Beer-Marinated Pork Tenderloin with Charred Corn-Cheddar Relish

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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

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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.

ARE YOU GRILLING FOR SUPERBOWL?

Are you grilling for Superbowl? Try this recipe!

Smoky Grilled Chicken Wings

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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.

Pumpkin Soup with Feta

Pumpkin Soup with Feta

Make use of those pumpkin patch leftovers and warm yourself up in this cooler weather with this recipe for delicious pumpkin soup!

Print recipe here!

Ingredients

– ½ small leek, sliced into thin rounds
– celery stalk, thinly sliced
– ⅛ celery root, cut into ½ inch cubes
– 1 large shallot, peeled and chopped
– 1 clove of garlic, peeled and minced
– 3 sprigs of thyme
– 1 qt water

3½ tsp salt
– 2 small pumpkins of about 1½ lbs each
– 3½ oz. (100 g) feta cheese
– Watercress for garnish

Instructions

Set the EGG for direct cooking at 350°F.

Put the cut vegetables, thyme sprigs, water, and salt in the Dutch oven then put it on the cooking grid. Place the pumpkins next to the Dutch oven and close the lid of the EGG. Roast the pumpkins for about 30 minutes while the vegetables are cooking. After 30 minutes, check the pumpkins and the vegetables in the Dutch oven to see if they’re soft. Continue to cook if they’re not soft yet.

Remove the pumpkins when cooked and leave to cool. Remove the Dutch oven from the EGG and remove the thyme. Peel the pumpkins, halve them, and scoop out the seeds. Cut the flesh into chunks and add them to the Dutch oven. Purée the mixture in a blender and pour through a sieve, then season to taste with salt and pepper.

Cut the feta into cubes and put them into different bowls (suggested: 8). Pour the soup in the bowls and garnish with the watercress.

Apple Crumble with Cherry and Peach Jam

Apple Crumble with Cherry and Peach Jam

There’s nothing like a fresh, sweet treat to end your day. Whether you whip up this dessert to share with your family or keep it for yourself, it’s here and ready for you to try!

Print recipe here!

Ingredients

– 3/4 cups of butter, plus extra butter for greasing
– 1 3/4 cups of flour
– 1 1/2 cups of brown sugar
– 1 egg yolk
– 3 apples
– juice of 1/2 lemon
– 2 tsp ground cinnamon
– 4-6 tbsp cherry jam (with pieces of fruit)
– 4-6 tbsp peach jam (with pieces of fruit)

Instructions

Set the EGG for indirect cooking at 350°F and grease a cast iron skillet with your extra butter.

Cut the remaining butter into small cubes and mix the flour and 1 1/4 cup of brown sugar together. Add the butter cubes, egg yolk, and mix together with an electric mixer until mixture becomes a crumbly dough.

Press the crumbly dough around the sides of the cast iron skillet to make a raised edge about an inch high. Peel and core the apples, then cut them into thin slices. Sprinkle the lemon juice on top of the slices. Arrange the slices in a circle across the dough until the bottom is covered, then sprinkle with cinnamon.

Spread the cherry and peach jam over the apples with a spoon and then sprinkle with 1/4 cup sugar.

Place your skillet on the EGG’s grid then close to bake for about 30 minutes, or until golden brown.

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.

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.