The start of a new year is the perfect time to push boundaries and try something new—especially with your Big Green Egg. Whether you’re a seasoned Egghead or just getting started, there’s always room to expand your culinary repertoire. Here are some creative ideas to make 2025 your most adventurous grilling year yet.
1. Meat beyond the usual: Venison and wild game
If you’ve mastered brisket and ribs, why not explore wild game? Venison fillets baked in herbal hay or clay, as suggested by Big Green Egg recipes, offer a rustic and aromatic twist on traditional grilling. Pair it with roasted root vegetables for a hearty winter meal. I’m not 100% sure where you are going to find such delights if you don’t have a butcher to match, but I do admit to enjoying venison.
2. Elevate veggies: Smoked and grilled innovations
Vegetables can be the star of the show when cooked creatively. Try smoking carrots with harissa glaze or grilling Provençal vegetable skewers paired with a creamy chili dip. For something truly unique, experiment with cedar wood-smoked salmon bonbons or even a gazpacho made from grilled vegetables. For Christmas, I smoked a bunch of carrots for three hours and they were a hit.
3. Go global: Wok cooking and Pad Thai
Expand your cooking techniques by using a wok on your Egg. Dishes like Pad Thai with chicken or stir-fried sea bream in tomato sauce bring an international flair to your backyard. The high heat of the Big Green Egg ensures crispy textures and bold flavours. This actually makes sense even just for the smell not being trapped in your house. BUT, and I mean but…….be very careful with the hot oil and an open flame.
4. Sweet endings: Desserts on the Egg
Yes, you can make desserts on your Big Green Egg. Start simple with bananas smoked in cedar wood, stuffed with chocolate and pistachios. For more adventurous bakers, try a chocolate bourbon pecan pie or an apple galette baked on the Egg’s pizza stone. Even as I am typing this, smoked banana seems like a ridiculous flavour for a treat.
5. Experiment with accessories
New year, new gear. Consider upgrading your setup with accessories like the EGGspander system for multi-level cooking or a rotisserie attachment for perfectly roasted meats. A pizza stone can transform your Egg into a wood-fired oven for artisanal pizzas, while a Dutch oven opens up possibilities for stews and soups. I have my eye on the rotisserie attachment or an Al Pastor skewer.
6. Cold smoking for unique flavours
Cold smoking is an underutilized technique that works beautifully on the Big Green Egg. Use it to prepare smoked cheeses, nuts, or even salmon for bagels. This method requires low temperatures (around 200°F) and creates delicate smoky flavours perfect for appetizers. Since it is already freezing outside, temperature control would be easier.
7. Try new cooking styles: Baking and steaming
The Big Green Egg isn’t just for grilling—it’s also great for baking bread or steaming dishes like dumplings. Use indirect heat setups with the convEGGtor to mimic an oven’s functionality while adding a subtle smoky flavour.
8. Infuse flavours with smoking woods
Experimenting with different types of wood chips can dramatically change the taste of your dishes. Try cherry wood for poultry, hickory for pork, or alder for seafood to discover new flavour profiles. You will be surprised at how some woods are more enjoyable to smell when cooking (hickory), even though I don’t think it adds a lot to the food. If you can find it, try to use pimento wood to make the best Jerk Chicken you can imagine.
9. Seasonal inspiration: Winter warmers
Take advantage of winter by cooking hearty dishes like goulash, mulled wine, or smoked soups directly on your Egg. These warm meals are perfect for chilly evenings and showcase the versatility of the Big Green Egg. I sometimes will prep and build my soup or chili inside but then put it on the Egg to slowly cook and build flavour.
10. Challenge yourself: Brisket mastery
For those ready to take on a true BBQ challenge, 2025 could be the year you finally conquer brisket. This low-and-slow cook requires patience but rewards you with tender meat and rich smoky flavours—a rite of passage for any serious griller. As it’s very pricey and you need a lot of mouths to feed, I only do a brisket once per year. My last one was a hit for my son’s birthday. Do you want to feel like a pitmaster? Cook a bunch of meat for hungry teens.
What’s cooking in 2025?
This year, let your Big Green Egg inspire you to try new ingredients, techniques, and accessories that push your culinary boundaries. Whether it’s experimenting with wild game, mastering desserts, or investing in versatile tools, 2025 is all about embracing the joy of outdoor cooking.
So fire up your Egg and make this year one to remember—your taste buds will thank you.
