As the crisp autumn air settles in, there’s no better time to fire up your Big Green Egg and embrace the rich, seasonal flavors that fall has to offer. From smoky meats to hearty vegetables, the Big Green Egg’s versatility makes it the perfect tool for creating delicious meals that highlight the best of fall’s ingredients. Whether you’re looking to grill, roast, smoke, or bake, these “50+ Fall Big Green Egg Recipes” are sure to inspire your next outdoor cooking adventure. From savory roasts to sweet desserts, this collection will help you make the most of the season’s bounty, turning your backyard into a culinary haven.
50+ Flavorful Fall Big Green Egg Recipes You’ll Love
With the changing leaves and cooler temperatures, fall is a wonderful time to explore new flavors and cooking techniques on your Big Green Egg.
These 50+ fall recipes offer something for everyone, whether you’re grilling up a hearty steak, smoking tender meats, or baking fall-inspired treats.
Each dish celebrates the warm, comforting flavors of the season, from smoky applewood turkey to rich pumpkin-based meals.
So gather your family and friends, light up the grill, and enjoy these cozy and satisfying Big Green Egg recipes that are perfect for autumn gatherings and meals around the fire.
Smoked Apple Cider Pork Loin
This Smoked Apple Cider Pork Loin is the perfect fall dish, combining the rich flavors of smoked meat with the sweet and tangy notes of apple cider. Cooking on the Big Green Egg enhances the smoky aroma, while the cider-based marinade ensures the pork remains juicy and tender. It’s an ideal centerpiece for your autumn gatherings or family dinners, offering a balance of seasonal flavors and BBQ techniques.
Ingredients:
- 4-5 lb pork loin
- 2 cups apple cider
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
- 1 cup applewood chips (soaked in water)
Instructions:
- Marinate the Pork Loin: In a large bowl, whisk together apple cider, apple cider vinegar, brown sugar, Dijon mustard, rosemary, thyme, cinnamon, salt, and pepper. Place the pork loin in a resealable plastic bag and pour the marinade over it. Seal and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Big Green Egg: Set up the Big Green Egg for indirect cooking and preheat it to 250°F. Add soaked applewood chips for extra smoke flavor.
- Smoke the Pork: Remove the pork loin from the marinade, pat it dry, and place it on the grill. Insert a meat thermometer and smoke for about 2.5-3 hours, or until the internal temperature reaches 145°F.
- Rest and Serve: Let the pork rest for 10 minutes before slicing. Serve with roasted vegetables or mashed potatoes.
This Smoked Apple Cider Pork Loin captures the essence of fall in every bite. The blend of apple cider, herbs, and smoke creates a unique dish that’s both hearty and flavorful. Whether you’re preparing this for a cozy family meal or a fall-themed BBQ, this recipe is sure to impress and satisfy.
Roasted Butternut Squash and Sage Pizza
Celebrate fall’s bounty with this Roasted Butternut Squash and Sage Pizza. Cooking pizza on the Big Green Egg creates an irresistible, wood-fired crust that pairs beautifully with the earthy sweetness of roasted butternut squash. The fragrant sage and a hint of balsamic glaze add layers of seasonal flavor, making this pizza a must-try for any autumnal gathering.
Ingredients:
- 1 lb pizza dough
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 1 small red onion, thinly sliced
- 10-12 fresh sage leaves
- 1 tbsp balsamic glaze
- Cornmeal (for dusting)
Instructions:
- Prepare the Big Green Egg: Set the Egg for direct cooking and preheat it to 475°F with the convEGGtor (or pizza stone) in place.
- Roast the Squash: Toss butternut squash with olive oil, salt, and pepper. Place it on a baking sheet and roast in the Egg for 25-30 minutes until tender and caramelized.
- Assemble the Pizza: Stretch the pizza dough into a round shape and dust with cornmeal. Layer mozzarella and Parmesan cheeses on the dough. Evenly distribute the roasted squash and red onion slices. Top with sage leaves.
- Cook the Pizza: Slide the pizza onto the preheated pizza stone and cook for 8-10 minutes, or until the crust is golden and crisp.
- Finish and Serve: Drizzle with balsamic glaze before serving. Slice and enjoy!
Roasting butternut squash and baking pizza on the Big Green Egg brings out the best of fall’s flavors. This pizza is both rustic and refined, offering the warmth of a wood-fired crust combined with the sweetness of the squash and the herbaceous notes of sage. It’s the perfect dish for a cool fall evening, adding a gourmet twist to your Big Green Egg repertoire.
