Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish

Print recipe here!

Ingredients

Marinade
1 (12-ounce) bottle Ale
½ cup maple syrup
¼ cup fresh lime juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 pork tenderloins (about 2 pounds total)

Relish
1 ½ cups fresh corn kernels (or frozen corn kernels, thawed)
½ cup finely diced jarred roasted red bell peppers
½ cup finely diced Cabot Sharp Cheddar
¼ cup chopped fresh cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions

To make pork
In bowl, whisk together marinade ingredients; pour into large plastic zip-close bag and add pork tenderloins, turning to coat. Let marinate in refrigerator for 8 hours or overnight. Remove tenderloins from marinade, shaking off excess. Set EGG for direct cooking at 500°F/260°C. When hot, place tenderloins directly over heat, turning ¼ turn until browned on all 4 sides, 2 to 3 minutes per side.

Transfer tenderloins to a V-rack or raised grid; close dome of EGG and continue cooking until the tenderloins are slightly pink in the center (145°F/63°C). Remove from EGG and let rest for 5 minutes for juices to settle. Cut tenderloin into thick slices and serve with Charred Corn-Cheddar Relish.

To make relish
Place large nonstick or cast-iron skillet on EGG. When skillet is hot, add corn and cook, stirring occasionally, until corn is nicely browned, about 2 minutes (be prepared for some to pop out of skillet).

Transfer corn to bowl. When cool, add remaining ingredients and combine well. Serve spooned on top of sliced pork. Makes 8 servings

Big Green Egg Baked Apple Roses

Big Green Egg Baked Apple Roses

Print recipe here!


Ingredients

2 large apples
Juice of half a lemon
2 tbsp brown sugar
¼ cup butter, melted
1 tsp ground cinnamon
¼ tsp nutmeg
1 sheet puff pastry, thawed
1 egg
2 tsp water
¼ cup powdered sugar

Method

Set the EGG for indirect cooking at 400°F. Cut the apples into about 1/8-inch slices and sprinkle with lemon juice to prevent browning. Microwave the apple slices for 45 seconds or until they are soft and pliable. Roll the puff pastry sheet into a 9×12 inch rectangle with an 1/8-inch thickness. Cut 6 2-inch wide
strips of dough.

Mix the sugar, cinnamon, and nutmeg together. Spread the melted butter over the dough and top with a generous amount of the sugar mixture. Place apple slices along one long edge of the dough, about ¼ inch beyond edge of dough, overlapping slices slightly. Fold the bottom of the dough over the apples to secure them.

Beat the egg and water together and paint the surface of the dough with the egg wash. Sprinkle the apples and dough with more of the sugar mixture. Roll the dough to form the rose shape. Seal the roll with the end of the dough strip. Repeat for all the dough strips and place in a prepared muffin tin.

Bake for 45 minutes, or until the apples are golden. Sprinkle with powdered sugar and let cool 5 to 10 minutes. Serve warm.

Takeo Spikes’ Ribs

Takeo Spikes’ Ribs

Print recipe here!

Ingredients
Ribs
Your favorite BBQ Rub
Yellow mustard
Apple juice

Instructions
Remove ribs from the fridge and begin prep work. This will take about 30 minutes to an hour.

Remove the membrane, which is a thick plastic-like skin over the boney part of the ribs. Removing this allows the smoke to penetrate the meat better. Pry up on the membrane using a knife or other sharp utensil. Then grab the membrane with a paper towel and pull it clean off.

Then apply a light coating of yellow hot dog mustard to the bony side of the ribs to help the rub to stick real good. Once the bony or bottom side of the ribs are coated with mustard and rub. Flip them over and do the same with the top side. Add a light coat of mustard then sprinkle on the rub. Not too thick but enough to cover the ribs real good. Once the ribs are coated on both sides with rub and mustard, leave them there to go get the EGG ready.

Make sure you have plenty of lump charcoal in the fire bowl. Fill it up to the top of the bowl, which is an inch or two above the air holes. Place the convEGGtor in place with the legs facing up then place the grate on top of that. If you are worried about the drippings on your convEGGtor, you can place a drip pan on it or some foil which can be easily thrown away when you’re finished cooking.

