Beginner-Friendly Big Green Egg Recipes and Accessories
Discover beginner-friendly Big Green Egg recipes and must-have accessories. From roast chicken to burgers, get tips and inspiration from Stones Boatyard Salcombe.
Congratulations - you’ve done it. You’ve finally turned the dream into reality. Welcome to the club, my friend. You’ll start spotting fellow Big Green Egg enthusiasts at barbecues, other “EGG-heads” swapping tips and bragging about their last cook. It’s smoky, tasty, slightly obsessive, and always inclusive and you’re officially in.
So, where do you begin? Start simple with direct cooking, marinate chicken thighs, throw them on the grid, and watch the magic happen. It’s almost impossible to mess up, and the results are reliably delicious.
Once you’ve got your confidence, try these beginner-friendly Big Green Egg recipes. They teach different techniques, direct, indirect, slow, dirty cooking, while making it look like you’ve been at it for years.
1 | The Ultimate Roast Chicken
The first thing we cooked on our Big Green Egg and it set the tone for dozens of meals to come. Adapted from the Big Green Egg website.
Why it works for beginners:
- Forgiving and very simple
- Big reward: crispy skin, juicy meat, and vegetables bathed in delicious juices
What you’ll need:
- Big Green Egg Stainless Steel Vertical Chicken Roaster
- Large cast iron pan or skillet (e.g. Solidtekniks Bigga Skillet)
- Natural lumpwood charcoal
- Instant-read thermometer
EGG Set Up:
- Indirect with convEGGtor in legs-up position, stainless steel grill on top
- Target temp: 180 °C
- Cooking time: ~1 hour 10 minutes
Ingredients:
- 1 whole chicken
- 12 baby potatoes
- 150g carrots
- 4 shallots, sliced
- 2 beetroots, sliced
- Rapeseed oil
- Sea salt & ground black pepper
Method:
- Rub chicken with oil, salt, pepper, and optional herbs (thyme, garlic).
- Place the chicken upright on the roaster and surround it with potatoes.
- Cook for about 1 hour.
- Open the dome, tuck in the remaining vegetables, and cook 15 minutes more.
- Insert thermometer between thigh and cavity - target 75 °C.
- Remove, rest, and stir vegetables.
The result? A showstopping roast chicken that will impress guests every time.
2 | The Best Burgers (EGG Edition)
Sometimes, you just need a burger and on the EGG, why not make it the best ever? Inspired by Tom Kerridge’s beef burgers with roasted red pepper jam (BBQ).
Why it works:
- Minimal gear needed
- Teaches direct high-heat searing
- Very forgiving - medium-rare, medium, well done - your choice
What to use:
EGG Set Up:
- Direct cooking (no convEGGtor)
- Target temp: 200 °C
Ingredients (Makes 4):
- 600g minced chuck steak
- 100g beef suet
- 3 sprigs oregano, finely chopped
- Salt & pepper
- Roasted red pepper jam: 3 red peppers, 100g caster sugar, 90ml apple cider vinegar, 2 garlic cloves (finely chopped)
Method:
- Mix beef, suet, oregano, salt, and pepper; shape into four patties and chill.
- Roast peppers over coals, steam covered 10 minutes, peel, deseed, dice.
- Cook sugar, vinegar, and garlic in a pan on the EGG. Add peppers, thicken, and cool.
- Cook burgers on a searing grid for a few minutes per side.
- Warm brioche buns on the grid; top burgers with cheese if desired.
A smoky, juicy burger - often underrated, always a crowd-pleaser.
3 | Escalivada (Dirty-Cooked Vegetables)
Here’s where the EGG’s “dirty cooking” magic comes alive. Premium lumpwood charcoal allows you to throw food directly onto coals (carefully). No washing up, just incredible flavour. Adapted from Cooking on the Big Green Egg by James Whetlor.
EGG Set Up:
- Direct, no surfaces in place
- Target temp: 180–210 °C
Ingredients (Serves 4 sides):
- 3 red peppers
- 2 aubergines
- 5 ripe tomatoes
- 3 tbsp extra virgin olive oil (+ extra to serve)
- 3 garlic cloves, chopped
- A splash of red wine or sherry vinegar
- Salt & pepper
Method:
- Place peppers, aubergines, and tomatoes directly on coals; turn occasionally.
- Cook aubergines until fully collapsed.
- Peel, deseed, chop, and mix with olive oil, garlic, vinegar, salt, and pepper. Serve at room temperature.
Perfect as a side or light main - especially with crumbled feta.
4 | Coconut and Habanero Black Beans (Slow Cook on the EGG)
This shows the EGG’s slow-cooking magic, outdoor oven-style cooking. Use any cast-iron pan, or invest in the Big Green Egg Cast Iron Dutch Oven.
EGG Set Up:
- Indirect, convEGGtor in legs-up position, stainless steel grill
- Target temp: 140–170 °C
Ingredients (Serves 4–6):
- 3 tbsp coconut oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 habanero or milder chilli, chopped
- 2 tsp ground cumin
- 2 bay leaves
- 250g dried black beans, soaked overnight
- 200ml coconut milk
- Juice of ½ lime (+ extra)
- 100g fresh spinach, chopped
- Small bunch of coriander
- Salt & pepper
Method:
- Heat oil in a Dutch oven. Cook the onion, pepper, garlic, and chilli for 10 minutes. Add cumin and bay leaves.
- Add drained beans, cover with water, bring to the boil, skim froth. Transfer to EGG for 1½–2 hours until tender.
- Stir in coconut milk and lime juice; cook for 10 minutes.
- Add spinach and half the coriander; cook 2 minutes until wilted. Serve with the remaining coriander and lime.
Tips from Your Salcombe EGG Geeks
- Start with good fuel: Premium natural lumpwood charcoal burns cleanly.
- Don’t rush the heat-up: Let the EGG stabilise 10–15 minutes.
- Keep vents simple at first: Learn airflow basics before experimenting.
- Enjoy the ritual: Lighting the EGG, smelling smoke, adjusting vents - it’s all part of the fun.
- Clean lightly while warm: Scrape grates, minimal ash removal; don’t overdo it initially.
Ready to Light Your First EGG?
Visit our Big Green Egg Shop for everything from EGGs to roasters, Dutch ovens, searing grids, EGGspander kits, and more.
We’re here at Stones Boatyard Salcombe to help - whether it’s choosing your first EGG, picking accessories, or getting advice for your first cook. Yes, we talk EGG every day. Welcome to the club. Now let’s get that fire cracking.