20 Smoky Big Green Egg Recipes for Grilling Enthusiasts

Zesty, smoky, and absolutely irresistible—if you’re a Big Green Egg enthusiast, you know that magical flavor only comes from this iconic grill. Whether you’re craving quick weeknight dinners, seasonal favorites, or hearty comfort food, we’ve gathered 20 mouthwatering recipes that will elevate your grilling game. Get ready to fire up your Egg and discover new favorites that will have everyone asking for seconds!

Pork Belly Burnt Ends

Smoky, sweet, and impossibly tender, pork belly burnt ends transform humble cubes into barbecue perfection. These little flavor bombs deliver a crispy exterior with melt-in-your-mouth fat. They’re surprisingly simple to make with just a few key ingredients.

Ingredients

For the pork belly:

• 3 pounds pork belly, skin removed, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/4 cup pork rub

For the sauce and glaze:

• 1/2 cup barbecue sauce
• 1/4 cup honey
• 4 tablespoons unsalted butter, cubed
• 1/4 cup brown sugar

Instructions

1. Preheat your smoker or oven to 250°F.
2. Coat 3 pounds of pork belly cubes evenly with 2 tablespoons of olive oil.
3. Sprinkle 1/4 cup of pork rub over all sides of the pork belly cubes.
4. Place the seasoned pork belly cubes directly on the smoker grate or a baking sheet.
5. Smoke the pork belly for 3 hours at 250°F until the surface is dark and firm.
6. Transfer the smoked pork belly cubes to an aluminum pan.
7. Pour 1/2 cup of barbecue sauce and 1/4 cup of honey over the pork belly.
8. Scatter 4 tablespoons of cubed unsalted butter and 1/4 cup of brown sugar over the pork belly.
9. Cover the pan tightly with aluminum foil.
10. Return the covered pan to the smoker or oven for 1.5 hours at 250°F.
11. Remove the foil and continue cooking for 30 minutes to thicken the sauce.
12. Serve the pork belly burnt ends immediately from the pan.

Outrageously tender with a sticky-sweet glaze, these burnt ends feature a perfect contrast between crispy edges and gelatinous fat. The caramelized sauce clings to each cube, creating an addictive sweet-smoky balance. Serve them over creamy grits or stuffed into slider buns for an unforgettable meal.

Reverse Seared Ribeye Steak

Reverse searing transforms tough ribeye into butter-tender perfection. This method guarantees even cooking from edge to edge. You’ll achieve restaurant-quality results with basic kitchen tools.

Ingredients

• For the steak:
  • 1 (1.5-inch thick) ribeye steak
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tbsp vegetable oil
• For finishing:
  • 3 tbsp unsalted butter
  • 2 garlic cloves, crushed
  • 2 fresh thyme sprigs

Instructions

1. Preheat your oven to 275°F.
2. Pat the ribeye steak completely dry with paper towels.
3. Season both sides of the steak evenly with kosher salt and black pepper.
4. Place the seasoned steak on a wire rack set over a baking sheet.
5. Insert an oven-safe meat thermometer into the thickest part of the steak.
6. Bake the steak until the internal temperature reaches 115°F, about 30-45 minutes.
7. Remove the steak from the oven and let it rest for 10 minutes.
8. Heat vegetable oil in a cast-iron skillet over high heat until smoking.
9. Sear the steak for 60 seconds per side until a dark brown crust forms.
10. Reduce the heat to medium and add unsalted butter to the skillet.
11. Add crushed garlic cloves and fresh thyme sprigs to the melted butter.
12. Tilt the skillet and baste the steak continuously with the butter mixture for 90 seconds.
13. Transfer the steak to a cutting board and let it rest for 5 minutes.
14. Slice the steak against the grain into ½-inch thick pieces.

Final result delivers a crisp, salty crust giving way to rosy medium-rare interior. The garlic-thyme butter adds aromatic richness that complements the beef’s natural flavor. Serve sliced over creamy polenta or alongside roasted mushrooms for a complete meal.

