18 Delicious Big Green Egg Recipes for Every Occasion

Oh, the joys of firing up your Big Green Egg! Whether you’re craving smoky ribs for a summer BBQ, a cozy roasted chicken on a chilly evening, or something uniquely delicious to wow your guests, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that promise to turn every meal into a memorable feast. Ready to elevate your cooking game? Let’s get grilling!

Smoked Brisket on the Big Green Egg

Mastering smoked brisket on the Big Green Egg transforms your backyard into a BBQ haven. This guide cuts straight to the chase for perfect results every time.

Ingredients

• 1 whole packer brisket (12-14 lbs), trimmed
• 1/4 cup coarse kosher salt
• 1/4 cup freshly ground black pepper
• 2 tbsp granulated garlic
• 2 tbsp granulated onion
• 1 tbsp cayenne pepper
• 1/2 cup apple cider vinegar, in a spray bottle
• 4 cups post oak wood chunks

Instructions

1. Preheat the Big Green Egg to 250°F, using the plate setter for indirect heat.
2. Combine kosher salt, black pepper, granulated garlic, granulated onion, and cayenne pepper in a bowl. Rub evenly over the brisket.
3. Place the brisket fat side up on the grill grate. Insert a meat probe into the thickest part.
4. Add post oak wood chunks around the charcoal for smoke. Close the lid.
5. Maintain 250°F, adjusting vents as needed. Spray brisket with apple cider vinegar every hour.
6. When the internal temperature reaches 165°F (about 6 hours), wrap the brisket tightly in butcher paper.
7. Return to the grill until the internal temperature hits 203°F, about 4 more hours.
8. Remove from grill. Let rest in a cooler for 1 hour before slicing against the grain.

Smoky bark and tender, juicy slices define this brisket. Serve it atop creamy grits or in tacos with pickled onions for a twist.

Big Green Egg Rotisserie Chicken

Crisp, juicy, and infused with smoky flavors, this Big Green Egg rotisserie chicken is a game-changer for your backyard cooking.

Ingredients

• 1 whole pasture-raised chicken (4-5 lbs), patted dry
• 2 tbsp clarified butter, melted
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat the Big Green Egg to 350°F, setting it up for indirect heat with a convEGGtor.
2. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Rub the chicken all over with clarified butter, then evenly coat with the spice mixture.
4. Truss the chicken securely to ensure even cooking on the rotisserie.
5. Mount the chicken on the rotisserie spit and attach to the Big Green Egg.
6. Rotisserie cook for 1.5 hours, or until the internal temperature reaches 165°F at the thigh.
7. Let the chicken rest for 10 minutes before carving to retain juices.

Buttery skin gives way to tender, flavorful meat with a hint of smoke. Serve alongside grilled vegetables or shred for tacos.

Pork Shoulder Pulled Pork on the Big Green Egg

Kickstart your barbecue game with this succulent pork shoulder recipe, perfect for the Big Green Egg. It’s a foolproof method to achieve tender, flavorful pulled pork every time.

Ingredients

• 1 (8-10 lb) bone-in pork shoulder, fat cap trimmed to 1/4 inch
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup yellow mustard

Instructions

1. In a small bowl, combine kosher salt, dark brown sugar, smoked paprika, ground black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
2. Pat the pork shoulder dry with paper towels. Apply the yellow mustard evenly over the entire surface as a binder.
3. Generously coat the pork shoulder with the dry rub, ensuring all sides are covered. Let it sit at room temperature for 1 hour to allow the flavors to penetrate.
4. Preheat the Big Green Egg to 250°F, using lump charcoal for consistent heat. Set up for indirect cooking by placing a convEGGtor in the Egg.
5. Place the pork shoulder on the grill grate, fat side up. Insert a meat probe into the thickest part, avoiding the bone.
6. Maintain the Egg at 250°F, adding wood chunks for smoke as desired. Cook until the internal temperature reaches 195°F, about 1.5 hours per pound.
7. Once the pork shoulder reaches 195°F, remove it from the Egg. Let it rest, tented with foil, for 1 hour to redistribute juices.
8. Using two forks, shred the pork shoulder into bite-sized pieces. Discard any large fat deposits or the bone.
9. In a small bowl, mix apple cider vinegar with 1/4 cup of the pork drippings. Lightly toss the shredded pork with the vinegar mixture to moisten.

