50+ Delicious Thanksgiving Big Green Egg Recipes You’ll Love

Thanksgiving is a time for family, friends, and, of course, fantastic food. As you plan your holiday feast, consider embracing the incredible flavors and versatility of the Big Green Egg.

This iconic ceramic grill and smoker can elevate your Thanksgiving spread with deliciously smoked meats, flavorful sides, and indulgent desserts.

From the savory aroma of a perfectly roasted turkey to the sweetness of a spiced apple crisp, the Big Green Egg can help you create a memorable holiday meal that will delight your guests.

In this article, we’ll explore over 50 mouthwatering Thanksgiving recipes tailored for the Big Green Egg, ensuring your feast is as unique as it is delicious.

50+ Delicious Thanksgiving Big Green Egg Recipes You’ll Love

As you gather with loved ones to celebrate Thanksgiving, let the Big Green Egg be your secret weapon in the kitchen.

With its ability to grill, smoke, and bake, this versatile cooker allows you to experiment with traditional flavors while adding a unique twist to classic dishes.

From succulent roasts to vibrant sides and decadent desserts, the 50+ Thanksgiving Big Green Egg recipes in this article will inspire you to create a feast that’s sure to impress.

This holiday season, embrace the spirit of innovation in your cooking and make your Thanksgiving dinner a deliciously unforgettable experience.

Smoked Thanksgiving Turkey

Nothing says Thanksgiving like a perfectly smoked turkey. Using the Big Green Egg not only infuses the bird with rich, smoky flavors but also keeps it incredibly moist. This recipe utilizes a brining method to ensure tenderness and a homemade herb rub for a delicious crust.

Ingredients:

• 1 whole turkey (12-14 lbs)
• For the brine:
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 4 quarts water
  • 4 cloves garlic, crushed
  • 1 tablespoon black peppercorns
  • 1 tablespoon allspice berries
  • Fresh herbs (rosemary, thyme, and sage)
• For the herb rub:
  • 1/4 cup olive oil
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • Salt and pepper to taste

Instructions:

1. Brine the Turkey: In a large pot, combine salt, brown sugar, water, garlic, peppercorns, allspice, and herbs. Bring to a simmer until salt and sugar dissolve. Remove from heat and let cool. Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours.
2. Prepare the Big Green Egg: Set up the Big Green Egg for indirect cooking at 325°F (163°C). Use applewood or cherrywood chips for a mild smoke flavor.
3. Season the Turkey: Remove the turkey from the brine and rinse under cold water. Pat dry with paper towels. Rub the turkey all over with olive oil, then sprinkle the herb rub mixture evenly.
4. Smoke the Turkey: Place the turkey on the grill grate, breast side up. Insert a meat thermometer into the thickest part of the thigh without touching the bone. Smoke for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
5. Rest and Serve: Once done, remove the turkey from the grill, tent it with foil, and let it rest for at least 30 minutes before carving.

This smoked Thanksgiving turkey is sure to impress your guests with its juicy, flavorful meat and beautifully crisp skin. The brining process enhances the turkey’s natural moisture, while the subtle smokiness from the Big Green Egg creates an unforgettable dish that elevates your Thanksgiving dinner. Pair it with your favorite sides, and you’ll have a holiday feast to remember!

Roasted Seasonal Vegetables

A colorful assortment of roasted seasonal vegetables is the perfect accompaniment to your Thanksgiving turkey. This recipe utilizes the Big Green Egg to caramelize the vegetables, bringing out their natural sweetness and enhancing their flavor with a hint of smoke.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups carrots, sliced
• 2 cups butternut squash, cubed
• 1 red onion, sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh herbs (thyme and rosemary)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the Brussels sprouts, carrots, butternut squash, and red onion. Drizzle with olive oil and balsamic vinegar, then season with salt, pepper, and fresh herbs. Toss to coat evenly.
2. Set Up the Big Green Egg: Preheat the Big Green Egg to 400°F (204°C) using a direct cooking method. Use a grill basket or cast-iron skillet to hold the vegetables.
3. Roast the Vegetables: Place the grill basket or skillet on the grill grate. Roast the vegetables for 25-30 minutes, stirring occasionally, until tender and caramelized.
4. Serve: Once roasted, remove the vegetables from the grill and adjust seasoning as necessary.

