Big Green Egg Tailgating Recipes for the Foodie Fan

Go Big Green… Egg! September means only one thing in Oklahoma: FOOTBALL. The National Football League is back in action. The Oklahoma Sooners and Oklahoma State Cowboys are back on the gridiron beginning their runs to the top of the Big 12. As a Green Egg owner, September may mean more to you than just touchdowns and fight songs. It’s time to begin preparing the ever important tailgate menu. Nothing goes better with red/orange solo cups than an entire meal prepared by a Big Green Egg from the parking lot of your favorite stadium.

Big Green Egg Breakfast Recipes

11am kickoffs are tough for everyone, including the cook, but with a Big Green Egg on your trailer hitch, you’ll be able to appease the masses with breakfast in no time. Here are a few recipes that will be great paired with an Irish coffee or Bloody Mary to get the fan experience started off right.

Breakfast Quiche


• 8 ounces sausage, crumbled
• 6 eggs, beaten
• ¾ cup heavy cream, blended
• ½ cup sour cream
• 1 cup ricotta cheese
• ¼ cup cream cheese, softened
• 1 cup white cheddar cheese, shredded
• ¼ cup parmesan cheese, grated
• 1 cup green onion, chopped
• 1 cup mushrooms, sliced thin
• 1 teaspoon butter
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Ready-made 8 inch pie crust, pre-baked


  1. In a skillet over medium heat, brown the sausage in butter for 4 to 6 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove from heat and cool slightly.
  2. In a medium bowl, blend the 6 eggs, salt, black pepper, and heavy cream. Set aside. In a large mixing bowl, combine sour cream, ricotta and cream cheese until mixed thoroughly. Fold the egg mixture into cheese mixture. Stir in the mushrooms, white cheddar, parmesan cheese and green onions. Pour the mixture into the pre-baked pie crust. Place the dish on the cooking grid. Close the lid of the EGG and bake for 45 minutes or until golden brown and the filling is slightly firm. Remove dish from EGG and cool for 10 minutes.

Need a little more substance to hold you over for all four quarters? This next recipe calls for bacon and sausage, plus potatoes, eggs, cheese and veggies making it a meal that can fill you up and keep you full. Planning ahead will be important, so getting started early may be a necessity.

Breakfast Roll Up


• 16 oz. bacon
• 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
• About 16 oz leftover potatoes (cheese potato casserole, twice baked potatoes, and tater tots all make amazing choices)
• 8 oz. cream cheese, diced
• 4 large scrambled eggs
• 8 oz. caramelized onions and red bell peppers or other cooked veggies of your choice
• 2 oz. chopped green chiles or jalapeño peppers (optional)


  1. Open the sausage and put it into a gallon zip close bag. Get as much air out as you can, zip the bag and roll the sausage out until it is even and fills out the bag. You may have to open the bag a little bit several times to get air out as you roll the sausage out. Set this aside.
  2. Cut two sides of the bag containing your sausage and place it sausage side down onto the bacon weave, then peal the bag off.
  3. Lift one side of the bacon weave and roll it over your ingredients like a burrito. Continue rolling until your ingredients are enclosed and the bacon overlaps a little bit.
  4. Place it in the Big Green Egg and let it cook low and slow for about 3 hours.
  5. Take it off the grill, let it sit for a few minutes, then slice and enjoy!


Big Green Egg Appetizer Recipes

Like football and autumn, football naturally goes hand-in-hand with pork and continuing with the theme, bacon can simply make any outcome of the game better no matter the score. These bite size treats can be served as appetizers or can be offered as sides to whatever main course dish you prepare.

RTD MoinkBalls (from Bob Bullard, BGE Florida EggFest ’09)


• Frozen Meatballs from Sam’s Club
• Bacon
• Thinned BBQ Sauce (Jack Daniels or other)
• Your favorite rub (Dizzy Pig Jamaican Firewalk or other)


  1. Thaw the meatballs.
  2. Dust with your favorite rub.
  3. Dunk them in the thinned sauce.
  4. Serve in a bed of the sauce.

Pig Shots


• Nathan’s Beef Kielbasa – qty 2
• Bacon 16 oz packages – qty 2
• Cream Cheese – 8 oz
• Mexican 4-cheese blend – 1/2 cup
• Green Chiles Diced – 3 oz
• Brown Sugar – ½ cup
• Chili Powder – ½ tsp
• Cayenne Pepper – ½ tsp
• BBQ Rub – ½ tsp + a light dusting


  1. Wrap ½ slice of bacon around the disc and fix in place with a toothpick or skewer several “shots” (10” skewer can hold 4-5 shots).
  2. Pipe or spoon the cream cheese blend into the shot.
  3. Lightly sprinkle with BBQ rub.
  4. Cook indirect around 280-320 degrees until bacon has crisped up (approx 70-90 minutes). Smoke wood is optional.

Pork Tenderloin Sliders (Submitted by Greg McMahon)


• 1 (12-oz.) can frozen apple juice concentrate, thawed
• 1 cup of your favorite bourbon
• 3 tablespoon dark brown sugar
• 1 tablespoon Dijon Mustard
• ½ teaspoon kosher salt
• ½ teaspoon crushed red pepper
• 2 pork tenderloins
• 1 (12-oz) bottle or can of “hard” apple cider
• 12 slider buns


Apple-Bourbon Glaze: (Makes 1 cup, adjust for volume of sliders) Make ahead and store in Fridge. Stir together the first 5 ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium, stirring until mixture has been reduced to about 1 cup. Stir in crushed red pepper and cool. Keep refrigerated until needed. Marinade the pork loin in the “hard” apple cider in a heavy duty Ziploc bag (easy to transport) 2-24 hours.

Quick cooking method — Pork Medallions:

  1. Set up EGG for direct grilling at high heat. I use disposable grilling grates to prevent the medallions from falling through the grate.
  2. Remove and then add to the slider buns.

Little bit longer cooking method – Pork Tenderloins (whole):

  1. Fill the drip pans ¾ full with apple cider or water. Place grill grate on top of the plate setter legs and then add the tenderloins.
  2. Remove from grill wrap in foil and rest for 5-10 minutes. Slice and add to your slider buns.

Toppings could include apple slaw or a chunky applesauce.

Big Green Egg Dessert Recipes

Depending on the outcome of the game, dessert might be the pick me up you and your family and friends are looking for or it could be the continuing celebration of a victory. No matter the reason, dessert is simple with a Big Green Egg. With a little (adult) grilled fruit and some ice cream, store bought or homemade, this dessert is sure to be a hit before heading home from the game.

Maple Sailor Pineapple


• 1/2 a pineapple cut into 8ths
• 1/3 cup Sailor Jerry Spiced Rum (or your favorite rum of choice)
• 1/3 cup real maple syrup
• a couple dashes of cinnamon
• Juice of 1 lime
• a dash of fresh cracked pepper


  1. Preheat your Big Green Egg (or keep it running after your dinner cook is done) to about 400F.
  2. Top with vanilla ice cream
  3. Reduce the marinade by about half, add some butter and drizzle the now made rum butter sauce over the pineapple and ice cream.

Tailgating menus are ever changing and ever evolving. As the seasons change, adjust your menu to the weather or stick to a theme for each game, we hear Texas is a great game for all things beef. Any Big Green Egg cooked product is likely to be a fan favorite. For more great recipes and game-day ideas, make your way to the Egg Head Forum for more favorites from EggHeads everywhere.