Now the pork boasts a perfect balance of smoky, sweet, and spicy flavors, with a melt-in-your-mouth texture. Serve it on brioche buns with a tangy coleslaw for a classic touch, or atop a loaded baked potato for a hearty twist.

Big Green Egg Smoked Turkey

Venture into the world of smoked flavors with this Big Green Egg Smoked Turkey recipe, perfect for elevating your holiday table or any gathering.

Ingredients

• 1 whole turkey, 12-14 lbs, brined overnight
• 2 cups apple wood chips, soaked in water for 1 hour
• 1/4 cup clarified butter, melted
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper

Instructions

1. Preheat the Big Green Egg to 225°F using indirect heat with the plate setter.
2. Drain the apple wood chips and place them directly on the coals for smoking.
3. Pat the brined turkey dry with paper towels, ensuring the skin is completely dry.
4. Rub the entire turkey with melted clarified butter, covering all surfaces evenly.
5. Combine rosemary, thyme, sea salt, and black pepper in a small bowl. Season the turkey generously with the herb mixture.
6. Place the turkey on the grill, breast side up, and close the lid. Smoke for 4-5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Every hour, baste the turkey with the drippings collected in the drip pan to keep it moist.
8. Once done, remove the turkey from the grill and let it rest for 20 minutes before carving.

Zesty and smoky, this turkey boasts a crispy skin and juicy interior. Serve it sliced on a platter with smoked apple slices for a visually stunning presentation.

Grilled Salmon on the Big Green Egg

Yieldingly tender and packed with flavor, this grilled salmon recipe transforms a simple fillet into a smoky masterpiece on the Big Green Egg.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped
• 1 lemon, thinly sliced

Instructions

1. Preheat the Big Green Egg to 375°F, setting it up for indirect grilling with a plate setter.
2. Brush the salmon fillet evenly with extra-virgin olive oil on both sides.
3. Season the salmon with kosher salt and freshly ground black pepper, ensuring even coverage.
4. Place the salmon skin-side down on the grill grate, away from direct heat.
5. Arrange thinly sliced lemon rounds on top of the salmon for added flavor.
6. Close the lid of the Big Green Egg and grill for 12-15 minutes, or until the salmon reaches an internal temperature of 145°F.
7. Sprinkle finely chopped fresh dill over the salmon during the last 2 minutes of grilling.
8. Remove the salmon from the grill and let it rest for 5 minutes before serving.

Juicy and flaky, this grilled salmon boasts a perfect balance of smokiness and citrus. Serve it atop a bed of quinoa or with a side of grilled asparagus for a complete meal.

Big Green Egg Pizza

Yield a smoky, charred masterpiece with this Big Green Egg Pizza recipe. Perfect for weekend gatherings or a cozy night in.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh basil leaves, torn
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat Big Green Egg to 500°F with convEGGtor for indirect cooking.
2. Roll out pizza dough on a floured surface to a 12-inch circle.
3. Brush dough with extra-virgin olive oil to prevent sticking.
4. Spread San Marzano tomato sauce evenly over dough, leaving a 1-inch border.
5. Arrange fresh mozzarella slices on top of the sauce.
6. Sprinkle Parmigiano-Reggiano over mozzarella.
7. Season with coarse sea salt and freshly ground black pepper.
8. Transfer pizza to Big Green Egg using a pizza peel.
9. Cook for 10-12 minutes until crust is golden and cheese is bubbly.
10. Remove pizza from Big Green Egg and let rest for 2 minutes.
11. Garnish with torn fresh basil leaves before serving.

Expect a crisp crust with a smoky undertone and creamy, melted cheese. Serve with a drizzle of chili oil for an extra kick.

Smoked Ribs on the Big Green Egg

Zesty flavors and tender textures define this smoked ribs recipe, perfect for mastering the Big Green Egg. Get ready to impress with minimal fuss and maximum flavor.

Ingredients

• 1 rack of St. Louis-style pork ribs, membrane removed
• 1/4 cup yellow mustard
• 1/2 cup dark brown sugar, packed
• 1/4 cup smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp ground cumin
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat the Big Green Egg to 225°F using lump charcoal and applewood chunks for smoke.
2. Pat the ribs dry with paper towels. Slather evenly with yellow mustard as a binder.
3. In a bowl, mix dark brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, and black pepper to create the rub.
4. Apply the rub generously on both sides of the ribs, pressing gently to adhere.
5. Place the ribs on the grill, meat side up. Close the lid and smoke for 3 hours.
6. Mix apple cider vinegar and water in a spray bottle. Spritz the ribs every 45 minutes to keep moist.
7. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar. Return to the grill for 2 more hours.
8. Unwrap the ribs and place them back on the grill. Increase the temperature to 275°F and cook for 30 minutes to set the bark.
9. Remove the ribs from the grill. Let rest for 10 minutes before slicing.