These roasted seasonal vegetables bring a vibrant burst of color and flavor to your Thanksgiving table. The caramelization process not only enhances their sweetness but also adds a delightful smoky flavor that complements the turkey beautifully. This dish is not only delicious but also packed with nutrients, making it a wholesome addition to your holiday feast. Plus, it’s a great way to showcase the best of the season’s produce!

Smoked Pecan Pie

Finish your Thanksgiving meal with a twist on a classic dessert: smoked pecan pie. The Big Green Egg adds a subtle smokiness that pairs perfectly with the sweet, nutty flavors of pecans. This dessert is sure to be a hit with your family and friends.

Ingredients:

• 1 9-inch pie crust (store-bought or homemade)
• For the filling:
  • 1 cup corn syrup
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 1/2 cups pecans, chopped
• For garnish:
  • Whipped cream (optional)

Instructions:

1. Prepare the Pie Crust: Preheat the Big Green Egg to 350°F (177°C). Place the pie crust in a 9-inch pie dish and set aside.
2. Make the Filling: In a mixing bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. Stir in the chopped pecans.
3. Assemble the Pie: Pour the pecan filling into the prepared pie crust.
4. Smoke the Pie: Place the pie on the grill grate and close the lid. Smoke for about 50-60 minutes or until the filling is set and slightly puffed.
5. Cool and Serve: Remove the pie from the grill and allow it to cool before slicing. Serve with whipped cream if desired.

This smoked pecan pie offers a delightful finish to your Thanksgiving celebration. The combination of sweet, caramel-like filling with crunchy pecans and a hint of smoke creates a dessert that is both familiar and unique. Your guests will love the unexpected twist on a traditional favorite, and it’s a fantastic way to utilize the Big Green Egg even in dessert preparations. Serve it warm or at room temperature, and watch as it becomes the star of your holiday feast!

Smoked Honey-Glazed Ham

This smoked honey-glazed ham is a showstopper for your Thanksgiving feast. The Big Green Egg infuses the ham with rich, smoky flavors while the honey glaze caramelizes beautifully, creating a sweet and savory dish that everyone will love. This recipe is perfect for those looking to bring a unique twist to the traditional Thanksgiving menu.

Ingredients:

• 1 fully cooked bone-in ham (8-10 lbs)
• For the glaze:
  • 1 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper

Instructions:

1. Prepare the Ham: Preheat the Big Green Egg to 300°F (149°C) for indirect cooking. If your ham is not pre-sliced, score the surface in a diamond pattern for better glaze penetration.
2. Make the Glaze: In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Bring to a simmer, stirring occasionally until the sugar dissolves.
3. Smoke the Ham: Place the ham on the grill grate and brush it generously with the glaze. Close the lid and smoke for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze, until the internal temperature reaches 140°F (60°C).
4. Serve: Once done, remove the ham from the grill and let it rest for 15-20 minutes before slicing.

This smoked honey-glazed ham is a perfect centerpiece for your Thanksgiving table. The combination of sweet honey, brown sugar, and savory mustard creates a glaze that complements the smoky flavor of the ham beautifully. Each slice is juicy and bursting with flavor, making it a dish that your guests will rave about long after the meal is over. Pair it with traditional sides like mashed potatoes or roasted vegetables, and you have a memorable holiday feast.

Big Green Egg Cornbread Stuffing

This Big Green Egg cornbread stuffing is a flavorful and comforting addition to your Thanksgiving meal. Using cornbread as a base, this stuffing is elevated with fresh herbs, sautéed vegetables, and a hint of smoky flavor from the grill. It’s the perfect side dish to complement your main courses.

Ingredients:

• 4 cups crumbled cornbread (homemade or store-bought)
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup carrots, diced
• 1/4 cup unsalted butter
• 2 cups vegetable or chicken broth
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables: In a skillet over medium heat, melt the butter. Add the celery, onion, and carrots, cooking until softened, about 5-7 minutes. Remove from heat and stir in the fresh herbs.
2. Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread and the sautéed vegetables. Pour in the broth gradually until the mixture is moist but not soggy. Season with salt and pepper.
3. Prepare the Big Green Egg: Preheat the Big Green Egg to 350°F (177°C) for indirect cooking.
4. Bake the Stuffing: Transfer the stuffing mixture to a cast-iron skillet or a baking dish. Place it on the grill grate and bake for about 30-40 minutes until golden brown on top.
5. Serve: Once baked, remove from the grill and let it cool slightly before serving.

