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.

The Centerpiece: Prime Rib

When it is time to go all out, nothing beats a Prime Rib. It is the king of holiday roasts and for good reason. I have two ways to tackle this on the Egg depending on how much “crust” you want on your beef.

• Grilled Bone-In Prime Rib Roast: This recipe focuses on that classic bone-in flavor. I use an indirect setup to get an even edge to edge pink finish.
• Prime Rib Roast on the Big Green Egg: This is my go-to method for a boneless roast. It is simple, elegant, and perfectly seasoned.

The Holiday Bird: Turkey Three Ways

The Big Green Egg was practically made for Thanksgiving. The convection heat of the Egg keeps the bird incredibly juicy while the skin gets that perfect golden color.

• Traditional Thanksgiving Turkey: This is the classic method for a whole bird. It is the recipe that started it all for me and it never fails.
• Spatchcock Turkey: If you are short on time or want the most even cook possible, spatchcocking is the way to go. Removing the backbone allows the bird to lay flat for a faster cook.
• Smoked Turkey Breast: For smaller gatherings or just to have extra white meat, this smoked turkey breast is a game changer. It is tender, moist, and perfect for leftover sandwiches.

The Crowd Pleaser: Smoked Ham

Most store bought hams are already cooked, but putting them back on the Egg adds a layer of flavor you just cannot get in an oven.

• Double Smoked Maple Bourbon Glazed Ham: This is the star of Christmas dinner. The maple bourbon glaze creates a sticky, sweet crust that everyone will be talking about.
• Smoked Spiral Ham: This is the easiest way to elevate a standard grocery store ham. It is simple, effective, and delicious.

A Sophisticated Twist: Leg of Lamb

If you want to move away from the traditional beef or turkey, lamb is a fantastic option for Easter or a fancy holiday dinner.

• Smoked Leg of Lamb: I use Mediterranean flavors to compliment the smoke. It is a lean, flavorful protein that shines on the Big Green Egg.

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