Glazed with a sticky bark and fall-off-the-bone tenderness, these ribs are a smoky delight. Serve with a side of pickled vegetables to cut through the richness.

Big Green Egg Beef Tenderloin

Absolutely nothing beats the succulence of a perfectly grilled beef tenderloin, especially when it’s cooked on a Big Green Egg. This recipe ensures a juicy, flavorful centerpiece for any meal, with a crust that’s irresistibly charred.

Ingredients

• 1 (3-pound) beef tenderloin, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Preheat the Big Green Egg to 500°F, setting it up for direct grilling.
2. Rub the beef tenderloin evenly with extra-virgin olive oil.
3. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Season the tenderloin generously with the mixture.
4. Place the tenderloin on the grill grate. Sear for 5 minutes per side to develop a crust.
5. Reduce the temperature to 350°F. Continue grilling, turning occasionally, until the internal temperature reaches 135°F for medium-rare, about 20-25 minutes.
6. Remove the tenderloin from the grill. Let it rest for 10 minutes before slicing.

Resting the beef ensures juices redistribute, resulting in a melt-in-your-mouth texture. The smoky undertones from the Big Green Egg elevate the natural flavors of the beef, making it a standout dish. Serve with a side of roasted vegetables or a bold red wine reduction for an elegant touch.

Grilled Vegetables on the Big Green Egg

Zesty summer flavors come alive with this simple yet sophisticated grilled vegetable dish, perfect for showcasing the Big Green Egg’s versatility.

Ingredients

• 1 cup extra virgin olive oil
• 2 tbsp balsamic vinegar, aged
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 red onion, peeled and cut into 1/2-inch wedges

Instructions

1. Preheat the Big Green Egg to 400°F for direct grilling, using lump charcoal for optimal heat.
2. In a small bowl, whisk together extra virgin olive oil, aged balsamic vinegar, sea salt, and black pepper to create the marinade.
3. Brush both sides of the eggplant, zucchinis, bell peppers, and red onion wedges with the marinade, ensuring even coverage.
4. Place the vegetables on the grill grate, working in batches if necessary to avoid overcrowding.
5. Grill the vegetables for 4-5 minutes per side, or until char marks appear and they are tender but still hold their shape.
6. Remove the vegetables from the grill and let them rest for 2 minutes before serving to allow flavors to meld.

Charred edges and a smoky undertone elevate these vegetables, making them a standout side or a hearty main over quinoa. Consider topping with crumbled feta for a salty contrast.

Big Green Egg Lamb Chops

Lamb chops on the Big Green Egg deliver a smoky, succulent bite that’s hard to resist. Perfect for a summer grill session, these chops are a testament to simplicity meeting flavor.

Ingredients

• 8 lamb loin chops, 1 1/2 inches thick
• 2 tbsp extra-virgin olive oil
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat the Big Green Egg to 400°F for direct grilling.
2. Rub the lamb chops evenly with extra-virgin olive oil.
3. Season both sides of the chops with kosher salt and freshly ground black pepper.
4. Combine minced garlic and chopped rosemary in a small bowl, then press the mixture onto both sides of each chop.
5. Place the chops on the grill and cook for 3 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
6. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Kick up the presentation by serving these chops atop a warm, herbed quinoa salad. The smoky crust and tender interior make each bite a luxurious experience.

Smoked Cheese on the Big Green Egg

Just when you thought cheese couldn’t get any better, smoking it on the Big Green Egg takes it to a whole new level. This method infuses deep, woody flavors into the cheese, creating a versatile ingredient that elevates any dish.

