Cooking surfaces Cast iron searing grid

Grilling

Grilling meat, fish and vegetables to achieve incredible flavour and texture is what cooking over fire is all about.

14 recipes

  • Grilling
  • Classic
The Perfect Steak

By Big Green Egg The Perfect Steak

  • Reverse sear
  • Beef
  • Grill
Reverse sear picanha

By Big Green Egg Reverse Seared Picanha

  • Roasting
  • Reverse sear
  • Sunday
  • Family
Roast sirloin of beef

By Big Green Egg Sirloin of Beef

  • Vegetarian
  • Dirty cooking
  • Dairy
Baked Beetroot and labneh

By Gill Meller Baked Beetroot with Labneh, Dill, Lovage & Lemon

  • Seafood
  • Dirty cooking
  • Beach
Scallops with herb butter

By James Whetlor Scallops in Shell with Hazelnut & Herb Butter

  • Grilling
Grilled Mutton Leg with Salsa Verde | Recipes | Big Green Egg

By River Cottage Cookery Class Grilled Leg of Mutton with Salsa Verde

    Butterflied Chilli & Lime Prawns | Tom Kerridge Outdoor Cooking | Big Green Egg

    By Tom Kerridge Butterflied Chilli & Lime Prawns

      Crab Tacos | Seafood Recipes | Big Green Egg

      By Big Green Egg Fresh Spider Crab Tacos with Little Gem, Radish & Gooseberries

        Suya Beef | Tom Kerridge | Big Green Egg

        By Tom Kerridge Suya Beef

          Umami Mushroom & Halloumi Burgers | Tom Kerridge Cooking Outdoors | Big Green Egg

          By Tom Kerridge Umami Mushroom & Halloumi Burgers

            Whole fish in newspaper | Tom Kerridge | Big Green Egg

            By Tom Kerridge Fish in newspaper

              Tom Kerridge's T Bone Steak | Recipes | Big Green Egg

              By Tom Kerridge T-BONE STEAK WITH BLACK PEPPER BUTTER

                Squid & Chorizo Skewers | Tom Kerridge Outdoor Cooking | Big Green Egg

                By Tom Kerridge Squid and Chorizo Skewers

                  Smash Beef & Bone Marrow Burgers with Cornish Yarg and Sticky Stout Onions | Beef Recipes | Grilling | Big Green Egg

                  By Big Green Egg Smash Beef & Bone Marrow Burgers

                  Grilling is what the barbecue was invented for. Only, when you do it on an EGG, you get bigger flavour and restaurant-level caramelisation.

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