Spatchcocked Turkey with Herb Butter

Bypass the uneven cooking of whole birds with this spatchcock method. Flattening the turkey ensures crispy skin and juicy meat throughout. Herb butter rubbed under the skin infuses every bite with flavor.

Ingredients

For the Herb Butter:

• 1 cup unsalted butter, softened
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 garlic cloves, minced
• 1 tbsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

For the Turkey:

• 1 (12-14 lb) whole turkey, neck and giblets removed
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Preheat your oven to 425°F.
2. Place the turkey breast-side down on a cutting board.
3. Use kitchen shears to cut along both sides of the backbone and remove it completely.
4. Flip the turkey over and press firmly on the breastbone to flatten it.
5. Pat the turkey skin completely dry with paper towels. Tip: Dry skin ensures maximum crispiness.
6. Combine softened butter, parsley, rosemary, thyme, minced garlic, lemon zest, 1 tsp salt, and black pepper in a bowl.
7. Gently loosen the turkey skin from the breast and thighs with your fingers.
8. Spread 3/4 of the herb butter evenly under the loosened skin.
9. Rub the remaining herb butter over the outside of the turkey.
10. Drizzle olive oil over the turkey and sprinkle with 1 tsp salt.
11. Place the turkey on a wire rack set inside a rimmed baking sheet.
12. Roast at 425°F for 30 minutes to brown the skin. Tip: Starting with high heat creates a golden crust.
13. Reduce oven temperature to 350°F.
14. Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F, about 1.5-2 hours.
15. Remove the turkey from the oven and let it rest for 20 minutes before carving. Tip: Resting allows juices to redistribute throughout the meat.

Expect incredibly crispy, golden-brown skin that shatters with each bite. The herb butter creates moist, flavorful meat from the surface to the bone. Serve slices over mashed potatoes to catch the savory pan juices, or shred leftovers for next-day sandwiches.

Smoked Mac and Cheese

Unbelievably creamy and packed with smoky flavor, this smoked mac and cheese transforms a classic comfort food. Using real wood smoke adds incredible depth that you can’t achieve in a conventional oven. The combination of sharp cheddar and smoked gouda creates the perfect cheesy balance.

Ingredients

For the pasta:

• 1 pound elbow macaroni
• 1 tablespoon kosher salt
• 4 quarts water

For the cheese sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 8 ounces sharp cheddar cheese, shredded
• 6 ounces smoked gouda cheese, shredded
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

For the topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Cook 1 pound elbow macaroni for 7 minutes until al dente.
4. Drain the pasta immediately and set aside.
5. Preheat your smoker to 225°F using hickory or apple wood chips.
6. Melt 4 tablespoons unsalted butter in a large saucepan over medium heat.
7. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until golden brown.
8. Slowly pour in 3 cups whole milk while whisking constantly to prevent lumps.
9. Cook the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
10. Remove the saucepan from heat and stir in 8 ounces shredded sharp cheddar and 6 ounces shredded smoked gouda until fully melted.
11. Add 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper to the cheese sauce.
12. Combine the cooked macaroni with the cheese sauce in a large mixing bowl.
13. Transfer the mac and cheese mixture to a 9×13 inch baking dish.
14. Mix 1 cup panko breadcrumbs with 2 tablespoons melted butter in a small bowl.
15. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
16. Place the baking dish in the preheated smoker at 225°F.
17. Smoke for 90 minutes until the top is golden brown and the edges are bubbly.

Keep this smoked mac and cheese wonderfully creamy with a subtle smokiness that permeates every bite. The panko topping provides a satisfying crunch against the velvety cheese sauce. Serve it alongside grilled meats or as the star of your next backyard barbecue for maximum impact.

BBQ Pulled Pork Shoulder

A perfectly cooked BBQ pulled pork shoulder delivers tender, smoky meat with minimal effort. This recipe uses a simple rub and low-temperature smoking for maximum flavor. Follow these precise steps for fall-apart pork every time.