This cornbread stuffing is a delightful twist on the traditional Thanksgiving side dish. The combination of fresh herbs and sautéed vegetables infuses the stuffing with vibrant flavors, while the Big Green Egg adds a subtle smokiness that elevates the dish to new heights. Its fluffy texture and savory taste make it an excellent complement to any main course, ensuring your Thanksgiving spread is both hearty and satisfying. Your family will love the warmth and comfort this dish brings to the table.

Grilled Apple Crisp

End your Thanksgiving meal on a sweet note with this grilled apple crisp, made easily on the Big Green Egg. This dessert features tender apples mixed with warm spices and topped with a crunchy oat topping, all infused with a hint of smoke. Serve it warm with a scoop of vanilla ice cream for a truly memorable finale to your feast.

Ingredients:

• 6 cups apples, peeled and sliced (Granny Smith or Honeycrisp work well)
• 1 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• For the topping:
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon salt

Instructions:

1. Prepare the Filling: In a large bowl, toss the sliced apples with brown sugar, lemon juice, cinnamon, and nutmeg until well combined. Set aside.
2. Make the Topping: In another bowl, combine oats, flour, brown sugar, melted butter, and salt. Mix until crumbly.
3. Set Up the Big Green Egg: Preheat the Big Green Egg to 350°F (177°C) for indirect cooking.
4. Assemble the Crisp: In a cast-iron skillet, layer the apple mixture on the bottom and sprinkle the oat topping evenly on top.
5. Grill the Crisp: Place the skillet on the grill grate and close the lid. Grill for about 30-35 minutes until the apples are tender and the topping is golden brown.
6. Serve: Once cooked, remove from the grill and let cool slightly before serving. Top with vanilla ice cream if desired.

This grilled apple crisp is a delightful way to end your Thanksgiving celebration. The combination of tender, spiced apples and a crunchy oat topping creates a comforting dessert that is both satisfying and delicious. The smoky notes from the Big Green Egg enhance the flavors, making it a standout dish that your guests will eagerly anticipate. Serve it warm with a scoop of ice cream, and you’ll have a perfect dessert that embodies the warmth and joy of the holiday season.

Smoked Brisket

A smoked brisket is an impressive centerpiece for your Thanksgiving feast that is sure to wow your guests. Cooking on the Big Green Egg infuses the meat with deep, smoky flavors while ensuring it stays tender and juicy. This recipe combines a simple rub and a low-and-slow smoking technique to create a truly unforgettable dish.

Ingredients:

• 1 whole brisket (10-12 lbs)
• For the rub:
  • 1/4 cup kosher salt
  • 1/4 cup black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (optional for heat)

Instructions:

1. Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/4 inch for moisture. In a small bowl, combine all the rub ingredients, then generously coat the brisket with the rub, pressing it into the meat. Wrap in plastic wrap and refrigerate for at least 12 hours or overnight.
2. Prepare the Big Green Egg: Set up the Big Green Egg for indirect cooking, aiming for a temperature of 225°F (107°C). Use hickory or oak wood chips for a robust smoky flavor.
3. Smoke the Brisket: Place the brisket on the grill grate, fat side up. Close the lid and smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 203°F (95°C). This can take anywhere from 10 to 14 hours.
4. Rest and Serve: Once cooked, remove the brisket from the grill, wrap it in butcher paper or foil, and let it rest for at least 30-60 minutes before slicing against the grain.

This smoked brisket is a showstopper that brings a mouthwatering, smoky flavor to your Thanksgiving table. The low-and-slow cooking method ensures the meat is tender and packed with flavor, while the rub adds a delicious crust. Serve it with traditional sides, and watch as your guests savor every bite. This dish will not only be a centerpiece but also a memorable experience that will have everyone talking about your Thanksgiving feast long after the meal is over.

Roasted Garlic Mashed Potatoes

No Thanksgiving meal is complete without creamy mashed potatoes, and this roasted garlic version takes them to a whole new level. Roasting garlic on the Big Green Egg adds a wonderful depth of flavor, making these mashed potatoes rich, buttery, and downright irresistible. This recipe is a perfect side to balance the flavors of your main courses.

