It’s heating up outside. And we have even hotter recipes for you to try out this summer on your Big Green Egg. From chicken kebabs to roasted hatch chile mac ‘n cheese, here’s a curated list of all the best grillable summer favorites that will be a huge hit at your next party. So start the grill, grab a cold drink, and get ready to become a grillmaster. Let’s chow down!

1. Rosemary Ranch Chicken Kebabs

These tender, juicy rosemary chicken kebabs are perfect for serving up at an outside party. The recipe is easy to memorize, perfect, and pass along to those who are begging for it. Make the pool party even more memorable with this unforgettable meal!

Ingredients

  • ½ cup olive oil
  • ½ cup ranch dressing
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp minced fresh rosemary
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • ¼ tsp ground black pepper, or to taste
  • 1 Tbsp white sugar, or to taste (optional)
  • 5 skinless, boneless chicken breast halves – cut into 1-inch cubes

Instructions

  1. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
  2. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let it stand for 5 minutes.
  3. Add the chicken to the bowl, and stir it around to coat it with the marinade. Cover and refrigerate for 30 minutes. Thread the chicken onto skewers and dump out the marinade.
  4. Lightly oil the cooking grid. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
  5. Add the perfect accent by serving these delectable chicken breasts with grilled corn on the cob and grilled veggie skewers.

2. Jeff’s Smoked Chicken & Cheese Potatoes

Hey cheese lovers, here’s your new favorite food. This dish is perfect for pleasing large groups during summer parties. Best of all, this delicious meal will be gobbled up by people of all ages, so don’t worry about cooking up something special for the kids. No one complains about tender chicken and gooey cheese. Why not try it out tonight?

Ingredients

  • 2-3 large chicken breasts
  • 1 (1 lb.) bag hash browns
  • 1 can cream of chicken soup
  • 8 oz sour cream
  • 6 oz shredded cheddar cheese
  • ½ cup butter
  • 1 chopped onion

Instructions

  1. Smoke the chicken breasts on your Big Green Egg.
  2. Cut chicken breasts into small pieces.
  3. Using a Big Green Egg Paella Pan, sauté onion in butter. Add in potatoes, cream of chicken soup, sour cream, cheese, and chicken. 
  4. Stir well.
  5. Spray bottom and sides of a 9”x13” grill-safe casserole dish with olive oil.
  6. Pour contents into pan.
  7. Cover with foil.
  8. Bake for 30 minutes at 350 degrees in Big Green Egg.
  9. Remove foil and cover casserole with a layer of cheddar cheese.
  10. Bake for additional 15 minutes
  11. Enjoy!

3. Turkey Potato Skins

Potato skins are the perfect snack for Game Day. Here’s a new take on the classic crowd-pleaser. Stuffed with turkey, drizzled with BBQ sauce, and topped with a dollop of sour cream, this innovative take on the classic will have people asking you to make it every Sunday throughout the summer. Better stock up!

Ingredients

  • 6 small to medium-sized russet baking potatoes (total 3 pounds)
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 cup cooked turkey, chopped
  • 4 ounces grated cheddar cheese
  • 6 strips of bacon, cooked and crumbled
  • Big Green Egg Vidalia Onion Sriracha Barbecue Sauce
  • ½ cup sour cream
  • 2 green onions, thinly sliced (include the greens)

Instructions

  1. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
  2. Pierce the potatoes a few times with a sharp knife. Rub with olive oil.
  3. Bake for about an hour until the potatoes are cooked through. They should give a little when pressed.
  4. Remove the potatoes from the EGG and let them cool. Cut potatoes in half horizontally.
  5. Use a spoon to carefully scoop out the insides, leaving about ¼ inch of potato on the skin.
  6. Brush olive oil over the outside and interior of the potato skins again. Sprinkle with salt.
  7. Cook for 10 minutes on each side (20 minutes total). Remove and let cool enough to handle.
  8. Mix together the turkey, cheddar cheese, and crumbled bacon. Add salt and pepper to taste. Stuff the skins with the mixture.
  9.  Return them to the cooking grid, and bake them for an additional 2-4 minutes or until the cheese is bubbly. Remove from heat.
  10. Drizzle with Big Green Egg Vidalia Onion Sriracha Barbecue Sauce. Then top with sour cream and green onions. Serve immediately.

4. Grape and Hatch Chile Marinated Tri-Tip Steak

We’ve all had great steak. But have you ever had Tri-Tip steak with Hatch chiles and Moscato grapes? These unique ingredients give the Tri-Tip a truly distinguished, unforgettable flavor. Tonight sounds like the perfect night to eat the best steak you’ve ever had. Recipe courtesy of Chef Tim Fraker from Melissa’s.

Ingredients

  • 3½ cups red, green and black Moscato grapes, rinsed
  • 2 tablespoons whole-grain Dijon mustard
  • 1/3 cup white wine vinegar
  • ¾ cup Cognac
  • ½ sweet onion, diced
  • 3 New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded
  • 1 lime, juiced
  • 1 green apple, cored; diced
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tri-Tip Roast

Instructions

  1. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
  2. Place all ingredients except the steak into a saucepan, and bring to a boil.
  3. Reduce the heat and simmer for 30 minutes. Remove from the heat and using an immersion blender, carefully purée the mixture.
  4. Place the Tri-tip in a resealable bag. Pour the marinade over the meat and seal the bag. Marinate for one hour.
  5. After one hour, place the meat in the rectangular drip pan and pour the marinade over the top. Bake for 35-45 minutes or until you reach your desired doneness.