Maple-Glazed Cedar Plank Salmon
This Maple-Glazed Cedar Plank Salmon is a delightful way to embrace fall flavors on the Big Green Egg. The natural sweetness of maple syrup combines beautifully with the smoky essence from the cedar plank, while the salmon remains tender and moist. This recipe is perfect for a quick, flavorful dinner that highlights the rich ingredients of the season.
Ingredients:
- 4 salmon fillets (6-8 oz each)
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp fresh thyme, chopped
- 1 cedar plank (soaked in water for 1-2 hours)
- Salt and pepper to taste
Instructions:
- Prepare the Big Green Egg: Preheat the Egg to 350°F for direct grilling, using the convEGGtor for indirect cooking.
- Make the Maple Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, smoked paprika, and thyme.
- Prepare the Salmon: Pat the salmon fillets dry and season both sides with salt and pepper. Place the cedar plank on the grill grate for 5 minutes to heat up.
- Grill the Salmon: Place the salmon fillets on the cedar plank and brush generously with the maple glaze. Close the grill and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the grill and serve with your favorite fall sides, such as roasted Brussels sprouts or wild rice.
This Maple-Glazed Cedar Plank Salmon delivers a satisfying blend of sweetness, smokiness, and freshness, embodying the essence of fall cooking. The maple glaze infuses the salmon with a subtle, caramelized flavor while the cedar plank imparts a wonderful smoky undertone. Simple yet elegant, this dish makes a perfect addition to any autumn meal, ensuring you get a restaurant-quality experience right from your Big Green Egg.
Spatchcocked Turkey with Herb Butter
Cooking a spatchcocked turkey on the Big Green Egg ensures that the bird cooks evenly and remains juicy while the skin gets perfectly crispy. This method, combined with a flavorful herb butter, results in a beautifully roasted turkey that’s ideal for fall gatherings or an outdoor Thanksgiving feast. The infusion of smoke and herbs elevates the dish, making it a crowd-pleaser every time.
Ingredients:
- 1 whole turkey (10-12 lbs)
- ½ cup unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1 cup applewood chips (soaked in water)
- Olive oil for basting
Instructions:
- Prepare the Turkey: Using kitchen shears, remove the backbone of the turkey. Flatten the turkey by pressing down on the breastbone until it cracks. Pat the bird dry with paper towels.
- Make the Herb Butter: In a small bowl, mix together the softened butter, rosemary, thyme, sage, garlic, lemon zest, and lemon juice. Season with salt and pepper.
- Season the Turkey: Rub the herb butter generously under the skin and over the entire turkey. Lightly coat with olive oil for extra crispiness.
- Prepare the Big Green Egg: Set up the Egg for indirect cooking and preheat to 350°F. Add soaked applewood chips for a smoky flavor.
- Cook the Turkey: Place the turkey on the grill, breast side up. Roast for 2.5-3 hours, or until the internal temperature in the thickest part of the breast reaches 165°F.
- Rest and Carve: Allow the turkey to rest for 15-20 minutes before carving.
Spatchcocking the turkey ensures faster and more even cooking, while the herb butter adds an incredible depth of flavor. The Big Green Egg gives the turkey a delightful smokiness that complements the freshness of the herbs. This recipe is perfect for those looking to impress their guests with a moist, flavorful turkey that embodies the best of fall cooking.
Pumpkin Spice Ribs
Pumpkin spice isn’t just for lattes—these Pumpkin Spice Ribs are the ultimate fall BBQ treat. The Big Green Egg gives the ribs that tender, fall-off-the-bone texture, while the pumpkin spice rub adds a warm, aromatic twist to classic smoked ribs. Perfect for game days or family gatherings, this recipe blends seasonal spices with BBQ tradition for a truly unique autumn dish.
Ingredients:
- 2 racks of baby back ribs
- ¼ cup brown sugar
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ½ cup apple cider vinegar
- ½ cup BBQ sauce
- 1 cup hickory wood chips (soaked in water)
Instructions:
- Prepare the Ribs: Remove the membrane from the back of the ribs. In a small bowl, mix together brown sugar, pumpkin spice blend, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix generously over both sides of the ribs.
