Chef Reggie’s Southern Big Green Egg Recipes

Smoked Cornish Hen and Caribbean Pork with a Cranberry Sauce

Ingredients for Smoked Cornish Hen and Caribbean Pork:

  • 1 Cornish Hen
  • 2 Pork Tenderloins
  • Salt and Pepper
  • Spicy Brown Mustard
  • Curry Powder Spice
  • Garam Masala Spice
  • Creole or Cajun Seasoning
  • BBQ Glazed

Method for Smoked Cornish Hen and Caribbean Pork:

  1. Make sure the Cornish Hen is fully thawed and free of excess water or ice. Season with salt, pepper, and creole seasonings.
  2. Place on the BGE and cook for about 45 minutes to an hour. Turning occasionally throughout the cooking process. Cook until the internal temperature reaches 175-180 degrees.
  3. Use a brush to coat with your preferred BBQ glaze the last 15 minutes of cooking.
  4. Coat the pork tenderloins with mustard, salt, pepper, curry powder, garam masala, and creole seasonings.
  5. Spray the tenderloins with olive oil spray. Grill on both sides for 5-10 minutes – try to create nice grill marks.
  6. After grilling move the park to the cooler side of the grill and continue cooking for 15-20 minutes or until the meat reaches internal temperatures of 155 degrees.
  7. Use a brush to coat the tenderloins with your preferred BBQ glaze the last 10 minutes of cooking.

Ingredients for Cranberry Sauce:

  • 1 LB Fresh Cranberries
  • 3-4 Cups Brown Sugar
  • 1-2 Cups Orange Juice
  • Lemon Zest
  • 1 Cinnamon Stick
  • 1/4 Cup Bourbon
  • Salt to Taste

Method for Cranberry Sauce:

  1. Mix all ingredients and simmer for 30-45 minutes until liquid is reduced by 1/3.
  2. Let cool and serve.

Jambalaya Cornbread Dressing


  • 2 LB Cooked Cornbread
  • 1 LB Gulf Shrimp
  • 1 LB Andouille Sausage
  • 1 Cup Red and Yellow Bell Peppers
  • 1 Cup Onions
  • 1/4 Cup Minced Garlic
  • Dry-Thyme
  • Basil
  • Parsley
  • Oregano
  • Chicken Stock
  • Milk
  • Salt
  • Pepper
  • Creole Spice Seasoning


  1. Crumble 2 LBS of cornbread, add 1 Tbsp. of each dry herb. Add salt, pepper, and creole seasoning to taste.
  2. Dice onion, and assorted bell peppers. Add to pan/skillet with oil and place on the grill for 5-10 minutes stirring occasionally. Add medium dice andouille sausage and garlic to pan. Continue cooking for 15-20 minutes. This can be done on the grill or indoors on the stove top.
  3. Add sausage mixture to cornbread preparation. Add shrimp and equal parts stock and milk. Be careful with the liquid. We need just enough for product to hold together like dumplings.
  4. Add product back to a cast iron skillet and continue cooking on the grill or indoors in the oven for 20-30 minutes until you have a light brown crust on top.

Sweet Potato Casserole


  • 4-5 Sweet Potato
  • Diced Pineapple
  • Marshmallow
  • Salt
  • Cinnamon
  • Nutmeg
  • Olive Oil
  • Brown Sugar
  • Bourbon or Dark Caribbean Rum
  • Butter


  1. Salt and oil sweet potatoes. Place on the grill (not directly over hot coals) and cook for 45-50 minutes.
  2. Mix 2-3 cups of brown sugar, 1 Tbsp. of cinnamon, and 1 tsp. of nutmeg. Hold for later.
  3. Measure 1/2 cup of bourbon and cut about 1/4 pound of butter for studding casserole.
  4. When potatoes are fork tender and warm, cut ends and score end to end with knife to release skin. Place cut sections of sweet potato in a cast iron pan.
  5. Coat potatoes with sugar mixture, add dice pineapple, butter, liquor and top off with marshmallows. Place back on grill for about 20-30 minutes before serving.

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