Big Game Recipes

Wondering what to cook for your Super Bowl party this weekend? We’ve got you covered with these delicious Big Green Egg recipes:

Carolina Panthers Barbecued Pulled Pork Sandwiches

bge recipes big green egg

Recipe courtesy of Ray “Dr. BBQ” Lampe. Recipe appears in The NFL Gameday Cookbook.

“This is what real barbecue is all about. A slow-cooked pork shoulder is as good as it gets. Yes, the ‘butt’ actually comes from the shoulder. It’s the shoulder blade or the ‘butt’ end of the whole shoulder.These sandwiches are best served topped with coleslaw.” – Dr. BBQ


3 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic
1 tablespoon paprika

One 7 to 8 pound pork butt, fat cap trimmed off
2 tablespoons vegetable oil
½ cup apple juice
2 cups Dr. BBQ’s Carolina Barbecue Sauce (below)
12 hamburger buns
Coleslaw, if desired

1 cup cider vinegar
2/3 cup ketchup
2 teaspoons sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes


To make the rub, in a small bowl, combine the salt, pepper, granulated garlic, and paprika. Rub the meat with the oil and then sprinkle it liberally with the rub. Put it in the refrigerator for at least 30 minutes and up to 12 hours.

Set the EGG for indirect cooking (with convEGGtor) at 275°F/135°C, using hickory and cherry wood for flavor. Put the butt in the cooker and cook until the internal temperature is 160°F/71°C. This should take 6 to 8 hours.

Lay out a big double piece of heavy-duty aluminum foil and put the pork butt in the middle. As you begin to close up the package, pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it. Put it back in the EGG. Return the package to the EGG and cook until the meat reaches an internal temperature of 195°F/91°C. This should take another 2 to 3 hours. Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for 30 minutes. Using neoprene gloves or a pair of tongs and a fork, transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices, as they will be quite fatty. Shred the meat, discarding the fat and bones. It should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve the barbecue on fluffy white buns topped with coleslaw.

Makes 12 sandwiches

In a small saucepan, mix together the vinegar, ketchup, sugar, salt, Worcestershire, and pepper flakes. Cook over low heat for 5 minutes, stirring to blend.

Makes about 2 cups


Denver Broncos Steak Sandwiches on Garlic Bread with Grilled Onions

big green egg recipe

Recipe courtesy of Ray “Dr. BBQ” Lampe. Recipe appears in The NFL Gameday Cookbook.

“Any game-day crowd will be happy to have you serve these.” – Dr. BBQ

3 tablespoons olive oil
1 large onion, halved and thinly sliced
½ cup (4 ounces) unsalted butter, at room temperature
1 ½ teaspoons granulated garlic
6 large Kaiser rolls, split
6 thinly sliced rib-eye steaks
Your favorite barbecue rub

In a medium skillet over medium-high heat, warm the oil. Add the onion and cook until golden brown, about 10 minutes. Transfer to a bowl and set aside.

In a small bowl, mix the butter with the garlic. Spread the garlic butter evenly on all the rolls. (This can all be done the day ahead.)

Set the EGG for direct cooking (no convEGGtor) at 450°-650°F/232°-343°C. Season the steaks on both sides with the rub. Grill the rolls butter-side down quickly until golden down. Transfer them to a platter. Grill the steaks for 3 to 4 minutes per side, or until medium-rare. Place each steak on a roll and top with the grilled onion. You can cut the sandwiches in half for a big crowd.

Makes 6 sandwiches

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