- Prepare the Big Green Egg: Set the Egg for indirect cooking and preheat to 250°F. Add soaked hickory wood chips to the charcoal for extra flavor.
- Smoke the Ribs: Place the ribs on the grill, bone side down, and smoke for 2.5 hours. Spritz the ribs every 30 minutes with apple cider vinegar to keep them moist.
- Glaze the Ribs: After 2.5 hours, brush the ribs with BBQ sauce and continue cooking for an additional 30 minutes.
- Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing.
Pumpkin spice and BBQ might sound unusual, but these ribs prove that the combination is a match made in fall heaven. The smoky tenderness of the ribs paired with the warm, spicy flavors of pumpkin spice creates a dish that’s both comforting and exciting. Perfect for autumn BBQs, these ribs are sure to become a seasonal favorite.
Autumn Harvest Stuffed Acorn Squash
This Autumn Harvest Stuffed Acorn Squash is a delightful vegetarian option that highlights the bounty of fall. Roasted acorn squash halves are filled with a savory blend of wild rice, cranberries, pecans, and herbs, making it a nutritious and flavorful side or main dish. Cooking on the Big Green Egg adds a subtle smokiness that enhances the natural sweetness of the squash.
Ingredients:
- 2 acorn squashes, halved and seeded
- 1 cup wild rice, cooked
- ¼ cup dried cranberries
- ¼ cup pecans, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup vegetable broth
- Salt and pepper to taste
- 1 cup cherry wood chips (soaked in water)
Instructions:
- Prepare the Squash: Preheat the Big Green Egg to 375°F for indirect cooking. Brush the acorn squash halves with olive oil and season with salt and pepper. Place the squash cut side down on the grill and roast for 25-30 minutes, until tender.
- Make the Stuffing: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the cooked wild rice, cranberries, pecans, parsley, thyme, and vegetable broth. Stir well and season with salt and pepper.
- Stuff the Squash: Remove the squash from the grill. Flip them over and fill each half with the rice mixture. Return the stuffed squash to the grill and cook for an additional 15 minutes.
- Serve: Remove the squash from the grill and garnish with extra parsley or pecans if desired.
This Autumn Harvest Stuffed Acorn Squash is a perfect way to embrace the flavors of fall in a healthy and satisfying dish. The smoky acorn squash pairs wonderfully with the earthy wild rice and sweet cranberries, creating a beautiful harmony of textures and tastes. Whether you’re looking for a vegetarian main course or a unique side dish, this recipe offers a delicious way to enjoy the season’s best produce on the Big Green Egg.
Big Green Egg Smoked Beef Brisket
A perfectly smoked beef brisket is the ultimate fall comfort food. The Big Green Egg provides the ideal environment to slowly smoke the meat, allowing it to become tender and infused with deep smoky flavor. With a well-balanced spice rub and plenty of patience, this brisket recipe delivers melt-in-your-mouth goodness perfect for a cozy fall evening or weekend gathering.
Ingredients:
- 12-14 lb whole beef brisket
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 tbsp garlic powder
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 cup apple juice (for spritzing)
- 2 cups beef broth
- 1 cup hickory wood chips (soaked in water)
Instructions:
- Prepare the Brisket: Trim the brisket of excess fat, leaving about ¼ inch of fat on the top. In a small bowl, mix salt, pepper, garlic powder, paprika, cumin, onion powder, and chili powder. Rub the spice mixture generously all over the brisket.
- Prepare the Big Green Egg: Set the Egg for indirect cooking and preheat it to 225°F. Add the soaked hickory wood chips for smoky flavor.
- Smoke the Brisket: Place the brisket on the grill, fat side up, and close the lid. Smoke for 6-8 hours, spritzing with apple juice every hour to keep it moist.
- Wrap and Finish: After 6-8 hours, wrap the brisket tightly in butcher paper or aluminum foil. Pour beef broth into the wrap for added moisture. Continue cooking until the internal temperature reaches 203°F (about 2-3 more hours).
- Rest and Serve: Let the brisket rest for 1 hour before slicing. Serve with your favorite BBQ sides.
This smoked brisket is a true labor of love, but the result is worth every minute. The smoky, tender meat falls apart with every bite, making it the ultimate autumn comfort food. Whether you’re serving it for a family dinner or a larger gathering, this brisket is sure to be a hit, showcasing the power of the Big Green Egg to create BBQ perfection.