After the coals have been burning for about 7 minutes, close the dome and leave the bottom and top vents all the way open until the EGG reaches about 230°F/110°C. While the EGG is heating up, go ahead and get the ribs and place them on the grate bone side down.

Once the EGG reaches 230°F/110°C, adjust the vent at the bottom and the top to hold this temperature. For me, that means the daisy wheel at the top is only slightly cracked open at about 20% open and the bottom vent is open about ¾ of an inch or so.

This is where the 2-2-1 method of making the ribs tender really starts. Start a timer or just make note of the time because the ribs will only stay in this current configuration for 2 hours.

Once 2 hours are up, the ribs should be wrapped in heavy duty foil or an easier method is to place them in a large foil pan with foil covering the top tightly. Then place back on the EGG. Some folks put (only a little) apple juice down in the pan to create more steam and flavors. It is this steaming action that super tenderizes the ribs.

This is the 2nd step in the 2-2-1 method and lasts 2 hours, just like the first step. After 2 hours have expired with the ribs in foil or in the covered pan, remove them from the pan or foil and place them once again directly on the grates for 1 hour.

When they come out of the foil or pan, they look wet and there is no crust to speak of. The last hour on the grates dries the top a little and develops the crust on the outside that is usually desired. This is the last step and when the hour is up, the ribs are ready to slice and eat.

You will pull them off at 185-190°F/85-87°C internal temp in between the bones.

ARE YOU GRILLING FOR SUPERBOWL?

Are you grilling for Superbowl? Try this recipe!

Smoky Grilled Chicken Wings

 Print

Ingredients

  • Smoked Paprika Chimichurri (ingredients below)
  • Marinated Chicken Wings (ingredients below)

Instructions

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Place marinated wings (instructions below) on a flat tray and season to taste with sea salt. Place the wings on the EGG in a single layer to begin cooking. Allow the skin to begin crisping on one side, then flip and close the lid of the Big Green Egg to allow the wings to slowly bake as the skin renders crispy. Also closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process. Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin. The entire process may take anywhere from 20 – 25 minutes. Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown.

Allow to rest for 3 – 5 minutes, then serve.

Smoked Paprika Chimichurri Ingredients

  • ⅔ cup Arugula Leaves, tightly packed
  • 1 ⅔ cup Garlic Clove, peeled, finely chopped
  • ¼ cup Rosemary Leaves, tightly packed
  • 2 cup Italian Parsley Leaves, tightly packed
  • ⅔ cup Shallots, finely diced
  • 2 tbsp Sage Leaves, tightly packed
  • ½ cup Oregano Leaves, tightly packed
  • ½ cup Whole Grain Mustard
  • 1 ⅔ cup Extra Virgin Olive Oil
  • 2 tbsp Smoked Paprika
  • 1 tsp Crushed Red Chili Flakes
  • ½ cup Red Wine Vinegar
  • To taste Sea Salt
  • 2 ⅔ cup Water
  • ½ cup White Wine Vinegar
  • ⅔ cup Lemon Juice

Smoked Paprika Chimichurri Instructions

Finely chop all herbs and greens. Combine all finely chopped herbs in a large mixing bowl. Add remainder of the ingredients and mix thoroughly. Reserve finished chimichurri in the refrigerator until ready for use.

Marinated Chicken Wings Ingredients

  • 2 ½ pounds Chicken Wings
  • 1 tbsp Crushed Red Chili Flake
  • ¼ cup White Wine Vinegar
  • ¾ cup Smoked Paprika Chimichurri
  • To taste Fine Sea Salt

Marinated Chicken Wings Instructions

On a clean cutting board with a sharp knife separate the drumette, flap, and wing tip; discard the wing tips. In a large bowl combine the vinegar, chimichurri, and red chili flakes. Toss the drumettes and flaps in the chimichurri marinade until well coated and allow to sit in the refrigerator for 3½ – 4 hours.

Smoky Grilled Chicken Wings

Thrill your Super Bowl guest with these amazing wings! The Big Green Egg makes them a simple way to keep game-time good easy and delicious.

Print recipe here!

