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4 Unique Big Green Egg Recipes to Try on Your Next Getaway

4 Unique Big Green Egg Recipes to Try on Your Next Getaway

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The Big Green Egg is one of the most versatile cooking tools. I love taking it on camping trips and picnics because it allows me to grill, smoke, and bake any dish.

For me, the trip’s highlight is when my friends and family gather around the grill. Enjoying delicious food outdoors is truly a special experience.

Today, I take you on a journey as I share four unique Big Green Egg recipes you must try on your next getaway!

4 Unique Big Green Egg Recipes for Getaways

Are you ready for a culinary adventure? Here are recipes you must try cooking on your Big Green Egg on your next vacation!

1 – Torrijas – Spanish-Style French Toast

If you’ve never made French toast in your Big Green Oven, you’re in for a treat. The smokiness from the grill elevates the simplicity of this dish.

Here, we take French toast even further with a Spanish twist!

What You’ll Need:

  • 1 small carton of milk (about 1 cup)
  • ¼ cup sugar
  • Peel from 1 orange
  • 1 cinnamon stick
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 teaspoon sherry (optional)
  • 1 small loaf of sourdough bread
  • Orange marmalade for drizzling

Instructions:

To make Torrijas, combine milk, sugar, orange peel, and cinnamon in a deep dish. Smoke this mixture in the Big Green Egg until the milk is warm and the flavors infuse.

Next, beat in the egg, vanilla extract, salt, and sherry.

Slice the bread into 2-inch pieces, then arrange them in the deep dish. Allow the bread to soak in the milk and egg mixture for a few minutes.

Loosely cover the dish with aluminum foil. Cook the Torrijas in the Big Green Egg at 400°F for 15 minutes with the foil on and another 10 minutes with the foil off.

Serve the Torrijas warm with orange marmalade!

2 – Rocket Steakhouse Burger

Steakhouse burgers are a step above the classic hamburger. It’s an indulgent yet easy-to-make meal that’ll impress your friends and family!

What You’ll Need:

  • ½ cup gorgonzola cheese
  • 3 tablespoons sour cream
  • 1 tablespoon dried parsley
  • 2 small sirloin steaks
  • Salt and pepper, to taste
  • 2 brioche buns
  • 1 small cucumber, sliced thinly
  • 1 cup rocket leaves
  • ½ cup alfalfa sprouts

Instructions:

First, mash the gorgonzola cheese, sour cream, and dried parsley together. Season this sauce with salt and pepper and set it aside.

Next, pat the steaks dry, then season them with salt and pepper. Grill the steaks in the Big Green Egg at 500°F, flipping occasionally until you reach an internal temperature of 130°F.

Let the steaks rest as you prepare the rest of the ingredients. Slice the brioche buns in half, then grill them in the Big Green Egg until toasted.

It’s now time to plate your dish.

Spread the cheese sauce over the grilled buns, then arrange the steaks, rocket leaves, and alfalfa. Secure the steakhouse burger with a toothpick, and you’re ready to serve!

3 – Cheesy Gochujang Oysters

Gochujang, or Korean red chili paste, is a great way to add a spicy kick to a classic dish. You can easily make this in the Big Green Egg and amaze your family with its unique flavors!

What You’ll Need:

¼ cup Korean chili paste

¼ cup light soy sauce

1 tablespoon sesame oil

1 ½ teaspoon vinegar

1 ½ teaspoon honey

2 cloves garlic, finely chopped

12 large shucked oysters

1 cup mozzarella cheese

Chopped scallions as garnish

Instructions:

Combine the Korean chili paste, soy sauce, sesame oil, vinegar, honey, and garlic to create a delicious gochujang sauce.

Set the Egg’s temperature at 250°F, then place the shucked oysters directly on the grill. Place a spoonful of the sauce on each oyster, then grill for 5 minutes or until the sauce caramelizes.

Top each oyster with mozzarella cheese, then cover the egg and grill the oysters until the cheese melts.

Arrange the oysters on a plate, garnish them with chopped scallions, and serve!

4 – Smokey Coconut Stew

This recipe is my rendition of ginataan, a classic Filipino vegetable dish with a hearty coconut sauce.

What You’ll Need:

1 lb pork belly, cubed

3 cloves garlic, minced

1 small onion, diced

Vegetable oil

2 cups canned coconut milk

1 cup pork or chicken stock

1 butternut squash, sliced into 1-inch cubes

1 bunch of string beans

Salt and pepper to taste

Instructions:

First, set your Egg up with the convEGGtor and the stainless steel grid. You’ll need to use the Green Dutch Oven or the Cast Iron Dutch Oven for this recipe.

To cook the stew, saute the onion and garlic in your pot with oil. Add the pork belly and sear them on all sides.

Once the pork belly caramelizes, pour in the coconut milk and stock. Season the stew with salt and pepper, and cook the pork on low heat until tender.

Finally, add the butternut squash and the string beans into the pot. Cook the dish further until you can poke a fork through the squash.

Be sure to enjoy this dish on a nice cold day!

Tips for Cooking With the Big Green Egg on Vacation

Cooking with a Big Green Egg while on vacation is a special experience. That said, you do need to prepare beforehand.

Here are some of my tips for cooking with an Egg on trips!

  • Check Regulations: Always check the rules and regulations of the picnic area or campsite. Some may have restrictions on outdoor cooking.
  • Use Covers: Don’t forget to use the protective covers with your Egg. This ensures you safely transport the Egg without damaging it.
  • Pick the Area: Set the Egg up in a spot with proper ventilation. Keep it away from flammable branches, and always dispose of charcoal responsibly.

Final Thoughts

Using a Big Green Egg lets you and your family have an extraordinary culinary journey.

I do hope you enjoy these four unique Big Green Egg recipes. Let me know if you’ll try them on your next getaway!

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