Easter Brunch Big Green Egg Style

by Chris Commins
Big Green Egg grill in an outdoor kitchen getting ready to prepare Easter brunch in San Antonio, TX.

Your Easter meal will never be the same.

Key Takeaways:

  • The Big Green Egg is a versatile cooking instrument that can easily be part of every holiday meal.
  • Easter brunch is an excellent opportunity to show how flexible the Big Green Egg can be.
  • This grill can help prepare every part of the meal, from cocktails to dessert. 

Easter is right around the corner, but before everyone starts showing up in their bonnets and pastel colors to hunt for eggs, you’ll want to do a little egg preparation yourself – with the Big Green Egg.

Touting the versatility of the Big Green Egg is easy, but grilling at Easter always seems like something a little extra special. Maybe it’s the hint of warmer temps in the air and all the delicious BBQs on the horizon. Or perhaps it’s the excitement of the first time at the grill after a long and chilly winter. Whatever the reason, the Big Green Egg makes Eater Brunch a magical affair.

Check out these deceptively easy recipes for an Easter brunch that will impress your entire guest list. 

The History of Brunch

The word “brunch” was first used in print in the late 1800s by Guy Beringer, a British writer for Hunter’s Weekly. He wrote an article pleading for a lighter dinner experience on Sundays. It was titled Brunch: A Plea

Brunch is a smash-up of breakfast and lunch and is typically eaten between 11 am and 3 pm. It usually contains an alcoholic beverage and a mixture of morning and afternoon foods. It started in America as a luxury experience in fine hotels and aristocratic social events. The middle class adopted the custom by the 1930s, and today, it’s a beloved tradition.

Grilled Brie 

It’s just not a brunch without Brie. This elegant appetizer is cooked directly over a flame and never fails to make any get-together look like a swanky affair.


  • 1 large wheel of Brie cheese
  • 2 tbsp white wine
  • Sprig of thyme
  • Salt and pepper



  • Carefully remove the top layer of rind from the Brie wheel
  • Place it in an iron skillet as close to the size of the wheel as possible
  • Spritz the cheese with 2 tbsp of white wine
  • Top with a scattering of fresh thyme

Grilling the Brie

  • The heat should be up to around 400 to 425 degrees.
  • Place a cast iron skillet containing the Brie directly over the flame. Remember never to use a glass pan over an open flame – it will explode.
  • Close the lid and allow the cheese to melt. This will take roughly 6 to 8 minutes.
  • Remove from heat and light sprinkle with salt and pepper.

Serve this gooey deliciousness with warm baguettes, tortilla chips, rye bread slices, veggies, or fruit. 

Glazed Rack of Pork

This simple recipe is an easy crowd-pleaser. Use any glaze that tickles your Easter fancy and watch the lines form at the grill. A rack of pork is a perfect choice for any holiday meal and makes a great respite from beef roasts.  


  • 1 bone-in rack of pork ribs
  • 2 tbsp extra virgin olive oil
  • 1/4 cup dry rub of choice


  • Score the fatty side of meat with several large Xs 
  • Remove excess skin
  • Coat the meat with a light coat of olive oil
  • Cover the meat with a dry rub

Grilling the Pork Rack

  • Place the rack of pork over the flame with the bone side down for approximately 4 minutes.
  • Flip to position fat side down and sear for another 2 to 4 minutes.
  • Move the meat to a place of indirect heat.
  • Cover and cook for approximately 25 minutes.
  • Flip again while still on indirect heat and cook another 30 minutes.
  • Remove from heat and let sit for 5 minutes before slicing along the bone and coating in the glaze of your favorite Easter glaze.

These fall-off-the-bone tender ribs make any occasion special. This recipe never gets old when you change your rub and glaze to match the occasion.

Charred Fruit

Grilled fruit makes a beautiful addition to any BBQ. It can be tossed into a salad, served with a cocktail (smoked nectarine bellini, anyone?), or on a fragrant slice of grilled pound cake for dessert. The options are endless.

Preparation and Grilling

  • Choose a fruit that isn’t completely ripe – it should be a bit firmer than usual. Ripe or over-ripe fruit will fall apart on the grill and make a big mess.
  • Brush fruit with a neutral fat like safflower oil or clarified butter.
  • Prevent the fruit from falling between the grates by cutting it into large pieces.
  • Get the perfect grill marks by allowing the fruit to cook uninterrupted for at least 2–3 minutes before flipping.

Grilled fruit is a tasty way to add color and fun to your meal. Get creative with your serving ideas and wait for the compliments to roll in. 

The Big Green Egg is a staple for your outdoor kitchen. It is a valuable helping hand, no matter what type of food you need to prepare. It’s tough enough to withstand the weather and look good as new on the next sunny day. The ease of use and speedy clean-up make it a fan favorite every year. So, while the kids are out hunting their eggs, you can spend some time with your favorite egg, too.

You’ll Never Want to Spend Another Holiday Without Your BGE

The BGE has a way of nestling into your heart and quickly becoming your go-to cooking method. The perfect outdoor kitchen is usually next. We know how to help with everything from design and planning to delivery and installation, whether you love to cook four-course meals or just a great pizza in your outdoor living space. Check out our website to see all the great products to transform your yard into the ultimate luxury spot. Call us, and you’ll be outside cooking before you know it.