Ingredients

Smoked Paprika Chimichurri:
⅔ cup Arugula Leaves, tightly packed
1 ⅔ cup Garlic Clove, peeled, finely chopped
¼ cup Rosemary Leaves, tightly packed
2 cup Italian Parsley Leaves, tightly packed
⅔ cup Shallots, finely diced
2 tbsp Sage Leaves, tightly packed
½ cup Oregano Leaves, tightly packed
½ cup Whole Grain Mustard
1 ⅔ cup Extra Virgin Olive Oi
2 tbsp Smoked Paprika
1 tsp Crushed Red Chili Flakes
½ cup Red Wine Vinegar
To taste Sea Salt
2 ⅔ cup Water
½ cup White Wine Vinegar
⅔ cup Lemon Juice

Marinated Chicken Wings:
2 ½ pounds Chicken Wings
1 tbsp Crushed Red Chili Flake
¼ cup White Wine Vinegar
¾ cup Smoked Paprika Chimichurri
To taste Fine Sea Salt

Instructions

Smoked Paprika Chimichurri:

Finely chop all herbs and greens. Combine all finely chopped herbs in a large mixing bowl. Add
remainder of the ingredients and mix thoroughly. Reserve finished chimichurri in the refrigerator
until ready for use.

Marinated Chicken Wings:

On a clean cutting board with a sharp knife separate the drumette, flap, and wing tip; discard the
wing tips. In a large bowl combine the vinegar, chimichurri, and red chili flakes. Toss the
drumettes and flaps in the chimichurri marinade until well coated and allow to sit in the
refrigerator for 3½ – 4 hours.

Finish:

Set the EGG for direct cooking (no convEGGtor) at 400°F.


Place marinated wings on a tray and season to taste with sea salt. Place the wings on the EGG in a single layer to start cooking. Allow the skin to begin crisping on one side, then flip and close the lid to allow the wings to slowly bake as the skin renders crispy. Also, closing the lid of the Big Green Egg will allow the wings to develop that signature smoky flavor that is produced during the cooking process.


Maintain a temperature of around 350°F/177°C and check and rotate the wings every 5 minutes to get an even golden brown and crispy skin. The entire process may take anywhere from 20 – 25 minutes. Remove the wings from the heat and place on a wire rack once all the fat is rendered and the skin is evenly crispy and golden brown. Allow to rest for 3 – 5 minutes, then serve.

Prime Rib Roast

Still looking for the perfect main dish for your family’s holiday meal? Take a look at this recipe for a juicy, tender prime rib roast! This is a main course sure to wow your family and guests!

Print recipe here! 

Ingredients

– 1 NorthStar Bison Prime Rib Roast (bison or beef)
– 3-4 garlic cloves, minced
– Olive oil (as desired)
– 3 tbsp NorthStar Seasoning or your favorite seasoning mix or rub

Instructions

Cover your fresh or thawed roast with olive oil, garlic, and seasoning. Wrap it in foil then let it marinate in the refrigerator for 12-24 hours. Remove it from the refrigerator and its foil 1 hour before beginning to cook.

Set EGG for indirect cooking at 500°F and place meat on a Half-Moon Cast Iron Griddle or a flat cookie sheet to braise for 10 minutes on each side. This should give it the meat a crust to keep it juicy.

Lower the EGG’s temperature to 200°F and set to cook another 40 minutes. Use a meat thermometer to check that its internal temperature reaches at least 140°F (for a rare cook). Remove the roast when it reaches your desired internal coloring then let set for 15 minutes before cutting to serve.

Note: A standing Rib Roast will take a little longer to cook.

Shrimp Tacos

Kick back and relax away from the stress of the week with one of these incredible shrimp tacos! This refreshing recipe can make a great addition to any weekend meal plans, with fresh flavors to ‘wow’ your family and guests!

Print recipe here!

Slaw Ingredients

• 4 cups cabbage
• ¼ cup of apple cider vinegar
• ¼ cup of olive oil
• 2 Tbsp of sugar
• 1 jalapeño, diced
• 1/3 cup of white onion
• 10 sprigs of cilantro, chopped
• Salt to taste
• Pepper to taste

Instructions
Mix all the ingredients together and refrigerate for about 30 minutes.