Ingredients

For the rub

– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper

For cooking

– 1 (5-7 lb) pork shoulder
– 2 cups apple cider vinegar
– 1/2 cup apple juice

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Combine all rub ingredients in a small bowl.
3. Rub the mixture evenly over the entire surface of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 1 hour.
5. Preheat your smoker to 225°F using hickory or apple wood chips.
6. Place the pork shoulder fat-side up in the smoker.
7. Smoke for 6 hours, maintaining temperature at 225°F.
8. Spritz the pork with apple cider vinegar every hour to keep it moist.
9. Wrap the pork tightly in aluminum foil after 6 hours.
10. Continue cooking until the internal temperature reaches 203°F, about 2-3 more hours.
11. Remove from smoker and let rest in foil for 1 hour.
12. Unwrap and shred the pork using two forks.
13. Mix in 1/2 cup of the accumulated juices from the foil.
14. Serve immediately or refrigerate for up to 5 days. The pork develops a beautiful bark during smoking that adds texture to the tender interior. Try it piled high on brioche buns with coleslaw, or use it for loaded nachos and breakfast hash.

Grilled Cedar Plank Salmon

Grilled cedar plank salmon delivers smoky, tender results with minimal effort. Get ready for perfectly cooked fish every time. This method locks in moisture while infusing subtle wood flavor.

Ingredients

For the salmon:

• 1 cedar plank (15×7 inches), soaked
• 1.5 lbs salmon fillet with skin
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the glaze:

• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves garlic, minced

Instructions

1. Soak cedar plank in water for at least 1 hour before grilling.
2. Preheat gas or charcoal grill to medium heat (375°F).
3. Pat salmon fillet completely dry with paper towels.
4. Brush both sides of salmon with 2 tbsp olive oil.
5. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper evenly over salmon.
6. Place soaked cedar plank directly on grill grates.
7. Close grill lid and heat plank for 3 minutes until lightly smoking.
8. Flip plank over using tongs.
9. Place salmon skin-side down on heated plank.
10. Close grill lid and cook for 12 minutes.
11. Whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and 2 minced garlic cloves in small bowl.
12. Brush glaze mixture evenly over salmon surface.
13. Close grill lid and cook additional 5-8 minutes until salmon flakes easily with fork and reaches 145°F internal temperature.
14. Remove plank from grill using heatproof gloves.
15. Let salmon rest on plank for 3 minutes before serving.

You’ll notice the flesh stays remarkably moist while the edges develop a caramelized crust from the maple glaze. Serve it straight from the plank for dramatic presentation, or flake over grain bowls with roasted vegetables.

Smoked Beef Short Ribs

Looking for a showstopping barbecue dish that requires patience but delivers incredible flavor? Smoked beef short ribs transform tough cuts into tender, juicy perfection through low-and-slow cooking. Let’s get right to it.

Ingredients

For the rub:
– 1/4 cup coarse kosher salt
– 1/4 cup coarse black pepper
– 2 tbsp garlic powder

