Big Green Egg recipes for beginners: From simple to challenging

If you’ve just gotten your hands on a Big Green Egg (BGE), congratulations. Welcome to the club. You’re about to embark on a flavourful journey that will elevate your BBQ game. The BGE is a versatile cooking tool that allows you to grill, smoke, roast, and some even pull off baking with precision. However, as with any new piece of equipment, there’s a learning curve. To help you get started, I’ve put together a list of recipes that range from simple to more challenging, so you can gradually build your confidence and skills.

Chicken legs
  1. Crispy Grilled Chicken (Simple)

    Let’s start with something easy and familiar—crispy grilled chicken. This recipe is perfect for beginners because it’s hard to mess up, and the results are always delicious. The first time I ever had chicken from the Egg, I was blown away. The trick is in the preparation. Coat the chicken with olive oil and your favourite BBQ rub, then place it on the BGE at around 350°F for indirect cooking. The BGE’s ability to maintain consistent temperatures ensures that the chicken comes out with crispy skin and juicy meat every time. For those really just starting out, for indirect cooking you are going to want to have a plate setter, or if you have not added that to your kitchen yet, tin foil or a sheet pan can work. You just need to block the flames from having direct access to your meat.

    Pro Tip: Make sure to let the BGE preheat and wait until the smoke turns from white to a thin blue before placing your chicken on the grill. This ensures you avoid any bitter flavours from unburnt charcoal.

    My recipe for chicken thighs
  2. Beer Can Chicken (Moderate)

    Beer can chicken is another great beginner-friendly recipe, and still one of my favourite ways to “show off” with my outside cooking. The process involves placing a whole chicken over an open can of beer, which steams the inside of the bird while the outside crisps up beautifully. Set your BGE for indirect cooking at around 375°F and cook until the internal temperature reaches 165°F. This recipe is forgiving and delivers consistently juicy results, making it an ideal choice for those new to using a kamado-style grill like the Big Green Egg. The only thing you need to be careful of is your bird is sturdy and won’t tip over which is a bit of a disaster.

    My recipe for beer can chicken
  3. Burgers (Simple)

    Burgers are another easy option that helps you get familiar with temperature control on your BGE. Set up for direct grilling at 400°F and cook your patties for about 4-5 minutes per side. The cast iron grid of the BGE will give you those beautiful sear marks while locking in the juices. If you are making your burgers from scratch, do be careful they don’t crumble and fall through the grill into the fire pit. I have done that. It sucks. If you are a little worried, it’s totally fine to cook the burgers on you Egg in a cast iron pan.

    Pro Tip: If you’re transitioning from gas grilling, be patient—things take a bit longer on the BGE, but they come out juicier and more flavourful.

    My recipe for burgers
  4. Pork Butt (Challenging)

    Once you’ve mastered some basic recipes, it’s time to try your hand at low-and-slow cooking with a pork butt. This cut is ideal for pulled pork sandwiches and is incredibly forgiving for beginners who want to practice smoking meats. Set your BGE for indirect cooking at 225°F and aim for an internal temperature of around 195°F-205°F over several hours (usually 8-12 hours depending on size). Add wood chips like apple or hickory for extra smokiness. The key here is patience—low-and-slow cooking rewards you with tender, fall-apart meat. People will tease you for how fussy you are being about the whole thing, but don’t let them get to you. Invest in a digital thermometer as well.
  5. Grilled Vegetables (Simple)

    Don’t forget about the sides. Grilled vegetables like zucchini, peppers, and asparagus are quick and easy on the BGE. Simply coat them in olive oil, season with salt and pepper, and grill them directly over medium heat (around 350°F) until they have nice char marks. Vegetables are a great way to get familiar with how quickly food cooks on the Big Green Egg compared to traditional grills.
  6. Ribeye Steak (Moderate)

    For something a bit more special, try grilling a ribeye steak. Set your BGE up for direct grilling at high heat (around 500°F) using a cast iron grid if possible. Sear each side of the steak for about 2-3 minutes before moving it to indirect heat to finish cooking until it reaches your desired doneness. The combination of high heat searing followed by indirect cooking gives you a crusty exterior while keeping the inside tender and juicy. For me, steak is something I only do when I am feeling like a challenge. It’s something I get so anxious about. That’s why I really lean into my digital thermometer.
  7. Smoked Salmon (Challenging)

    To be upfront, I have never actually done this. But, I know it’s a popular dish for the Egg. It’s one of the more elegant dishes that showcases the smoking capabilities of the Big Green Egg. Start by brining your salmon fillets in a mixture of sugar and salt for about an hour before smoking them at 225°F using wood chips like alder or cherry. This recipe requires careful attention to temperature control but rewards you with beautifully smoky, tender fish in just 20 minutes.
  8. Pizza (Moderate)

    Yes, you can make pizza on your Big Green Egg. Set up your BGE with a plate setter (convEGGtor) feet up and place a pizza stone on top. Preheat everything to around 500°F-600°F before sliding your pizza onto the stone. The high heat mimics a traditional wood-fired oven, giving you crispy crusts in just a few minutes of cook time. I have had so many mess-ups trying pizza, but when it works, wow it’s good. The key is to have everything prepped and try not to open the lid until it’s go time. Also, don’t be shy with how much cornmeal you put on your pizza peel. This recipe is perfect for experimenting with different toppings while mastering temperature control.
  9. Brisket (Challenging)

    Finally, if you’re feeling adventurous and ready for a true BBQ challenge, brisket is where it’s at. This cut requires low-and-slow cooking over many hours—sometimes up to 16 hours—at around 225°F.
    Brisket is notoriously tricky because it requires precise temperature management and patience during long cooks. You no doubt have heard people talking about the stall. However, once you nail it, you’ll have mastered one of BBQ’s most revered dishes.

My advice to those who just added a Big Green Egg to their yard, start with simpler recipes. I remember I was so excited that I could not wait for a trip to the grocery store and all we had was hot dogs. Hot dogs are awesome when cooked on the open fire.

Meals like grilled chicken or burgers are great for learning the ropes and getting comfortable with controlling temperatures on your Big Green Egg. Then you can move on to more complex dishes like pork butt or brisket. I have had my Egg for over 10 years and some days I feel like I still don’t know what I am doing. It’s a learning journey that is supposed to be fun. Just remember that. Also, the Egg tends to save the day because it’s really hard to mess things up.

As you gain confidence, don’t be afraid to experiment—whether it’s smoking salmon or baking pizza—the possibilities are endless.

Happy grilling!

What is your favourite thing to grill? What have you really f’d up on your Egg? The comments are a safe space.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *