Recipes

  • Grape and Hatch Chile Marinated Tri Tip

    Hatch chiles and grapes give this Tri Tip a unique and delicious taste. Recipe courtesy of Chef Tim Fraker from Melissa’s.

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  • Hatch Chiles Pizza

    Pizza piled high with sausage, pepperoni and hatch chiles. Recipe courtesy of Chef Tim Fraker from Melissa’s.

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  • New Mexico Hatch Chile Casserole with Chef Ida’s Roasted Tomatillo Salsa

    A breakfast casserole that combines eggs, Hatch Chiles, and tomatillo salsa that is true to New Mexico. Recipe courtesy of Chef Tim Fraker from Melissa’s.

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  • Apple Pancake

    Apple pancake can be served with maple syrup or crème fraîche, but this recipe is so yummy that all it really needs is a dusting of confectioners’ sugar, a knife and a fork! This can be served as a sweet accompaniment to a savory breakfast, or as a dessert with your favorite ice cream or caramel sauce.

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  • Caribbean Stuffed Peppers

    A delicious blend of seasoning, Big Green Egg Habanero Hot Sauce and spices is added directly to the ground meat, and the highly spiced meat is used to stuff bell peppers.

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  • Bacon Wrapped Jalapeño Stuffed Chicken Thighs

    Chicken Thighs wrapped around cream cheese stuffed jalapeños and then wrapped with bacon.

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  • Reverse Sear Tri Tip with Chimichurri

    Perfectly cooked Tri Tip topped with Chimichurri sauce.

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  • New Mexico Hatch Chile Dogs

    A classic hotdog with a spicy kick from New Mexico Hatch Chiles. Recipe courtesy of Chef Tim Fraker from Melissa’s.

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  • Stuffed Pork Chops with Poblano Cream Sauce

    Poblano peppers, used in the sauce for these pork chops, are a mild chile pepper that originates in Mexico. These peppers impart subtle heat rather than make a bold statement. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops.

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  • Smoked Beef Birria

    Recipe Courtesy of Claudette Zepeda-Wilkins This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.

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  • Cast Iron Deep Dish Pizza

    By Chef Levon Wallace from Broad Varieties “Utilize your cast iron skillet! I’m obsessed with many things…pizza, cast iron cookware, and the Big Green Egg being a few of them. With its crispy, cheesy, charred crust and a tender pillow-like interior, it’s hard to not want to make this pizza every weekend (cheat meal, am I right?)” – Chef Levon Wallace

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  • Prosciutto-Wrapped Haricots Verts

    Haricots verts are smaller and thinner than most American green beans, and they also tend to be a little more tender. These delicate beans can be served at an elegant dinner, either as an appetizer or as a side. If you can’t find haricots verts, American-size green beans are an acceptable substitute.

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  • Barbecue Turkey Pizza

    Need ideas on what to do with your left over turkey? This pizza recipe is perfect for transforming it to something unique and delicious!

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  • Turkey Shepherd’s Pie

    A traditional dish with a Thanksgiving twist. Use your leftovers to create an easy and tasty meal that the whole family will enjoy!

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  • Turkey Potato Skins

    A new take on potato skins! Stuffed with turkey and drizzled with BBQ sauce and a traditional dollop of sour cream.

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