For smoking:
– 4 lbs beef short ribs, plate cut
– 2 cups hickory wood chunks

For the wrap:
– 1/2 cup beef broth
– 1/4 cup unsalted butter

For the sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp chili powder

Instructions

1. Combine 1/4 cup kosher salt, 1/4 cup black pepper, and 2 tbsp garlic powder in a small bowl.
2. Pat 4 lbs beef short ribs completely dry with paper towels.
3. Apply the rub mixture evenly to all surfaces of the short ribs.
4. Let the seasoned ribs rest at room temperature for 1 hour.
5. Preheat your smoker to 225°F using indirect heat.
6. Add 2 cups hickory wood chunks to the smoker box or coals.
7. Place the short ribs directly on the smoker grate, bone-side down.
8. Smoke the ribs for 3 hours without opening the smoker lid.
9. Check the internal temperature of the ribs with a meat thermometer.
10. Continue smoking until the ribs reach 165°F internally.
11. Combine 1/2 cup beef broth and 1/4 cup unsalted butter in a small saucepan.
12. Heat the broth mixture until the butter melts completely.
13. Transfer the ribs to a large aluminum foil pan.
14. Pour the warm broth mixture over the ribs in the pan.
15. Wrap the pan tightly with heavy-duty aluminum foil.
16. Return the wrapped ribs to the smoker at 225°F.
17. Continue cooking until the ribs reach 203°F internally.
18. Combine 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 1 tsp chili powder in a saucepan.
19. Simmer the sauce mixture for 10 minutes over medium heat, stirring frequently.
20. Remove the ribs from the smoker and carefully unwrap the foil.
21. Brush the ribs generously with the prepared sauce.
22. Return the sauced ribs to the smoker for 15 minutes to set the glaze.
23. Remove the ribs from the smoker and let rest for 30 minutes before serving.

These ribs develop a beautiful bark while staying incredibly moist inside. The rendered fat creates a buttery texture that melts in your mouth. Try serving them alongside creamy coleslaw and cornbread for a complete barbecue experience.

Pizza with Wood-Fired Crust

Haven’t we all dreamed of that perfect pizza with that signature charred, chewy crust? This wood-fired style delivers that authentic texture without needing a professional oven. Let’s get straight to making it happen.

Ingredients

For the crust:
– 3 ½ cups bread flour
– 1 ½ cups warm water (110°F)
– 2 tsp instant yeast
– 2 tsp salt
– 1 tbsp olive oil

For the sauce:
– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp salt

For assembly:
– 8 oz low-moisture mozzarella, shredded
– ¼ cup grated Parmesan
– 10-12 fresh basil leaves

Instructions

1. Combine 3 ½ cups bread flour, 2 tsp instant yeast, and 2 tsp salt in a large mixing bowl.
2. Pour in 1 ½ cups warm water (110°F) and 1 tbsp olive oil.
3. Mix until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into two equal portions.
7. Roll each portion into a 12-inch circle on a floured surface.
8. Preheat your oven to 500°F with a pizza stone or baking steel inside for at least 45 minutes.
9. Combine 28 oz crushed tomatoes, 2 minced garlic cloves, 1 tsp oregano, and ½ tsp salt in a bowl for the sauce.
10. Spread half of the sauce evenly over one dough round, leaving a 1-inch border.
11. Sprinkle half of the 8 oz shredded mozzarella over the sauce.
12. Slide the pizza onto the preheated stone and bake for 8-10 minutes until crust is golden and cheese is bubbly.
13. Remove from oven and immediately top with 5-6 fresh basil leaves and 2 tbsp grated Parmesan.
14. Repeat steps 10-13 with the second dough portion and remaining ingredients.

Unbelievably, that crisp, blistered crust gives way to a tender, airy interior that’s perfect for soaking up the bright tomato sauce. The high heat creates those signature leopard spots while keeping the fresh basil vibrant. Try serving it with a drizzle of chili oil or alongside a simple arugula salad for contrast.

Smoked Pork Tenderloin with Apple Glaze

Very few dishes balance smoky richness with sweet brightness like this one. Perfect for weeknight dinners yet impressive enough for guests, it delivers restaurant-quality results with minimal effort. The apple glaze caramelizes beautifully against the tender pork.

Ingredients

– For the rub:
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– For the glaze:
– 1 cup apple juice
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Dijon mustard
– For cooking:
– 1.5 lb pork tenderloin
– 2 tbsp olive oil

Instructions

1. Preheat smoker or grill to 225°F using fruitwood chips like apple or cherry.
2. Pat the 1.5 lb pork tenderloin completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over all surfaces of the pork.
4. Combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl.
5. Sprinkle the spice mixture evenly over the pork, pressing gently to adhere.
6. Place the seasoned pork directly on the smoker grate.
7. Smoke for 60-90 minutes until internal temperature reaches 140°F, checking with an instant-read thermometer.
8. While pork smokes, combine 1 cup apple juice, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, and 1 tbsp Dijon mustard in a saucepan.
9. Simmer the glaze mixture over medium heat for 15-20 minutes until reduced by half and syrupy.
10. Brush the reduced glaze generously over the pork during the last 10 minutes of smoking.
11. Remove pork from smoker when internal temperature reaches 145°F.
12. Let the glazed pork rest on a cutting board for 10 minutes before slicing.