Ingredients:

• 4 pounds russet potatoes, peeled and cubed
• 1 head of garlic
• 1/2 cup unsalted butter
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Roast the Garlic: Preheat the Big Green Egg to 400°F (204°C). Cut the top off the garlic head to expose the cloves and drizzle with olive oil. Wrap in foil and place on the grill. Roast for about 30-40 minutes until soft and caramelized.
2. Boil the Potatoes: While the garlic is roasting, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain well.
3. Mash the Potatoes: In a mixing bowl, combine the drained potatoes, roasted garlic cloves (squeezed out of their skins), butter, and heavy cream. Use a potato masher or electric mixer to mash until creamy and smooth. Season with salt and pepper to taste.
4. Serve: Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or parsley if desired.

These roasted garlic mashed potatoes are a luxurious addition to your Thanksgiving spread. The roasted garlic adds a rich, caramelized flavor that elevates the classic dish into something truly special. Creamy, buttery, and flavorful, these mashed potatoes pair beautifully with smoked meats and savory gravies. Your guests will love this comforting side, making it a highlight of your Thanksgiving meal that they’ll look forward to each year.

Cranberry-Orange Relish

This fresh cranberry-orange relish is a vibrant and zesty addition to your Thanksgiving table. Made on the Big Green Egg, the smoky notes from the grill complement the bright flavors of the cranberries and citrus. This dish is not only a refreshing contrast to the heavy main courses but also incredibly easy to prepare.

Ingredients:

• 12 oz fresh cranberries (washed)
• 1 orange, zested and juiced
• 1 cup sugar (adjust to taste)
• 1/2 cup walnuts or pecans, chopped (optional)
• 1 teaspoon cinnamon (optional)

Instructions:

1. Prepare the Big Green Egg: Preheat the Big Green Egg to 350°F (177°C). Use a cast-iron skillet or a heatproof baking dish for the relish.
2. Combine Ingredients: In a mixing bowl, combine the cranberries, orange zest, orange juice, sugar, and cinnamon if using. Mix until the cranberries are well coated.
3. Cook the Relish: Pour the cranberry mixture into the cast-iron skillet or baking dish. Place it on the grill and cook for about 20-25 minutes, stirring occasionally until the cranberries burst and the mixture thickens. If using nuts, stir them in during the last few minutes of cooking.
4. Cool and Serve: Remove from the grill and let cool before serving. This relish can be made a day in advance and stored in the refrigerator to allow the flavors to meld.

This cranberry-orange relish brings a fresh and zesty contrast to your Thanksgiving meal. The sweetness of the sugar, the tartness of the cranberries, and the brightness of the orange create a harmonious balance that complements rich dishes beautifully. The smoky flavor from the Big Green Egg adds an unexpected depth that elevates this condiment. Serve it alongside your turkey or brisket for a vibrant and delicious addition to your Thanksgiving feast. This relish not only enhances the meal but also adds a pop of color to your table, making it a delightful and refreshing end to your culinary journey.

Whole Roasted Turkey

A whole roasted turkey is a classic centerpiece for any Thanksgiving feast, and cooking it on the Big Green Egg adds an incredible smoky flavor that elevates this traditional dish. This recipe ensures that the turkey remains moist and tender while achieving crispy skin. Your guests will be impressed by the deliciously seasoned turkey that is the star of the meal.

Ingredients:

• 1 whole turkey (12-14 lbs)
• For the brine:
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 gallon water
• For the herb butter:
  • 1 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Instructions:

1. Brine the Turkey: In a large pot, combine kosher salt, brown sugar, peppercorns, garlic powder, onion powder, and water. Bring to a boil until dissolved. Remove from heat and let it cool completely. Submerge the turkey in the brine for 12-24 hours in the refrigerator or a cooler.
2. Prepare the Herb Butter: In a bowl, mix the softened butter with chopped herbs, salt, and pepper until well combined. Set aside.
3. Prepare the Big Green Egg: Preheat the Big Green Egg to 325°F (163°C) for indirect cooking. Use applewood or cherrywood chips for a mild smokiness.
4. Prepare the Turkey for Roasting: Remove the turkey from the brine, rinse, and pat dry. Gently loosen the skin over the breast and thighs, and spread the herb butter underneath. Season the outside of the turkey with salt and pepper.
5. Roast the Turkey: Place the turkey on a roasting rack in a disposable aluminum pan or on a baking sheet. Insert a meat thermometer into the thickest part of the thigh. Close the lid and roast for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
6. Rest and Serve: Remove the turkey from the grill and let it rest for at least 20-30 minutes before carving.

