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What is your \"Go 2\" dish?

SoCalNewEggieSoCalNewEggie Posts: 8
edited 8:13PM in EggHead Forum
As some of you may know, I am a new BGE'er. My question: what is your one go 2 BGE recipe or go 2 marinade/rub that is fail safe for you to cook for others? Thanks! :)


  • Pork Tenderloin (NOT loin)... Cooked to 138 internal (REALLY need to monitor temperature), and you can finish last 5 minutes with BBQ sauce, Hoisan sauce, what ever. I do direct at about 400 to 450 F. This is a "wow, where did you learn to cook like that" cook. BUT, watch your temps!!! Let rest 5 minutes before cutting.

    Good luck, and welcome to the Forum. As a fellow newby, you will learn much :P
  • Ribeyes seasoned with olive oil and Montreal Steak seasoning. Grilled at 400-500 5min/side.
  • Welcome! I got my BGE over Memorial Day weekend and absolutely love it.

    I'm still a relative newbie but I feel pretty confident with 2 recipes.
    1) Spatchcock chicken. Looks cool, pretty easy, and you can get variety by trying different seasonings.
    2) In the BGE cookbook there is a recipe for coffee rubbed pork tenderloin with a peach preserve drizzle. Really easy but the flavors are great. Just 5 minutes/side direct at 400 degrees for the pork after you add the coffee rub mixture.

    No doubt the more veteran eggers will have lots more advice. That's probably the best thing to do - hang out on the forum and you'll learn a lot of stuff.
  • HossHoss Posts: 14,600
    Darn,you're quick.I'll bet it gets confirmed. ;) NOT HI-Jacking,just funnin!
  • HossHoss Posts: 14,600
    SCNE,There are several "Can't Miss" cooks on the Egg.Spatchcock Chicken,Loins of ANY kind as long as you DO NOT OVERCOOK.Pork Butts,Ham,beef.You can cook ANYTHING on the BGE,just remember,you cannot UNCOOK ANYTHING!The BGE is still hot,if it's too rare for your guests,whatever it is,slice it up and throw it back on a minute or so,that way you don't ruin everyone's meal.Don't forget,the ones that want you to cook it a little more will drown it"whatever it is" in some type of sauce!!! :sick: :sick: :sick: Watch what I tell ya! ;)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Turbo baby backs,ADP's,grilled shrimp and sage and cheese stuffed chicken thighs. ;)
  • PattyOPattyO Posts: 883
    Whatever I make on the egg, I always finish with fruit. I love grilled fruit. Peaches, plums, pears, apples, pineapple (with rum and vanilla).... Sometimes Dizzy Pig pineapple head, other times turbo sugar, cinnamon or maple syrup. Today will be spiced apples with cinnamon, nutmeg and cloves.
  • mollysharkmollyshark Posts: 1,519
    Flank steak with any kind of rub really or a teriyaki sweet/sour. Keep them in the freezer, defrost in a hot tub. Ready in 15 minutes flat and always come out delicious. Works great for that "oh stay for dinner" moment.

  • mollysharkmollyshark Posts: 1,519
    If you like Montreal try Dizzy Pig's Raising the Steaks. Man that stuff is good.

  • fishlessmanfishlessman Posts: 23,020
    i like a simple marinade of 2 tbl dark soy, 1 tbl fish sauce, and 1 tsp white sugar for flank steak, sirloin cap steak, tritip, even been using it for shaved steak in steak bombs. it works well as long as you dont tell guests they are eating rotten fish sauce. add some lime and maybe a little cilantro and it works with tuna steeaks, add some garlick and its good with boneless chicken thighs and pork kabobs.
  • icemncmthicemncmth Posts: 1,160
    Mine is pizza. I pretty much bought an egg for making pizzas.

    I have pizza parties where I may cook 15 pizzas and that is pretty much my goto dish on the egg.

    Next would be smoked chicken and pulled pork.
  • The hot smoked salmon form Cooks Illustrated never fails to WOW. It is simple and delicious.
  • dhuffjrdhuffjr Posts: 3,182
    I've never had a complaint about Adobo chicken.
    Pizza is also popular. For many the novelty of cooking it on a "grill" is a plus.

  • BigABigA Posts: 1,157
    like hoss said everything turns out great on the egg. I really like doing pork butts, chickens any way, turkeys, briskets, thick cut pork chops, and tenderloins. but i do have a killer turkey burger recipe that i make alot! :) :)
  • I am also a newbie. Have learned a lot from the forum.I have to say that the spatchcocked chicken is very easy as are pizzas, pork butt, pork tenderloin and sittin' chicken.
  • Chicken Leg Quarters.

    At usually under 50 cents/pound, we eat A LOT of them. They are very forgiving, which is perfect for wintertime grilling here in snow country.

    My go-to rub I make up in big batches is one I got from Meathead @ He calls it his "Memphis Dust". I use it on everything but beef. And when made into a paste with oil, it makes for a killer base for Buffalo wings.

  • LDDLDD Posts: 1,225
    spatchcocked chickens.

    it used to be chicken parts, but now i just cook it as one and cut it up when it's cooked.

    and a basket o' veg.
    context is important :)
  • SmokeyPittSmokeyPitt Posts: 9,860
    It's hard to pick just one, but if I had to I would go with pulled pork...with a side of ribs...oh and an appetizer of chicken wings.

    ...baked apples for dessert.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SmokeyPittSmokeyPitt Posts: 9,860
    Great advice Hoss. I like Hank Hill's advice on how to handle it when someone wants a steak well done:

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I think everything comes out better on the Egg, and we use ours for BBQ as well as baking (breads, cakes, pies, etc.). If I had to choose one thing I go to if I want to impress someone, I do a poultry dish, as I think the Egg makes better chicken and turkey than any other way of cooking it.

    One of my favorites is my pulled chicken with Sunshine Lemon Sauce...


    Another would be smoked buffalo wings...


    I also like to do leg of lamb....


    And of course ribs. Unfortunately, my wife developed a pork allergy last year, so I don't do these as much as I used to. :(

  • SoCalNewEggie,

    Not sure I understand the question. Do you have to decide on a cook for an event? If so, this is what I do at fests as a standard. It is not intensive on the prep part and quick and easy on the egg. The pork tenderloin usually goes faster than the chicken.



    Caledon, ON


  • jeffinsgfjeffinsgf Posts: 1,259
    Sounds like you've worked in food service at some time in your life. My wife gets this all the time. She always gets the straggliest looking steak in the cooler, because she orders med-well.

    And, no, she doesn't drown it in sauce.
  • TomM24TomM24 Posts: 1,364

    Jack and Ginger Cedar Planked Salmon. I been using boneless filets recently. I 've cooked it for a bunch of people. It is always a big hit. I even did it on my sisters gassser once.
  • thebtlsthebtls Posts: 2,300
    Anything chicken, pizza and any stir fry and all steak.
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
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