Each slice reveals a perfect pink smoke ring against the caramelized crust. The tender texture contrasts wonderfully with the sticky-sweet apple glaze that balances the smoky spices. Serve over creamy polenta or slice thin for sandwiches with sharp arugula.

Beer Can Chicken with Spicy Rub

You’ve probably seen beer can chicken at backyard barbecues, but this spicy rub version takes it to another level. Your chicken will be juicy inside with a perfectly crisp skin outside. Yes, it’s as impressive as it looks.

Ingredients

For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cayenne pepper
– 1 tsp salt
– 1 tsp black pepper

For the chicken:
– 1 whole chicken (4-5 lbs)
– 1 can (12 oz) beer
– 2 tbsp olive oil

Instructions

1. Preheat your grill to 350°F, setting up for indirect heat.
2. Pat the chicken completely dry with paper towels inside and out.
3. Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
4. Rub olive oil evenly over the entire surface of the chicken.
5. Apply the spice rub mixture generously to all sides of the chicken, including under the skin.
6. Open the beer can and drink or discard half of the beer.
7. Place the half-full beer can on a flat surface and lower the chicken cavity onto it, so the chicken stands upright.
8. Carefully transfer the chicken-on-can to the grill over indirect heat.
9. Close the grill lid and cook for 75-90 minutes at 350°F.
10. Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh.
11. Remove from grill when the thermometer reads 165°F.
12. Let the chicken rest for 10 minutes before carefully removing it from the beer can.
13. Carve the chicken and serve immediately.

A perfectly cooked beer can chicken yields incredibly moist meat with a spicy, caramelized crust. The skin should be crackling crisp while the interior remains juicy and tender. Try serving it with the pan drippings mixed with a little extra beer for an incredible dipping sauce.

Smoked Lamb Chops with Mint Chimichurri

Unbelievably tender lamb chops meet vibrant mint chimichurri in this smoky masterpiece. Using a smoker transforms these chops into something extraordinary. This recipe delivers restaurant-quality results with straightforward techniques.

Ingredients

For the Lamb Chops:

• 8 lamb chops, 1-inch thick
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Mint Chimichurri:

• 1 cup fresh mint leaves
• 1/2 cup fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat your smoker to 225°F using fruitwood like apple or cherry.
2. Pat the lamb chops completely dry with paper towels to ensure proper smoke adhesion.
3. Brush the lamb chops with 2 tbsp olive oil on all surfaces.
4. Combine 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder in a small bowl.
5. Rub the seasoning mixture evenly over all sides of the lamb chops.
6. Place the lamb chops directly on the smoker grate, spacing them 1 inch apart.
7. Smoke the lamb chops for 45-60 minutes until they reach an internal temperature of 125°F for medium-rare.
8. While smoking, combine 1 cup mint leaves, 1/2 cup parsley, 2 cloves garlic, 1/4 tsp red pepper flakes, and 1/2 tsp salt in a food processor.
9. Pulse the herb mixture 5-6 times until roughly chopped but not pureed.
10. Add 1/4 cup olive oil and 2 tbsp red wine vinegar to the food processor.
11. Pulse 2-3 times just to combine, maintaining a chunky texture for the chimichurri.
12. Transfer the chimichurri to a small bowl and let it rest at room temperature while the lamb finishes smoking.
13. Remove the lamb chops from the smoker when they reach 125°F internal temperature.
14. Preheat a cast iron skillet over high heat for 2 minutes until smoking hot.
15. Sear the lamb chops for 60 seconds per side to develop a crisp crust.
16. Transfer the lamb chops to a cutting board and let them rest for 5 minutes before serving.