Cedar-Planked Pumpkin Ale Chicken
If you’re looking for a unique and seasonal twist on grilled chicken, this Cedar-Planked Pumpkin Ale Chicken is the perfect fall recipe. Cooking the chicken over a cedar plank gives it a smoky, woodsy flavor, while the pumpkin ale marinade adds a subtle sweetness and depth. This recipe is a great way to incorporate the flavors of fall into a simple yet elegant dish, ideal for weeknight meals or weekend BBQs.
Ingredients:
- 4 bone-in, skin-on chicken breasts
- 1 cup pumpkin ale
- ¼ cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp thyme
- Salt and pepper to taste
- 1 cedar plank (soaked in water for 1-2 hours)
Instructions:
- Marinate the Chicken: In a bowl, whisk together the pumpkin ale, olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic, smoked paprika, thyme, salt, and pepper. Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal and refrigerate for 4-6 hours.
- Prepare the Big Green Egg: Preheat the Egg to 350°F for indirect cooking. Heat the cedar plank on the grill for 5 minutes to infuse the wood with flavor.
- Grill the Chicken: Remove the chicken from the marinade and pat dry. Place the chicken on the cedar plank, skin side up, and grill for 35-45 minutes, or until the internal temperature reaches 165°F.
- Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Pair with roasted vegetables or a fall-inspired grain salad.
The cedar plank gives the chicken a distinctive smoky aroma, while the pumpkin ale marinade adds a perfect seasonal touch. This Cedar-Planked Pumpkin Ale Chicken is an excellent way to bring the flavors of fall into a simple yet flavorful dish. It’s ideal for those who want to enjoy a unique take on grilled chicken that’s both festive and delicious.
Smoked Butternut Squash Soup
Smoked Butternut Squash Soup is a cozy, flavorful way to celebrate fall using your Big Green Egg. The smoky notes from the grill enhance the natural sweetness of the squash, while a blend of garlic, thyme, and a hint of cream creates a velvety, rich texture. This soup is the perfect starter for any autumn meal or can be served as a comforting main course on a chilly evening.
Ingredients:
- 1 large butternut squash, halved and seeds removed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup applewood chips (soaked in water)
Instructions:
- Prepare the Squash: Rub the cut sides of the butternut squash with olive oil and season with salt and pepper. Set the Big Green Egg for indirect cooking and preheat to 350°F. Place the squash on the grill, cut side up, and smoke for 45-60 minutes, or until tender.
- Sauté the Onions and Garlic: In a large pot, heat a little olive oil and sauté the onion and garlic until soft and translucent. Add the thyme and cook for another minute.
- Blend the Soup: Scoop the smoked squash flesh into the pot with the onions and garlic. Add vegetable broth and bring to a simmer. Use an immersion blender to blend the soup until smooth.
- Add Cream and Serve: Stir in the heavy cream and season with salt and pepper. Let the soup simmer for an additional 10 minutes before serving.
This Smoked Butternut Squash Soup offers a unique twist on a fall classic. The smokiness from the Big Green Egg elevates the dish, adding depth and complexity to the naturally sweet squash. Rich, creamy, and comforting, this soup is perfect for warming up on a cool fall night and is sure to become a seasonal favorite.
Big Green Egg Maple-Glazed Pork Tenderloin
This Maple-Glazed Pork Tenderloin is a perfect fall recipe that marries the sweetness of maple syrup with the savory flavors of pork. The Big Green Egg enhances the dish with its smoky, charred finish, while the marinade of Dijon mustard, maple syrup, and garlic creates a rich glaze. This dish is simple to prepare and makes an excellent centerpiece for a fall family dinner or gathering.
Ingredients:
- 2 pork tenderloins (about 1 lb each)
- ½ cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup applewood chips (soaked in water)
Instructions:
- Prepare the Marinade: In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic, rosemary, salt, and pepper.
- Marinate the Pork: Place the pork tenderloins in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for maximum flavor.
- Prepare the Big Green Egg: Set up the Egg for indirect cooking and preheat it to 350°F. Add the soaked applewood chips for a sweet, smoky flavor.
- Grill the Pork: Remove the pork from the marinade and reserve the excess. Place the tenderloins on the grill and cook for 20-25 minutes, brushing with the remaining marinade halfway through. Cook until the internal temperature reaches 145°F.
