Summer Recipes For Your Big Green Egg

If you own a Big Green Egg, then we don’t have to tell you that you can do a whole lot more than throw some brats on the grill.  The Big Green Egg allows you to bake, smoke, roast, or grill pretty much any meal to perfection!  But even with the greatest tools, without the right recipe, you’ve got nothing.  So today we are sharing 3 delicious summer recipe’s perfect for cooking up on your Big Green Egg.


Summer Grilled Pork Chops from Summer Grilled Pork Chops from


  • 1 1/2 cups lemon juice
  • 1 1/2 cups honey
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon dried basil
  • 4 center-cut pork chops, 1/2-inch thick
  • salt and ground black pepper to taste


  • Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting.
  • Preheat your big green egg at a medium-high heat, and lightly oil the grate.
  • Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).


Pulled Pork Sandwich from Dr. BBQ Pulled Pork Sandwich from Dr. BBQ


  • 12 hamburger buns
  • One 7-8 pound pork butt, fat cap trimmed off
  • 2 tablespoons vegetable oil
  • 1/2 Cup apple juice
  • Big Time BBQ Rub (Recipe below)
  • 2 Cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)

Big Time BBQ Rub Ingredients

  • ½ cup salt
  • ½ cup turbinado sugar
  • ¼ cup granulated brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons paprika
  • 2 tablespoon chili powder
  • 2 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne
  • 1 tablespoon thyme leaves
  • 1 tablespoon ground cumin
  • 1 teaspoon ground nutmeg

Dr. BBQ’s Carolina Barbecue Sauce Ingredients

  • 1 c vinegar
  • 2/3 cup catsup
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire
  • ½ teaspoon red pepper flakes


  • Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.
  • Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C;  this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C;  this should take another 2 to 3 hours.
  • Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat, discarding the fat and bones; it should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with cole slaw.
  • Makes 12 sandwiches


Grilled Cheesesteak Pizza from Grilled Cheesesteak Pizza from


  • 1 tablespoon extra-virgin olive oil
  • 1 roasted red bell pepper, sliced (use from a jar)
  • 1⁄2 onion, sliced
  • 1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
  • 1⁄2 tablespoon dried oregano
  • 5 ounces Laura’s Lean Beef Sirloin Steak, cooked and thinly sliced
  • 1 10 to 11 ounce container pizza dough, your favorite recipe or store bought 2 tablespoons Red Gold® Tomato Paste
  • 2 ounces shredded provolone cheese
  • 2 ounces shredded low-fat cheddar cheese
  • 1 tablespoon chopped fresh parsley


  • Heat olive oil in large skillet over medium-high heat. Cook red bell pepper, onions and tomatoes together until onions are soft. Sprinkle with oregano and set aside.
  • Set the EGG for direct cooking (no convEGGtor) at 600°F/316°C.
  • Grill steaks to desired temperature, then slice into thin pieces.
  • Divide pizza dough in half and roll each half out into a circle, getting it as thin as possible.
  • Set EGG for indirect cooking (with convEGGtor) at 450°F/232°C. Make sure EGG grid is clean and gently lay each crust onto the grid. Cook about 1 to 2 minutes per side, depending on temperature of EGG. Use tongs to flip and cook each side of the crust. If bubbles appear, just prick the dough bubble and keep cooking.
  • Spread 1 tablespoon of paste on each crust. Divide and top each pizza with the tomato mixture, beef and cheese. Carefully return pizza to grill, lower heat and close grill lid. Cook an additional 3 to 4 minutes until cheese is melted. Keep close watch on pizzas, removing if the crust is getting toasty. If you like a little bit of char on the bottom of the pizza – this is what gives it some authentic flavor.
  • Sprinkle with the 1⁄4 cup tomatoes that were set aside along with the fresh parsley. Serve immediately.
  • Makes 2 pizzas.