When it comes to outdoor cooking, the Big Green Egg isn’t just a grill - it’s a culinary playground. With the EGGspander system, you can craft an entire meal from start to finish, all on one Egg. Whether you're hosting friends or just feeding your family something memorable, this balanced, vibrant meal, complete with crisped fingerling potatoes, herb-basted eggplant, and boldly spiced salmon, proves that flavor and efficiency don’t have to be at odds.
Let’s walk through how to make a full dinner on the Egg, using the versatility of the EGGspander to its fullest potential.
Set the Stage with the EGGspander
Begin by setting up your Big Green Egg for dual-zone cooking using the EGGspander system. You’ll want indirect heat on one side (with a convEGGtor below), and direct heat on the other for high-temp searing. Stabilize the Egg at 400°F (200°C) - a sweet spot for both roasting and searing.
Crisped Fingerling Potatoes with Herbs & Sumac
Zone: Indirect, top tier
Cook Time: ~30 minutes
Start with the Fingerling Potatoes by stabilizing your Big Green Egg at 400°F (200°C) and setting up your EGGspander for dual-zone cooking. Position a Cast Iron Skillet on the indirect side of the grill, on the top tier, letting it preheat while you prepare the potatoes.
Slice 1 lb of fingerling potatoes into ¼-inch coins, then toss them in a bowl with ¼ cup of olive oil (or tallow if you're after a deeper, meatier flavor), 2 tbsp of sumac, 1½ tbsp kosher salt, and 2 tsp of paprika. Once the skillet is hot, pour the seasoned potatoes into it and spread them into an even layer. Cook with the lid closed for about 30 minutes, stirring every 5 minutes to develop even browning and that crisp golden edge.
Herb Butter Eggplant – Charred & Aromatic
Zone: Direct, then Indirect
Cook Time: ~12 minutes total
Next up is the Herb Butter Eggplant—a dish that soaks up smoke and herb-infused butter like a sponge. Keep the Egg stable at 400°F (200°C) and maintain your dual-zone setup. On the direct side, place a cast iron grate for searing if desired, otherwise the grate is fine. You'll also want a small cast iron pan to melt the butter and infuse it with herbs.
In the small pan, melt ½ cup of butter with 4 tbsp each of chopped tarragon and dill, plus 1 tbsp of rosemary. Let the herbs sizzle gently to infuse the butter. Then stir in 1 tbsp each of coriander and paprika, and finish with 1 tbsp of kosher salt.
Slice a large eggplant into ¼-inch rounds and baste both sides generously with the herb butter. Lay them down on the direct cast iron grate and sear for about 2 minutes per side, brushing again with more butter after flipping. When they’re beautifully marked and softened, move them up to the indirect side of the Egg for another 8-10 minutes to finish through without burning, and to be done at the same time as the salmon.
Sumac-Spiced Salmon with Citrus Zest
Zone: Direct
Cook Time: 8–10 minutes
To finish the cook, we turn to the Sumac Salmon, which comes together quickly. Place a cast iron plancha or flat skillet over the direct side of the grill if you have not already and allow it to heat up.
In a small bowl, mix ½ tbsp sumac, 1 tbsp paprika, 2 tsp kosher salt, 2 tsp coriander, 2 tsp garlic powder, and 1 tsp onion powder. Take your side of salmon—2 to 3 lbs, cut into 4-inch wide filets—and drizzle with 2 tbsp olive oil, followed by the juice of 1 lemon. Then massage the spice blend into the flesh until the filets are evenly coated.
Place the salmon skin-side down on the plancha and let it cook undisturbed for 8–10 minutes, depending on the thickness and your preferred doneness. You’ll know it’s ready when you see the white fat begin to render out from between the flakes of the fish.
Next, pull off the eggplant, salmon, and take the potatoes off. Once the salmon is removed, toss them in a generous mix of chopped parsley and dill—about 5 tablespoons of each. The herbs will soften and release their aroma as they hit the hot potatoes.