- Rest and Serve: Allow the pork to rest for 5 minutes before slicing. Serve with roasted fall vegetables or a fresh green salad.
The combination of maple syrup and pork tenderloin is a classic fall pairing that’s taken to the next level with the smoky flavor from the Big Green Egg. This Maple-Glazed Pork Tenderloin is juicy, flavorful, and perfect for cozy fall dinners or even holiday meals. The marinade infuses sweetness, while the grill adds a smoky crust, making every bite a delight.
Big Green Egg Grilled Pumpkin Pizza
Pumpkin isn’t just for pies—it makes an excellent savory topping for pizza, especially when grilled on the Big Green Egg. This Grilled Pumpkin Pizza features caramelized pumpkin, goat cheese, and fresh herbs on a crispy, smoky crust. It’s a fun and seasonal twist on a classic dish, perfect for a fall dinner party or casual weekend meal.
Ingredients:
- 1 ball of pizza dough (store-bought or homemade)
- 1 cup pumpkin puree (or roasted pumpkin slices)
- ½ cup goat cheese, crumbled
- 1 tbsp olive oil
- 1 tsp fresh thyme
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- 1 tbsp balsamic glaze (optional)
- Cornmeal for dusting
Instructions:
- Prepare the Big Green Egg: Preheat the Egg to 500°F with a pizza stone for indirect cooking. Let the stone heat up for at least 10-15 minutes.
- Prepare the Dough: Roll out the pizza dough on a lightly floured surface, dusting with cornmeal to prevent sticking.
- Assemble the Pizza: Spread a thin layer of pumpkin puree (or roasted pumpkin slices) over the dough. Sprinkle with goat cheese, mozzarella, fresh thyme, garlic powder, salt, and pepper. Drizzle with olive oil.
- Grill the Pizza: Transfer the pizza to the hot stone and grill for 8-10 minutes, or until the crust is golden and crispy, and the cheese is melted.
- Serve: Drizzle with balsamic glaze if desired and slice. Serve immediately.
This Grilled Pumpkin Pizza is a delicious, savory way to incorporate fall flavors into a traditional favorite. The pumpkin, goat cheese, and thyme blend beautifully, while the Big Green Egg gives the crust a perfectly crispy texture and smoky flavor. This pizza is not only fun and unique but also a fantastic way to impress your guests with a seasonal twist on an Italian classic.
Big Green Egg Apple Cider Glazed Ribs
Ribs are always a crowd-pleaser, and this Apple Cider Glazed Ribs recipe takes them to a whole new level for fall. The Big Green Egg delivers tender, smoky ribs, while the apple cider glaze adds a delicious autumn-inspired sweetness. Perfect for a backyard BBQ or a fall gathering, these ribs are packed with flavor and are sure to be a hit.
Ingredients:
- 2 racks of baby back ribs
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 2 cups apple cider
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 cup hickory wood chips (soaked in water)
Instructions:
- Prepare the Ribs: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture generously over the ribs. Let them sit for 30 minutes.
- Prepare the Big Green Egg: Preheat the Egg to 250°F for indirect cooking. Add the soaked hickory wood chips to infuse the meat with smoky flavor.
- Smoke the Ribs: Place the ribs on the grill, bone side down, and smoke for 3-4 hours, spritzing with apple cider every hour to keep them moist.
- Make the Glaze: In a saucepan, combine apple cider, apple cider vinegar, brown sugar, Dijon mustard, and honey. Simmer until it thickens into a glaze (about 10-15 minutes).
- Glaze and Finish: During the last 30 minutes of cooking, brush the ribs with the apple cider glaze. Continue cooking until the internal temperature of the ribs reaches 195°F and the glaze is caramelized.
- Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
These Apple Cider Glazed Ribs are the perfect fall BBQ dish, combining the sweetness of apple cider with the savory, smoky ribs. The Big Green Egg ensures the ribs are perfectly tender, while the cider glaze adds a sticky, caramelized finish that’s irresistible. Whether you’re hosting a fall gathering or just craving something delicious, these ribs will be the highlight of your meal.
Big Green Egg Rosemary & Garlic Grilled Lamb Chops
These Rosemary & Garlic Grilled Lamb Chops are a savory and aromatic dish perfect for fall cooking. Infused with the earthy flavors of fresh rosemary, garlic, and olive oil, the lamb chops are grilled to perfection on the Big Green Egg, creating a smoky char and juicy interior. The simplicity of the marinade allows the lamb’s natural flavors to shine through, making this a wonderful meal for a cozy fall evening or a special occasion.
