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The holiday season is the best time of year to be a Big Green Egg owner. There is something special about the smell of clean lump charcoal and hickory smoke while the rest of the house is busy with sides and appetizers. Moving the main protein to the Egg not only produces a superior flavor but it also frees up your kitchen oven for everything else.
Whether you are hosting Thanksgiving dinner or a Christmas morning brunch, I have put together my top holiday recipes to help you master the cook. From prime rib to double smoked ham, these are the recipes that will make you the hero of the holiday. Now sit back, grab your favorite beverage, and enjoy this post for The Ultimate Big Green Egg Holiday Recipe Guide.
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The Centerpiece: Prime Rib
When you want to truly impress your guests, nothing beats a Prime Rib. It is the undisputed king of holiday roasts, and for good reason. I have two distinct ways to tackle this on the Big Green Egg depending on your preferred flavor profile and how much of that signature “crust” you want on your beef.
- Grilled Bone-In Prime Rib Roast: This recipe is all about honoring the classic, deep flavor that only a bone-in roast can provide. By using a steady indirect setup, we achieve a perfect edge-to-edge pink finish while allowing the natural juices to baste the meat from the inside out. It is a purist’s approach that delivers a tender, juicy result every single time.
- Prime Rib Roast on the Big Green Egg: Elevate your holiday table with this “best of both worlds” technique that combines bone-in flavor with the effortless carving of a boneless roast. It features a custom herb rub and a high-heat finish for a perfect, wood-fired crust.
The Holiday Bird: Turkey Three Ways
The Big Green Egg was practically made for the holiday bird. Its superior heat retention and convection-like airflow keep the meat incredibly juicy while transforming the skin into a perfect, golden-brown masterpiece that you simply cannot replicate in a kitchen oven.
- Traditional Thanksgiving Turkey: This is the definitive method for a whole bird and the recipe that started my entire BBQ journey. By roasting the turkey whole on the Egg, you get that iconic center-of-the-table presentation with a deep, wood-fired aroma. It is a foolproof classic that has never failed to deliver a moist, tender result for my family.
- Spatchcock Turkey: If you are looking to shave hours off your cook time without sacrificing flavor, spatchcocking is the ultimate pitmaster move. By removing the backbone and laying the bird flat, you ensure every part of the turkey cooks at the same rate. The result is perfectly done legs and thighs alongside juicy breasts, all featuring extra-crispy skin thanks to the increased surface area.
- Smoked Turkey Breast: Perfect for smaller gatherings or as a “bonus” for those who prefer white meat, this recipe is an absolute game-changer. I focus on a clean, light smoke to keep the lean breast meat tender and moist. It is effortless to slice and, arguably, makes the best leftover sandwiches of the entire holiday season.
The Crowd Pleaser: Smoked Ham
Most store-bought hams come pre-cooked, but treating them to a second round of smoke on the Big Green Egg adds a depth of flavor that a kitchen oven simply cannot achieve. This “double smoking” technique transforms a standard grocery store find into a wood-fired centerpiece.
- Double Smoked Maple Bourbon Glazed Ham: This is the undisputed star of Christmas dinner. We lean into the holiday spirit by layering on a rich maple bourbon glaze that caramelizes into a sticky, sweet, and boozy crust. The combination of the saltiness from the ham and the deep sweetness of the glaze creates a flavor profile that will have your guests asking for the recipe before the meal is even over.
- Smoked Spiral Ham: This is the ultimate way to elevate a standard spiral-cut ham with minimal effort. By utilizing the pre-sliced nature of the meat, we allow the smoke and our custom holiday rub to penetrate deep into every slice. It is a simple, highly effective method that delivers a juicy, tender, and beautifully glazed ham that far surpasses the traditional “heat and serve” instructions.
A Sophisticated Twist: Leg of Lamb
If you are looking to move away from the traditional beef or turkey, lamb is a fantastic option for a sophisticated holiday dinner. While it is the quintessential centerpiece for an Easter feast, its rich flavor and elegant presentation make it a standout choice for any celebration on the Big Green Egg.
- Smoked Leg of Lamb: I use a blend of bright, Mediterranean flavors like garlic, rosemary, and lemon to perfectly complement the clean wood smoke of the Egg. This is a lean, robustly flavored protein that thrives in a wood-fired environment, resulting in a tender roast with a beautiful herbaceous crust. It is a refreshing departure from the heavier holiday classics that still delivers a “wow” factor for your guests.
The Supporting Cast: Holiday Sides and Dessert
No holiday centerpiece is complete without the perfect supporting cast. To turn your wood-fired proteins into a full-scale feast, I recommend pairing them with these two family favorites. One brings a coastal twist to the traditional stuffing, and the other is a legendary sweet finish passed down through my family.
- Big Green Egg Seafood Stuffing: If you want to take your holiday spread to the next level, skip the standard box stuffing and try this Seafood Stuffing. Packed with shrimp and crab, this side dish is prepared right on the Big Green Egg. The indirect heat of the Egg allows the flavors of the seafood to marry with the savory aromatics, all while picking up a hint of wood smoke. It is the perfect companion to the rich, salty profile of the Double Smoked Ham.
- My Mom’s Homemade Pecan Pie: For the grand finale, there is nothing more classic than a Homemade Pecan Pie. This recipe comes straight from my mom’s kitchen and is the gold standard for holiday desserts. It features a flaky crust and a rich, buttery filling that isn’t overly sweet, letting the toasted pecans be the star of the show. It is a timeless recipe that brings a sense of nostalgia and comfort to the end of any holiday meal.
The Pitmaster’s Holiday Timeline: Timing Your Cook
The secret to a stress-free holiday isn’t just the recipe; it is the schedule. When you are balancing a Prime Rib on the Egg and a Pecan Pie in the kitchen, timing is everything. Here is how to manage your “Cook Day” like a pro.
- The “Rest” is Your Buffer: Remember that a Prime Rib or a Double Smoked Ham can rest in a faux-Cambro (a dry cooler lined with towels) for 1 to 2 hours and still be piping hot. Use this buffer to free up the Big Green Egg for your Seafood Stuffing or to finish off your appetizers.
- The 3-Hour Rule: Most of these holiday roasts, from the Spiral Ham to a Spatchcock Turkey, fall into the 2 to 4-hour window. Plan to have your meat off the Egg 45 minutes before you want to sit down. This gives you plenty of time to carve and plate without rushing.
- Cold Prep, Hot Finish: Prep your DIY rubs and glazes the night before. This keeps your “Cook Day” kitchen clean and lets you focus entirely on fire management and spending time with your family.
Wrapping Up Your Holiday Feast
Whether you are firing up the Egg for a traditional Easter Leg of Lamb, a Thanksgiving Turkey, or a centerpiece Christmas Prime Rib, the goal is the same: creating lasting memories around incredible food. The Big Green Egg isn’t just a grill; it’s a tool that allows you to slow down and enjoy the process of cooking for the people you love.
I hope The Ultimate Big Green Egg Holiday Recipe Guide helps take the guesswork out of your seasonal planning and gives you the confidence to try something new this year. From my backyard to yours, thank you for being a part of this community and letting me share my family’s favorite recipes with you.
Happy Holidays and Happy Grilling!