Zesty mint chimichurri cuts through the rich, smoky lamb with bright acidity. The chops develop a beautiful crust from searing while remaining juicy and pink inside. Serve them over creamy polenta or with grilled vegetables to complete the meal.

Texas-Style Beef Ribs

Kick off your smoker for these Texas-style beef ribs that deliver massive flavor with minimal fuss. Keep the seasoning simple to let the beef shine through. Low and slow smoking creates that perfect bark we all crave.

Ingredients

For the rub:
– 1/4 cup coarse kosher salt
– 1/4 cup coarse black pepper
– 2 tbsp garlic powder

For smoking:
– 4 lbs beef plate ribs
– 2 cups oak wood chunks

Instructions

1. Trim any thick fat caps from the beef ribs, leaving about 1/4 inch for flavor.
2. Combine kosher salt, black pepper, and garlic powder in a small bowl.
3. Apply the rub generously to all sides of the ribs, pressing it into the meat.
4. Let the seasoned ribs rest at room temperature for 1 hour to help the rub adhere.
5. Preheat your smoker to 250°F using oak wood for authentic Texas flavor.
6. Place the ribs bone-side down on the smoker grate, ensuring even spacing.
7. Smoke the ribs for 3 hours without opening the smoker lid to maintain temperature.
8. Check the internal temperature with a meat thermometer—aim for 165°F for the bark to set.
9. Wrap the ribs tightly in butcher paper to preserve moisture while continuing to cook.
10. Return the wrapped ribs to the smoker and cook for another 2 hours.
11. Verify the internal temperature reaches 203°F for perfect tenderness.
12. Remove the ribs from the smoker and let them rest wrapped for 30 minutes.
13. Unwrap the ribs and slice between the bones to serve.

Juicy and tender with a satisfying crust, these ribs feature a bold pepper-forward flavor that defines true Texas barbecue. The meat pulls cleanly from the bone while maintaining incredible moisture. Serve them alongside pickled onions and white bread for an authentic Central Texas experience that highlights the beef’s natural richness.

Smoked Whole Duck with Orange Glaze

Fragrant smoked duck with citrus glaze makes an impressive centerpiece. This recipe yields tender, smoky meat with a sweet-tart finish. Follow these precise steps for restaurant-quality results at home.

Ingredients

For the duck:

• 1 whole duck (5-6 lbs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 cups applewood smoking chips

For the glaze:

• 1 cup fresh orange juice
• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tsp grated ginger

Instructions

1. Pat the duck completely dry with paper towels.
2. Rub the entire surface with 2 tbsp kosher salt and 1 tbsp black pepper.
3. Refrigerate the duck uncovered for 8 hours to dry the skin.
4. Soak 2 cups applewood chips in water for 30 minutes.
5. Preheat your smoker to 225°F using indirect heat.
6. Place the duck breast-side up on the smoker rack.
7. Drain the wood chips and add to the smoker.
8. Smoke the duck for 3 hours at 225°F.
9. Combine 1 cup orange juice, 1/2 cup honey, 2 tbsp soy sauce, and 1 tsp grated ginger in a saucepan.
10. Simmer the glaze over medium heat for 15 minutes until thickened.
11. Brush the duck with the orange glaze every 30 minutes for the final hour of cooking.
12. Check the internal temperature reaches 165°F in the thickest part of the thigh.
13. Remove the duck from the smoker and let rest for 20 minutes before carving.

Keep the smoker temperature steady for even cooking. Letting the duck rest ensures juicy meat. The glaze adds a shiny finish and balanced sweetness. Knife through the crisp skin to reveal moist, smoky meat beneath. The orange glaze caramelizes beautifully against the rich duck flavor. Serve sliced over wild rice or shred for tacos with pickled onions.