Ingredients:
- 8 lamb chops
- 4 cloves garlic, minced
- 3 sprigs fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Marinate the Lamb Chops: In a small bowl, mix together the garlic, rosemary, olive oil, lemon juice, salt, and pepper. Rub the marinade evenly over the lamb chops. Cover and refrigerate for at least 2 hours (or overnight for more flavor).
- Prepare the Big Green Egg: Preheat the Egg to 450°F for direct cooking.
- Grill the Lamb Chops: Place the lamb chops directly on the grill grate and sear for 4-5 minutes on each side, or until they reach an internal temperature of 135°F for medium-rare.
- Rest and Serve: Let the lamb chops rest for 5 minutes before serving with roasted vegetables or a fresh salad.
The combination of rosemary, garlic, and lamb is a classic pairing, and grilling on the Big Green Egg takes these lamb chops to the next level. The high heat gives the chops a beautiful sear while keeping the inside tender and juicy. This dish is perfect for a fall dinner, where the rich flavors of lamb are complemented by the smokiness of the grill.
Big Green Egg Smoked Butternut Squash Soup
This Smoked Butternut Squash Soup is a rich, creamy, and flavorful fall dish that takes full advantage of seasonal ingredients and the Big Green Egg’s unique smoky flavor. The squash is roasted and smoked on the grill, then blended with spices and cream to create a comforting and hearty soup. Perfect for chilly autumn nights, this soup can be served as a starter or a light meal with crusty bread.
Ingredients:
- 1 large butternut squash, halved and seeded
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions:
- Prepare the Squash: Rub the butternut squash halves with olive oil and season with salt and pepper.
- Set Up the Big Green Egg: Preheat the Egg to 375°F for indirect cooking. Place the squash directly on the grate, flesh side down, and roast for 45-60 minutes until tender.
- Prepare the Soup: In a large pot, sauté the onion and garlic in olive oil until soft. Scoop the roasted squash flesh into the pot and add the smoked paprika, vegetable broth, and salt and pepper. Simmer for 10 minutes.
- Blend and Finish: Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and heat through.
- Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Serve with crusty bread.
This Smoked Butternut Squash Soup is the perfect dish to warm you up on a crisp fall day. The smokiness from the Big Green Egg adds depth to the sweet and earthy flavors of the squash, while the cream brings a luscious texture. It’s a comforting and delicious soup that highlights the best of fall produce, and it’s sure to become a seasonal favorite.
Big Green Egg Applewood Smoked Turkey Breast
A whole turkey might be too much for some gatherings, but this Applewood Smoked Turkey Breast is an ideal alternative for a smaller fall meal. The turkey breast is brined in a flavorful mixture of apple cider and spices, then slow-smoked on the Big Green Egg with applewood chips for a moist and tender result. This is a wonderful option for Thanksgiving or any special fall occasion, delivering all the flavor of a smoked turkey without the hassle of cooking a whole bird.
Ingredients:
- 1 bone-in turkey breast (5-6 lbs)
- 4 cups apple cider
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tbsp black peppercorns
- 2 bay leaves
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 cup applewood chips (soaked in water)
Instructions:
- Brine the Turkey: In a large pot, combine apple cider, salt, brown sugar, peppercorns, bay leaves, thyme, and garlic powder. Add the turkey breast and enough cold water to fully submerge it. Cover and refrigerate for 8-12 hours.
- Set Up the Big Green Egg: Preheat the Egg to 275°F for indirect cooking. Add the soaked applewood chips for smoke.
- Smoke the Turkey: Remove the turkey breast from the brine and pat dry. Place the turkey on the grill and smoke for 2.5-3 hours, or until the internal temperature reaches 165°F.
- Rest and Serve: Allow the turkey breast to rest for 10-15 minutes before slicing. Serve with your favorite fall sides.
This Applewood Smoked Turkey Breast brings the rich, smoky flavors of traditional Thanksgiving turkey but with a simpler, quicker preparation. Brining the turkey in apple cider gives it a subtle sweetness, while the Big Green Egg ensures a moist, tender result with a delicious smoky finish. It’s a perfect dish for a fall feast, whether for Thanksgiving or a cozy weekend dinner.
Note: More recipes are coming soon!