Ingredients

• 1 lb high-quality cheddar cheese block
• 2 cups applewood chips, soaked in water for 30 minutes
• 1 tbsp olive oil

Instructions

1. Preheat the Big Green Egg to 90°F using indirect heat. This low temperature is crucial to melt the cheese slightly without losing its shape.
2. Drain the applewood chips and place them directly on the coals. The soaked chips will produce a steady smoke essential for flavor.
3. Lightly brush the cheddar block with olive oil. This helps the smoke adhere to the cheese.
4. Place the cheese on the grill grate, ensuring it’s not directly over the coals. Close the lid.
5. Smoke the cheese for 2 hours, maintaining the temperature at 90°F. Check periodically to ensure the cheese isn’t melting excessively.
6. Remove the cheese from the grill and let it cool to room temperature. This step allows the smoke flavor to penetrate fully.
7. Wrap the smoked cheese in parchment paper and refrigerate for at least 24 hours before serving. This resting period enhances the flavor.

Now the smoked cheese boasts a firm texture with a rich, smoky aroma. Try it sliced over artisan crackers or grated into a creamy mac and cheese for a smoky twist.

Big Green Egg Whole Duck

Venturing into the realm of game birds, this Big Green Egg whole duck recipe transforms the rich, fatty bird into a crispy-skinned masterpiece with minimal fuss.

Ingredients

• 1 whole duck, 5-6 lbs, patted dry
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp five-spice powder
• 1 cup apple wood chips, soaked in water for 30 minutes

Instructions

1. Preheat the Big Green Egg to 325°F, indirect heat, with the convEGGtor in place.
2. Season the duck inside and out with kosher salt, black pepper, and five-spice powder.
3. Place the duck, breast side up, on the grill grate. Add soaked apple wood chips to the coals for smoke.
4. Close the lid and roast for 2 hours, or until the internal temperature reaches 165°F at the thigh.
5. Increase the temperature to 375°F. Roast for an additional 30 minutes to crisp the skin.
6. Remove the duck from the grill. Let it rest for 15 minutes before carving.

With its succulent meat and crackling skin, this duck pairs beautifully with a sharp cherry compote or a simple arugula salad to cut through the richness.

Grilled Lobster Tails on the Big Green Egg

Elevate your grilling game with this succulent grilled lobster tails recipe, perfect for impressing guests or treating yourself.

Ingredients

• 4 lobster tails, 6-8 oz each, split lengthwise
• 1/2 cup clarified butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat the Big Green Egg to 400°F for direct grilling.
2. In a small bowl, combine melted clarified butter, lemon juice, smoked paprika, sea salt, black pepper, and minced garlic to create a basting sauce.
3. Brush the lobster tails generously with the basting sauce, ensuring the meat is well coated.
4. Place the lobster tails, meat side down, on the grill grates. Grill for 5-6 minutes until the meat is lightly charred.
5. Flip the lobster tails. Baste again with the sauce. Grill for another 4-5 minutes until the meat is opaque and firm to the touch.
6. Remove from the grill. Sprinkle with fresh parsley before serving.

A perfectly grilled lobster tail offers a smoky, buttery flavor with a tender, juicy texture. Serve alongside a crisp salad or over a bed of saffron rice for an elegant meal.

Big Green Egg Venison Steaks

Craving a game-changing venison dish? These Big Green Egg Venison Steaks deliver unmatched flavor and tenderness, perfect for your next outdoor cooking adventure.

Ingredients

• 2 venison steaks, 1.5 inches thick
• 2 tbsp clarified butter
• 1 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. Preheat the Big Green Egg to 450°F, using lump charcoal for optimal heat.
2. Pat the venison steaks dry with paper towels to ensure a perfect sear.
3. Rub the steaks evenly with clarified butter, then season both sides with sea salt, black pepper, smoked paprika, and garlic powder.
4. Place the steaks on the grill grate. Sear for 3 minutes per side for a medium-rare finish.
5. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare. Adjust cooking time accordingly.
6. Remove the steaks from the grill and let them rest for 5 minutes before slicing.

Delight in the rich, smoky flavor and juicy texture of these venison steaks. Serve them sliced over a bed of wild rice or alongside roasted root vegetables for a hearty meal.

Smoked Pork Belly on the Big Green Egg

Nothing beats the rich, smoky flavor of pork belly cooked to perfection on a Big Green Egg. This recipe delivers crispy skin and tender meat every time.

