbs chicken wings
- 2 tbsp olive oil
- 2 tbsp BBQ rub (your fave or just salt, pepper, garlic)
- Wood chunks (cherry or hickory)
Steps:
- Set up the Egg for indirect cooking at 350°F.
- Toss wings in olive oil and rub.
- Place wings on a raised grid or directly on the grate.
- Smoke for 40–50 minutes, flipping once.
- Optional: Finish direct for 2 minutes per side to crisp.
2. Reverse Seared Steaks
Start low, finish hot. Your steaks will thank you.
Tip: Go indirect at 250°F until the steak hits 115°F internal, then sear directly over lump charcoal.
Ingredients:
- 2 ribeye or striploin steaks
- Kosher salt & pepper
- Butter (optional)
Steps:
- Season steaks generously with salt and pepper. Let sit 30 mins.
- Set up Egg for indirect heat at 250°F.
- Cook steaks until internal temp hits 115°F (about 30–40 mins).
- Remove, rest briefly. Open vents and switch to direct heat.
- Sear both sides 1–2 mins for crust.
- Rest 5 minutes before serving.
3. Grilled Veggies (Trust Me)
Zucchini, mushrooms, peppers. Even picky kids might be impressed.
Tip: Toss in olive oil and Montreal steak spice. Keep it simple.
Ingredients:
- 2 zucchinis
- 1 red pepper
- 1 red onion
- Olive oil
- Montreal steak spice
Steps:
- Slice veggies thick. Toss in olive oil and seasoning.
- Grill direct at 400°F for 3–4 minutes per side.
- Serve hot off the grill or cold as leftovers.
4. Breakfast Fatty (Egg, Sausage, Cheese in a Bacon Wrap)
Basically a breakfast burrito without the carbs or guilt.
Tip: Use a meat thermometer — target 165°F internal for the sausage.
Ingredients:
- 1 lb breakfast sausage
- 4 eggs (scrambled and cooled)
- ½ cup shredded cheddar
- 8–10 strips of bacon
Steps:
- Flatten sausage into rectangle on parchment.
- Spread eggs and cheese in middle.
- Roll into log, wrap with bacon weave.
- Set Egg for indirect heat at 275°F.
- Smoke until internal hits 165°F (about 1.5 hrs).
- Let rest 10 mins before slicing.
Intermediate Recipes (You’re Getting Comfortable Now)
5. Beer Can Chicken
It looks ridiculous, but tastes amazing.
Tip: Tuck the wings behind the back so they don’t burn. Cook at 375°F until internal hits 165°F.
My recipe for been can chicken.
Ingredients:
- 1 whole chicken
- 2 tbsp BBQ rub
- 1 open can of beer (tall boy can works best)
- Optional: butter, herbs
Steps:
- Rub chicken all over. Optional: insert butter under skin.
- Place beer can inside cavity, balancing upright.
- Cook indirect at 375°F for 1.5 hrs until 165°F internal.
- Let rest 15 mins. Discard beer can carefully.
6. Cedar Plank Salmon
Great for impressing dinner guests or pretending you’re eating healthy.
Tip: Soak the plank, don’t overdo the smoke, and aim for 135°F internal.
Ingredients:
- 1 side of salmon
- Olive oil
- Lemon slices
- Dill or parsley
- Salt & pepper
- 1 cedar plank (soaked in water for 1 hr)
Steps:
- Set Egg for indirect cooking at 350°F.
- Rub salmon with oil, season, top with lemon and herbs.
- Place salmon on soaked plank, then on grill.
- Cook for 20–25 minutes until flaky.
7. Smoked Sausage and Peppers
A crowd-pleaser. Minimal effort.
Tip: Pre-cook the sausages a bit so they don’t dry out while the peppers soften up.
Ingredients:
- 4 smoked sausages
- 2 bell peppers
- 1 onion
- Olive oil
- Italian seasoning
Steps:
- Slice peppers and onions, toss with oil and seasoning.
- Place sausage and veg in a grill basket or cast iron pan.
- Cook indirect at 325°F for 45 minutes, stirring once.
- Serve in buns or on rice.
8. Stuffed Bell Peppers
Meaty, cheesy, and way less sad than a salad.
Tip: Use indirect heat at 350°F. Wrap the bottom of the peppers in foil if you’re worried about burning.
Ingredients:
- 4 bell peppers
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 cup tomato sauce
- ½ cup shredded cheese
- Garlic, onion, salt, pepper
Steps:
- Brown meat with onion and garlic.
- Mix with rice, sauce, and cheese.
- Stuff mixture into halved peppers.
- Cook indirect at 350°F for 45 mins.
Advanced Recipes (For Weekend Warriors)
9. Pulled Pork (Boston Butt)
This one’s a rite of passage.
Tip: Cook low and slow at 250°F until it hits 195–203°F internal. Wrap in butcher paper at 165°F if you want to power through the stall.
Ingredients:
- 5–7 lb pork shoulder
- Yellow mustard (binder)
- Your favourite BBQ rub
- Apple wood chunks
Steps:
- Rub pork with mustard, then BBQ rub.
- Set Egg for indirect cooking at 250°F.
- Smoke until 165°F internal (about 5–6 hrs).
- Wrap in butcher paper, cook to 200°F (2–3 more hrs).
- Rest 1 hr, then pull with forks.
10. Brisket
The Final Boss. Worth it when done right.
Tip: Get your fire stable. Trim the fat cap properly. Wrap at the stall. Rest for hours before slicing.
My tips to beat brisket stress.
Ingredients:
- 8–12 lb packer brisket
- Salt, pepper, garlic rub
- Post oak or hickory wood
Steps:
- Trim fat cap to ¼”, rub generously.
- Smoke at 250°F until 165°F internal (6–8 hrs).
- Wrap in butcher paper, cook to 200–203°F (another 4 hrs).
- Rest 2 hrs in a cooler before slicing against the grain.
11. Homemade Pizza
You’ll never look at delivery the same.
Tip: Use a pizza stone, crank the Egg to 600°F, and don’t overload the toppings.
Ingredients:
- Pizza dough (store-bought or homemade)
- Tomato sauce
- Mozzarella cheese
- Toppings of choice
- Cornmeal (for stone)
Steps:
- Heat Egg to 600°F with pizza stone inside.
- Stretch dough, top with sauce, cheese, toppings.
- Slide onto hot stone using a peel.
- Cook 5–8 minutes until crust is browned.
12. Smoked Mac and Cheese
It’s mac and cheese with a master’s degree.
Tip: Use cast iron and stir in a little sharp cheddar + smoked gouda for next-level flavour.
Ingredients:
- 1 lb elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar
- 1 cup smoked gouda
- Salt, pepper, paprika
Steps:
- Cook pasta al dente. Make roux with butter + flour.
- Stir in milk until thickened. Add cheeses + seasoning.
- Mix with pasta in cast iron pan.
- Cook indirect at 300°F for 30–40 mins, uncovered for smoke.
Bonus: Tips For Big Green Egg Success
- Use a temperature probe. Guessing is for amateurs.
- Don’t oversmoke. The Egg seals in flavour — you don’t need to go crazy.
- Learn your vents. Controlling airflow is everything.
- Rest your meat. Always. No exceptions.
Ready, Set, Go
If you’re new to the Big Green Egg, just start simple. Cooking on the Egg is a learning curve, but it’s a tasty one. Burnt the first burger? We’ve all been there. These recipes are all things I’ve cooked, eaten, and gone back to again and again.
Have a favourite beginner Big Green Egg recipe I missed? Let me know in the comments — or hit me up on Instagram.
