Jack and the EGG

As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the man who, as chef director of Stein’s, is continuing to shine a light on fresh fish and shellfish in the much-loved family business established by his dad, the legendary Rick Stein.

Jack is firmly rooted in Cornwall and is a passionate advocate for the county’s sustainable, small-scale food producers, many of whom share family connections going back generations. “The local area influences my cooking, because the ingredients are so good you just keep it simple,” he says. The Big Green Egg, which he’s been cooking on for many years, brings to the fore the natural flavours of the region’s peerless seafood and the meat and vegetables produced by local farmers.


If watching on a smartphone, turn your phone to landscape.

Little and large


Jack used two different EGG models to create his recipes: the XL on the terrace of The Cornish Arms pub to make his surf and turf, and a MiniMax out on the dockside to grill seafood straight off the fishing boat. “The XL we’d use for functions, or when we’ve got bigger things to do,” says Jack, “whereas the MiniMax is portable, you can take it round to other people’s houses, but actually it’ll cook for a family of four perfectly.”

Jack Stein 50 Recipes | 50th Celebrations | Big Green Egg

EGGspand your horizons


For his surf and turf, Jack made good use of the EGGspander System, which increases the EGG’s capacity and allows for the simultaneous use of different heats, different surfaces and different cooking modes. “I think it’s really clever,” says Jack. “It’s especially clever when you’re cooking things like the steak, which takes 20 minutes, and a lobster that takes 5 minutes, and you can get it all to come to the plate at the same time.”

Jack Stein 50 Recipes | 50th Celebrations | Big Green Egg


If watching on a smartphone, turn your phone to landscape.

The perfect charcoal pairing

Our Oak & Hickory charcoal is ideal for infusing Jack’s shellfish and meat with a subtle smoky flavour.

Made from 100% hardwood | Fuel | Big Green Egg

Want more EGG & Stein love?

Join the Big Green Egg Club for free to discover more Big Green Egg and Stein experiences, including:

  • · VIP cooking experiences with Jack Stein and local food heroes
  • · Two nights’ stay at the Steins’ luxury Shepherd’s Huts
  • · Tickets to our summer party at The Cornish Arms
  • · Summer Terrace with Big Green Egg
  • · Stein and Big Green Egg Fish Barbecue Box
Summer with Big Green Egg and the Steins | Big Green Egg Cooking Experience | 50th Year

About Jack Stein

Jack grew up in his father’s kitchens, working as a porter and a waiter before heading off to university. The allure of the pass soon drew him back to the family businesses, where he learnt his craft as a chef before honing his skills in restaurants across the world. He is now chef director of the Stein restaurant group, working closely with his parents and siblings.

Jack Stein 50 Recipes | 50th Celebrations | Big Green Egg


Discover more recipes created by friends of the EGG.

Tom Booton 50 Recipes | Lamb belly skewers with green peppercorn sauce | Big Green Egg

Join us for our 50th Celebrations

There’s no party quite like a Big Green Egg party. There’s something about cooking in the open air over fire and smoke that turns casual gatherings into special occasions and special occasions into truly memorable events. We’ve been providing those magical moments for people all around the world since the brand’s foundation exactly 50 years ago. Throughout 2024, we’re going to be celebrating the 50th birthday of Big Green Egg the only way we know how: bringing people together to share exceptional food and unforgettable experiences.

Redefining Barbecue for 50 years