Ingredients

• 1 (5-pound) slab of heritage-breed pork belly, skin scored
• 2 tablespoons coarse kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup apple cider vinegar, for spritzing

Instructions

1. Preheat the Big Green Egg to 250°F, using lump charcoal and applewood chunks for smoke.
2. Combine salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub the mixture evenly over the pork belly, including the scored skin.
3. Place the pork belly on the grill, skin side up. Close the lid and smoke for 3 hours, maintaining a steady temperature of 250°F.
4. After 3 hours, spritz the pork belly with apple cider vinegar every 30 minutes to keep it moist. Continue smoking until the internal temperature reaches 195°F, about 2 more hours.
5. Remove the pork belly from the grill and let it rest for 15 minutes before slicing. For extra crispy skin, place under a broiler for 2-3 minutes, watching closely to prevent burning.

Perfectly smoked pork belly boasts a melt-in-your-mouth texture with a smoky, slightly sweet flavor profile. Serve sliced over creamy polenta or in tacos with pickled onions for a bold contrast.

Big Green Egg Cornish Hens

Dive into the smoky, succulent world of Big Green Egg Cornish Hens, a dish that marries simplicity with gourmet flair. Perfect for a weekend feast, these hens are a testament to the magic of live-fire cooking.

Ingredients

• 2 Cornish hens, patted dry
• 2 tbsp clarified butter, melted
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper

Instructions

1. Preheat the Big Green Egg to 375°F, setting it up for indirect cooking with a convEGGtor.
2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the dry rub.
3. Generously apply the dry rub all over the Cornish hens, ensuring even coverage.
4. Brush the hens with melted clarified butter, coating them thoroughly for a golden finish.
5. Place the hens on the grill, breast side up, and close the lid. Cook for 45 minutes.
6. Check the internal temperature of the hens with a meat thermometer; they should reach 165°F in the thickest part of the thigh.
7. Remove the hens from the grill and let them rest for 10 minutes before serving to allow juices to redistribute.

Master the art of serving these hens by pairing them with a crisp, acidic slaw to cut through the richness. The skin crackles with each bite, revealing tender, flavorful meat infused with smoky undertones. Consider serving atop a bed of wild rice for a complete meal.

Grilled Oysters on the Big Green Egg

Unlock the smoky, briny essence of the sea with grilled oysters, a dish that marries simplicity with sophistication.

Ingredients

• 12 fresh oysters, scrubbed
• 1/2 cup clarified butter
• 2 tbsp finely chopped garlic
• 1/4 cup finely chopped parsley
• 1 lemon, cut into wedges
• 1/2 tsp smoked paprika
• Sea salt, to finish

Instructions

1. Preheat the Big Green Egg to 400°F, setting it up for direct grilling.
2. While the grill heats, shuck the oysters, preserving the liquor in the half-shell. Tip: Use a thick towel to protect your hand while shucking.
3. In a small saucepan, melt the clarified butter over low heat. Stir in the garlic and smoked paprika, cooking until fragrant, about 1 minute.
4. Place the oysters on the grill, flat side up. Spoon the garlic butter mixture over each oyster.
5. Grill for 5-7 minutes, or until the edges of the oysters begin to curl. Tip: Avoid overcooking to maintain tenderness.
6. Remove from the grill. Immediately sprinkle with chopped parsley and a pinch of sea salt.
7. Serve with lemon wedges on the side. Tip: The acidity of the lemon brightens the dish, balancing the richness of the butter.

Melt-in-your-mouth oysters boast a perfect char, with the garlic butter adding depth. For a festive twist, arrange on a bed of rock salt to keep them steady and stylish.

Big Green Egg Chocolate Cake

Looking for a show-stopping dessert? This Big Green Egg Chocolate Cake combines rich flavors with the unique smokiness of charcoal cooking.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup clarified butter, melted
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions

1. Preheat the Big Green Egg to 350°F, using indirect heat with a plate setter.
2. In a large mixing bowl, whisk together sifted flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
3. Add the lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually pour in the boiling water, stirring continuously, until the batter is smooth. Tip: The batter will be thin; this is normal.
5. Pour the batter into a greased 9-inch round cake pan. Tap the pan gently on the counter to remove any air bubbles.
6. Place the cake pan on the Big Green Egg and close the lid. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
7. Remove the cake from the Big Green Egg and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Tip: For best results, let the cake cool completely before slicing.

Rich and moist, this chocolate cake boasts a deep cocoa flavor with a hint of smokiness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible contrast.

Conclusion

Whether you’re a seasoned Big Green Egg enthusiast or just starting out, this roundup of 18 delicious recipes offers something for every occasion. From smoky meats to vibrant veggies, each dish promises to elevate your cooking game. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy grilling!

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