This whole roasted turkey is not just a meal; it’s a Thanksgiving tradition that creates lasting memories. The brining process ensures the turkey remains juicy and flavorful, while the herb butter under the skin provides an aromatic, delicious crust. Cooking on the Big Green Egg adds a unique smokiness that enhances the overall flavor profile. Carving this beautiful bird at the table will surely impress your guests and make your Thanksgiving feast one to remember. Pair it with traditional sides like stuffing and cranberry sauce for a complete holiday experience.

Smoked Brussels Sprouts

These smoked Brussels sprouts are a fantastic side dish that brings out the natural sweetness of the sprouts while adding a depth of flavor from the Big Green Egg. Tossed with a balsamic glaze and bacon, this dish is not only easy to prepare but also a crowd-pleaser that will have everyone reaching for seconds.

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the Big Green Egg: Preheat the Big Green Egg to 375°F (190°C) for indirect cooking. Add applewood or hickory chips for added flavor.
2. Prepare the Brussels Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Add the chopped bacon and mix well.
3. Smoke the Brussels Sprouts: Place the Brussels sprouts in a cast-iron skillet or grill basket. Close the lid and smoke for about 25-30 minutes, stirring halfway through until the sprouts are tender and the bacon is crispy.
4. Add the Balsamic Glaze: In the last few minutes of cooking, drizzle the balsamic vinegar over the Brussels sprouts and toss to combine. If desired, sprinkle with Parmesan cheese before serving.

These smoked Brussels sprouts are a delightful side dish that perfectly balances flavors and textures. The smoky taste from the Big Green Egg enhances the natural sweetness of the sprouts and the savory crunch of bacon. The balsamic glaze adds a tangy finish that ties all the flavors together. This dish not only adds variety to your Thanksgiving spread but also impresses guests with its vibrant colors and mouthwatering aroma. Whether you’re a Brussels sprouts lover or not, this recipe is sure to convert skeptics into fans.

Pumpkin Pie

No Thanksgiving feast is complete without dessert, and this pumpkin pie cooked on the Big Green Egg offers a delightful twist on the classic recipe. The smoky flavor from the grill complements the sweet and spiced pumpkin filling, resulting in a rich and creamy dessert that is a perfect end to your holiday meal.

Ingredients:

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup ice water
• For the filling:
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions:

1. Prepare the Crust: In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Roll Out the Crust: Preheat the Big Green Egg to 350°F (177°C) for indirect cooking. Roll out the chilled dough and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Pre-bake the crust for 10-12 minutes until lightly golden.
3. Prepare the Filling: In a large bowl, whisk together pumpkin puree, brown sugar, heavy cream, evaporated milk, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
4. Bake the Pie: Pour the filling into the pre-baked pie crust. Place the pie on the grill and close the lid. Bake for about 45-50 minutes or until the filling is set and a knife inserted in the center comes out clean.
5. Cool and Serve: Once baked, remove the pie from the grill and let it cool before serving. Serve with whipped cream if desired.

This pumpkin pie is a classic dessert that embodies the essence of Thanksgiving. The rich, spiced pumpkin filling is beautifully complemented by the smoky notes from the Big Green Egg, creating a unique flavor that will leave your guests delighted. The flaky, buttery crust provides the perfect base for this creamy filling, making each slice a heavenly treat. This pie not only satisfies your sweet tooth but also adds a warm and festive touch to your holiday celebration, making it a memorable conclusion to your Thanksgiving feast.

These recipes highlight the versatility of the Big Green Egg, allowing you to prepare a complete Thanksgiving meal filled with delicious flavors and comforting dishes that your family and friends will cherish. Enjoy your holiday cooking!

Smoked Pork Loin

This smoked pork loin is a succulent and flavorful addition to your Thanksgiving table. Using the Big Green Egg for smoking not only enhances the meat’s natural flavors but also adds a delightful smokiness that pairs beautifully with traditional sides. This dish is perfect for those looking to serve something a little different while still maintaining the essence of a holiday feast.