Avocado Spread Ingredients

• 1 large avocado
• 1 cup sour cream
• 1 tsp of lime, freshly squeezed
• Salt to taste

Instructions
Smash the avocado to preferred consistency. Mix all the ingredients together and set aside.

Shrimp Taco Ingredients

• 1 lbs of shrimp, peeled and deveined
• 1 cup tomatoes, diced
• 5-6 skewers, soaked
• 3 Tbsp olive oil
• Big Green Egg Sweet & Smoky Seasoning
• 4-5 Flour or Corn tortillas

Instructions
Set the EGG for direct cooking without the convEGGtor at 400°F. Skewer the shrimp, drizzle with olive oil and season with Sweet & Smoky Seasoning. Grill for about 3 minutes on each side. Construct tacos with slaw, avocado spread, and shrimp added according to your preferences.

Stuffed Pretzels Recipe

Stuffed Pretzels

We bet you’ll have a hard time eating just one of these delicious, stuffed pretzels! Thankfully, this recipe will give you plenty to enjoy and share.

Ingredients

Print recipe here.

2 cups milk
2 Tbsp yeast
6 Tbsp brown sugar
4 ½ cups flour
4 Tbsp butter-softened
2 tsp table salt
Baking soda
Kosher salt
Pepperoni
Mozzarella and provolone cheese

Instructions

Warm the milk and add to a bowl with the yeast. Let mixture rest for 2 minutes. Mix in brown sugar, 2 cups of flour, and softened butter, then combine. Add in the remaining flour and salt. Lightly flour a surface and knead your dough on it for roughly 10 minutes. Set your dough aside in a warm place for about an hour to let it rise.

Set your EGG for indirect cooking with the convEGGtor at 350°F.

Add some baking soda to warm water and still until it dissolves. Take your dough and punch it to help in deactivating the yeast. Roll a handful of dough out on the floured surface into a rectangle, and ensure it will have room for stuffing. Add your pepperoni and cheeses to add in the middle of the dough, then fold your dough over to encase it. Dunk your stuffed pretzel in the water and baking soda mixture. Place in a skillet or deep dish pizza pan and sprinkle with salt. Bake for 20-30 minutes or until golden brown.

Simply Perfect Ribs

What says “Summer” like a stack of perfectly grilled ribs? Check out this recipe to take advantage of this delicious rendition yourself!

Ingredients

Print recipe here.

– 2 racks of baby back or spare ribs
peach preserves

Rib Seasoning:
4 tbsp paprika
2 tbsp oregano
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp onion powder
1 tbsp dry mustard
2 tbsp cumin
2 tbsp salt

Instructions

Prepare your EGG for indirect cooking by setting the convEGGtor at 300°F.

Combine all the rib seasoning spices in a bowl and mix well. Remove the membrane from your ribs and trim them as preferred. Apply the seasoning to both sides of the racks.

Place the ribs on the Rib and Roast Rack with the bone side down. Let cook for one hour. Flip the ribs and rotate the rack to its other side. Cook for another hour.

Baste the ribs in your peach preserves then wrap them in aluminum foil. Make sure to wrap tightly, so as not to allow any gaps that would promote steam. Cook for another half hour.

Unwrap the ribs and cook them directly on the grid for an additional 15 minutes to let the glaze set. Allow them to cool for 5 to 10 minutes before serving.

Summer Grillin’ Food, Fun & Sun!

Enjoy the 4th of July with food, fun & family!

 

STUFFED BURGERS

Put a twist on the Hamburger this July 4th with the Big Green Egg!

 

Ingredients (serves 6)

  • 80/20 Ground Beef (80% meat, 20% fat)
  • 2 tomatoes (sliced)
  • Mozzarella cheese (sliced)
  • Prosciutto (sliced)
  • Crumbled blue cheese
  • BBQ rub or season to taste

Instructions

Set the EGG for direct cooking at 400°F /204°C and cook burgers for 5-6 minutes per side.

 

 

Learn more about this versatile cooking device at e-konomy.com/big-green-egg-tucson