Internal Temps:
125°F/52°C = Rare
135°F/57°C = Medium
145°F/63°C = Well Done

Makes about 6-8 servings

5. Watermelon Pizza

You probably haven’t tried this recipe before. But if you’re like us, it’s something that you’ll probably find yourself eating a lot this summer. Though technically not a “fruit pizza,” this unique and delicious summer snack is created on a sliced watermelon. If you’re looking to “wow” your guests with something fruity, filling, and truly unique, here’s the perfect recipe.  Recipe courtesy of Kevin Ward, Four 41 South BBQ

Ingredients

  • 1 Large Watermelon
  • 12 Large Shrimp, peeled and deveined
  • Big Green Egg Sweet & Smoky Seasoning
  • 3 TBS olive oil
  • 1 cup tomatoes, diced
  • 1 Jalapeño, sliced
  • 10 sprigs of Cilantro, chopped
  • 1 cup of Feta cheese, crumbled
  • 4 Big Green Egg Bamboo Skewers, soaked
  • Salt to taste

Instructions

  1. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
  2. Skewer the shrimp and season with the olive oil and Sweet & Smoky Seasoning.
  3. Cut the watermelon in a 3-inch diameter. Lightly salt the watermelon.
  4. Grill the watermelon for 3 minutes on each side, and remove it from the grill.
  5. Grill the shrimp 3 minutes per side, and remove it from the grill.
  6. Build the pizza with the shrimp, feta cheese, jalapeño, tomatoes, and cilantro. Grill for another 5 minutes to soften feta and watermelon.
  7. Enjoy!

6. Roasted Hatch Chile Mac N Cheese

This mac ‘n cheese is the perfect addition to any summer meal. It’s spicy, unique, and best of all, affordable! This is an easy recipe to remember for next time, and the time after that, and the time after that.

Ingredients

  • 1 16-ounce box cavatappi or macaroni pasta
  • 3 tablespoons olive oil, divided
  • 8 tablespoons unsalted butter (½ cup)
  • ½ cup all-purpose flour
  • 2 cups milk
  • 1 cup crema or crème fraîche
  • ½ teaspoon freshly grated nutmeg
  • 2 cups pre-shredded cheddar-Jack cheese (about 8 ounces)
  • 2 cups pre-shredded Gouda cheese (about 8 ounces)
  • 1½ teaspoons smoked paprika, divided
  • Salt
  • Freshly ground white pepper
  • 4 fresh Hatch Chile peppers, charred, peeled, stems and seeds removed, finely diced
  • ¾ cup panko (Japanese breadcrumbs)

Instructions

  1. Prepare pasta according to package directions. Then drain.
  2. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
  3. Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.
  4. Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, which will take about 3 minutes.
  5. Whisk in milk, crema, and nutmeg until smooth.
  6. Whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika, salt, and white pepper to taste.
  7. Remove from heat.
  8. Add pasta and Hatch Chile to cheese mixture; toss together. Pour evenly into a rectangular drip pan.
  9. In a bowl, combine the remaining 2 tablespoons of oil, the remaining ½ teaspoon paprika, and breadcrumbs. Stir in salt to taste.
  10. Sprinkle breadcrumb mixture evenly over pasta mixture.
  11. Bake in the Big Green Egg until it’s bubbly and lightly browned, which will take around 25 minutes.
  12. Let rest 5 minutes and serve! Serves: 12 (1¼ cups)Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Tom Fraker.

7. Philly Cheesesteak Smothered Burgers

Try this interesting take on the Philly Cheesesteak tonight! If you love peppers, cheddar cheese, and well-seasoned burgers, this is what’s for dinner. Recipe courtesy of Cabot Cheese and Lodge Cast Iron.

Ingredients

  • 1 pound ground beef, preferably 85% lean
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • ½ medium onion, sliced
  • ½ sweet bell pepper, sliced
  • ½ sweet bell pepper, sliced
  • 4 ounces Extra Sharp cheddar, cut into 12 slices
  • 4 hamburger buns, toasted if desired

Instructions

  1. Set EGG for direct cooking (no convEGGtor) at 400-450°F/204-232°C.
  2. Form beef into 4 burger patties. Sprinkle with salt and pepper.
  3. Swirl oil in the 12” cast iron skillet. Layer in onion and peppers, and then place the skillet on the hot grill surface, slightly to one side.
  4. Cook until the vegetables are sizzling in the oil, which will take about 3 minutes. Stir the vegetables and continue cooking, stirring often, until they are soft. This will take about 12 minutes.
  5. With 4 minutes left for the peppers, place the burgers on the EGG next to the skillet.
  6. Cook, and then rotate after 2 minutes, for a total of 4 minutes on the first side.
  7. Scrape peppers and onions to one side of the skillet with a spatula.
  8. Flip two burgers to their uncooked side onto the plain side of the skillet.
  9. Use tongs or a spatula to top the burgers with half of the pepper mixture, dividing evenly.
  10. Repeat clearing spots and topping with the remaining two burgers.
  11. Top with three slices of cheese per burger. Close the EGG and cook until the cheese is melted. Cook the burgers to desired doneness and tenderness. Serve on buns. This makes 4 servings.

Hopefully one of these unique recipes satisfies your craving for special summer meals.

So what are you making tonight?

Recipes courtesy of Big Green Egg.