Ingredients:

• 1 pork loin (about 4-5 lbs)
• For the marinade:
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
• For the rub:
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon thyme
  • 1 teaspoon cayenne pepper (optional)

Instructions:

1. Marinate the Pork Loin: In a bowl, whisk together the marinade ingredients. Place the pork loin in a resealable plastic bag or a dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Big Green Egg: Preheat the Big Green Egg to 250°F (121°C) for indirect cooking. Use fruitwood like apple or cherry for a sweet, mild smokiness.
3. Apply the Rub: Remove the pork loin from the marinade and pat it dry. Mix the rub ingredients together and rub generously over the pork loin.
4. Smoke the Pork Loin: Place the pork loin on the grill grate, close the lid, and smoke for about 2-3 hours, or until the internal temperature reaches 145°F (63°C). Allow it to rest for 10-15 minutes before slicing.
5. Serve: Slice the pork loin into medallions and serve with your favorite Thanksgiving sides.

This smoked pork loin is a fantastic option for Thanksgiving, providing a delightful alternative to turkey while still maintaining a festive feel. The marinade infuses the meat with flavor, while the smoking process ensures a juicy and tender result. The subtle smokiness adds depth that complements traditional side dishes beautifully. Serve it alongside cranberry sauce and roasted vegetables for a meal that’s both unique and comforting. This dish will impress your guests and leave them asking for seconds.

Grilled Sweet Potatoes

Grilled sweet potatoes are a delicious and nutritious side dish that brings a sweet and smoky flavor to your Thanksgiving table. Cooking them on the Big Green Egg adds a wonderful char and depth of flavor, making these sweet potatoes a standout addition to your holiday spread. They’re simple to prepare and can be customized with various toppings for a unique twist.

Ingredients:

• 4 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Optional toppings: crumbled feta cheese, chopped pecans, or fresh herbs

Instructions:

1. Prepare the Big Green Egg: Preheat the Big Green Egg to 400°F (204°C) for direct cooking.
2. Prepare the Sweet Potatoes: In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
3. Grill the Sweet Potatoes: Place the sweet potato rounds directly on the grill grate. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. Serve: Remove from the grill and transfer to a serving platter. Add any optional toppings, if desired.

These grilled sweet potatoes are a wonderful side dish that combines health and flavor in one dish. The sweet and smoky taste pairs well with rich Thanksgiving mains, providing a pleasing contrast. Their vibrant color and appealing texture make them a visually appealing addition to your table. Plus, the versatility of toppings allows you to customize them to your liking, whether you prefer something savory with feta and herbs or nutty with pecans. This dish will undoubtedly become a holiday favorite, adding a deliciously sweet note to your Thanksgiving feast.

Spiced Apple Crisp

A spiced apple crisp is a delightful dessert that captures the essence of fall, making it a perfect end to your Thanksgiving meal. Cooking it on the Big Green Egg adds a subtle smokiness to the sweet and spiced apples, creating a warm and comforting dish that pairs beautifully with vanilla ice cream or whipped cream.

Ingredients:

• For the filling:
  • 6 cups apples, peeled, cored, and sliced (such as Granny Smith or Honeycrisp)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
• For the topping:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions:

1. Prepare the Big Green Egg: Preheat the Big Green Egg to 350°F (177°C) for indirect cooking.
2. Prepare the Apple Filling: In a large mixing bowl, toss the sliced apples with sugar, lemon juice, cinnamon, and nutmeg until well coated. Transfer to a greased cast-iron skillet or baking dish.
3. Make the Topping: In another bowl, combine the oats, flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly and sprinkle evenly over the apple filling.
4. Bake the Crisp: Place the skillet on the grill and bake for 30-35 minutes, or until the apples are bubbly and the topping is golden brown.
5. Serve: Let the crisp cool slightly before serving. Pair with vanilla ice cream or whipped cream for an extra treat.

This spiced apple crisp is the perfect way to end your Thanksgiving meal, encapsulating the flavors of the season in every bite. The combination of tender, spiced apples and a crunchy topping creates a delightful texture that will have your guests coming back for more. Cooking it on the Big Green Egg imparts a unique smokiness that enhances the natural sweetness of the apples. Whether enjoyed warm with a scoop of ice cream or on its own, this dessert is a comforting and memorable conclusion to your Thanksgiving celebration. Your guests will appreciate this homemade touch and the delicious flavors that celebrate the harvest season.

These additional recipes continue to showcase the versatility of the Big Green Egg, allowing you to create a memorable Thanksgiving feast filled with diverse and delicious options that your family and friends will love. Enjoy your holiday cooking!

Note: More recipes are coming soon!