Grilled Peach and Prosciutto Flatbread

Nothing beats the sweet-savory combo of grilled peaches and salty prosciutto on crispy flatbread. Now you can make this restaurant favorite at home with minimal effort. Perfect for summer entertaining or a quick weeknight treat.

Ingredients

• For the flatbread:
  • 2 pre-made flatbread crusts (10-inch diameter)
  • 1 tbsp olive oil
• For the toppings:
  • 2 ripe peaches, pitted and sliced into ½-inch wedges
  • 4 oz thinly sliced prosciutto
  • 8 oz fresh mozzarella cheese, torn into small pieces
  • ¼ cup balsamic glaze
  • ¼ cup fresh basil leaves, torn
  • ½ tsp flaky sea salt
  • ¼ tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (400°F) or oven to 425°F.
2. Brush both sides of each flatbread crust with 1 tablespoon olive oil.
3. Grill flatbreads for 2 minutes per side until lightly charred and crisp.
4. Place peach wedges directly on the hot grill grates for 2 minutes per side until caramelized.
5. Arrange torn mozzarella evenly over the grilled flatbreads.
6. Layer grilled peach slices and prosciutto over the cheese.
7. Bake flatbreads at 425°F for 8-10 minutes until cheese is melted and bubbly.
8. Remove from oven and immediately drizzle with ¼ cup balsamic glaze.
9. Sprinkle with ½ teaspoon flaky sea salt and ¼ teaspoon black pepper.
10. Scatter torn basil leaves over the top before serving.

Remarkably crisp flatbread provides the perfect base for melty mozzarella and smoky grilled peaches. The salty prosciutto balances the sweet balsamic glaze beautifully. Try serving it sliced into squares for easy appetizers or cut into wedges for a main course alongside a simple arugula salad.

Smoked Gouda Stuffed Burgers

Venture beyond basic burgers with these smoky, cheese-stuffed patties that deliver a molten surprise in every bite. They transform ordinary ground beef into an extraordinary meal with minimal extra effort. Perfect for backyard grilling or indoor cooking when cravings strike.

Ingredients

For the burgers:
– 1.5 lbs 80/20 ground beef
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 4 oz smoked Gouda cheese, cut into 4 cubes

For cooking:
– 1 tbsp vegetable oil
– 4 hamburger buns

Instructions

1. Combine 1.5 lbs ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder in a large bowl.
2. Divide the meat mixture into 8 equal portions, about 3 ounces each.
3. Shape each portion into a thin, 4-inch diameter patty using your hands.
4. Place one cube of smoked Gouda in the center of 4 patties.
5. Top each cheese-filled patty with a remaining plain patty.
6. Pinch and seal the edges firmly to completely encase the cheese, creating 4 stuffed burgers.
7. Press a slight dimple in the center of each burger to prevent bulging during cooking.
8. Heat a grill or skillet to medium-high heat (400°F) and brush with 1 tbsp vegetable oil.
9. Cook burgers for 4-5 minutes until deeply browned and easily release from the surface.
10. Flip burgers carefully using a spatula and cook for another 4-5 minutes.
11. Check internal temperature reaches 160°F using an instant-read thermometer for food safety.
12. Remove burgers from heat and let rest for 3 minutes to allow juices to redistribute.
13. Lightly toast hamburger buns on the grill or in a toaster until golden brown.
14. Assemble burgers on toasted buns immediately.

Perfectly cooked, these burgers burst with melted smoked Gouda that contrasts beautifully with the seasoned beef crust. The cheese creates pockets of creamy richness throughout each bite. Serve them with crispy onion rings or pickled vegetables to cut through the richness.

Summary

Perfect for any grilling enthusiast, this collection of 20 smoky Big Green Egg recipes offers endless inspiration for your next cookout. We hope you fire up your grill and try these delicious dishes! Don’t forget to leave a comment with your favorite recipe and share this roundup with fellow grill masters on Pinterest. Happy grilling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.