Bering’s Big Green Egg Grilling Recipes for Mother’s Day!

Berings Grilling ExpertsAs we countdown to Mother’s Day it is always nice to be reminded that what your mother is most likely to enjoy is your company. You don’t need to wait for an hour at a restaurant this Sunday. It will be just as special, if not more, celebrating Mom at your house by making her lunch or dinner.

Some of you are familiar with the Big Green Egg Grilling Clinics we’ve been hosting. They have proven to be a success and we are thrilled that customers continue to show up and enjoy the experience as much as we do. The clinics offer great tips for not only maintaining and taking care of your Big Green Egg grill, but they cover the basics on up to delicious recipes for the whole family to enjoy.

We have compiled all of the recipes that have been covered so far and hope that you find at least one to share with your mother on her special appreciation day this Sunday, May 10th. Please scroll down for some tasty recipes that she is sure to love, along with the time shared.

 

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Bering’s Big Green Egg Rotisserie Style Chicken

Ingredients:

  • 3-6 Lb. Air Chilled Whole Chicken (I prefer Air chilled chicken as there is no water solution added to the meat, but you can use any type of chicken)
  • 12 oz. Can of Beer for the Fold Up roaster
  • 16 Oz Can of Beer if doing traditional Beer Can Chicken (no vertical roaster)
  • White wine, butter, rosemary or any combination you prefer if using the ceramic roaster
  • Salt and Pepper, or any of your favorite rubs
  • 1-Teaspoon Baking Powder

Food Prep:

  1. Line Baking sheet with aluminum foil, then paper towels, place chicken on top.
  2. Using paper towels, pat chicken to remove any water moisture.
  3. Using a small Knife cut a slit into the back on the chicken.
  4. Use your fingers to pull the skin away from the chicken (under the breast and legs/wings.
  5. Mix your favorite Rub or simple Salt and Pepper combo (2 parts salt, 1 pepper), with 1 Teaspoon of Baking power. This will help to dry your skin out).
  6. Apply Rub all over, including under the skin.
  7. Use cooking spray to coat vertical roaster.
  8. Place Chicken on vertical or ceramic roaster Legs down.
  9. Place chicken in Drip pan (Line your drip pan with aluminum foil for quicker cleanup. Add about a ½ inch of water or beer to drip pan.

BBQ Items:

  • Hickory Wood or other Wood chips like apple, alder.
  • Green Egg circular drip pan with about 1/2 inch of water in the pan.
  • Meat thermometer or igrill mini/pro or other monitoring device will work.
  • Vertical Roaster-Fold up, traditional, or Ceramic Roaster, or V-rack.
  • BBQ sauce or your favorite glaze. (Optional)
  1. Soak Wood Chunks for about 15 minutes
  2. Place wood chunks in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  2. With Vents wide open on Bottom and Top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place Smoke Poach on Charcoal if using.
  4. Place Plate Setter (Legs Up) for indirect cooking.
  5. Place Grill on plate setter.
  6. Close Lid and leave vents open until temperature reaches 350 degrees.
  7. Place the Chicken on the grill, insert meat thermometer or igrill probe to deepest part of Breast meat) then close the vents enough to maintain temperature of 350 degrees.
  8. You will need to open the vent on the bottom about 1 1/2”, top about ½ inch and then monitor the temperature to maintain 350 degrees.
  9. When your probe reaches 135 Degrees, open the egg and apply bbq sauce or your glaze if using.
  10. Open the vents and let temperature rise to 500 degrees.
  11. Maintain 500 Degrees with vents. I like to rotate the chicken around the grill and place the two sides close to the open vents of the plate setter.
  12. When your probe reaches 160 degrees on the chicken breast, 175 Degrees on the dark meat, pull your chicken off the egg and let it set or 20 minute.
  13. Leave your probe in the meat and keep track of the temperature, as it will keep cooking.
  14. Let Chicken stand for 15-20 minutes before serving.

TIP: Make sure to give your Chicken time to sit about 15-20 Minutes before carving, this will allow the juices to flow back into the meat.

Grilling time can vary, but a 3-6 pound Chicken Usually takes 35 Minutes to and Hour.

BBQ HQ Berings

Bering’s Big Green Egg Baby Back and St Louis Style Ribs

Ingredients:

  • 2-4 Racks of Baby Back or St Louis Style Ribs (2-3 Pounds each)
  • Rib Rub. (Make sure your rub has brown sugar or sugar as this will help to caramelize your ribs
  • Canola Oil

Cooking Concept: Smoke, Steam, and Slather. We will utilize a couple of different cooking techniques to create moist ribs with a firm glaze. We start by using smoke to add flavor and texture to the ribs, and then we wrap the ribs to let steam add moisture to our meat. Finally, we let our ribs cook on the grill to develop a firm bark, applying BBQ sauce or a glaze to develop more flavor.

Food Prep:

  1. Coat Aluminum foil or baking sheet with Paper towels.
  2. Using paper towels, pat the Ribs down to remove any water moisture.
  3. Using a small knife, score lines in the membrane of the ribs.
  4. Apply your favorite rub to both sides of your ribs.
  5. Leave ribs on counter, you can wrap them in plastic wrap or let them sit on a wire rack or baking sheet for an hour.
  6. At this point your ribs will start to sweat and the rub should start to glaze.

BBQ Items:

  • 3-4 Hickory or any of your favorite wood chunks
  • Aluminum drip pan with about 1/2 inch of water in the pan
  1. Soak Wood Chunks for about 15 minutes.
  2. Place wood chunks in center of aluminum foil, then wrap.
  3. Poke holes on top of the aluminum foil (about 10-15).

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  2. With Vents wide open on Bottom and Top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place Smoke Poach on Charcoal
  4. Place Plate Setter (Legs Up) for indirect cooking.
  5. Place Aluminum Pan on top of plate setter (this will be used to add moisture to the meat, plus take care of the fat drippings.
  6. Place Grill on plate setter.
  7. Place V-Rack on Grill.
  8. Close Lid and leave vents open until temperature reaches 225-235 degrees.
  9. Place the Ribs in the V-rack.
  10. Smoke the ribs at 225-235 Degrees for at least 2 hours. As a rule of thumb, I smoke the ribs for as long as the weight of the rib racks Example. A 3-pound rib I will smoke for three hours.
  11. After Smoking for 2-3 hours, wrap your ribs in aluminum foil or place in aluminum pan and cover tightly. Cook for an additional 2 hours at 225-235.
  12. Remove Ribs from Aluminum Pan or Foil and place on the grill. If you are basting with BBQ sauce, apply your first coat now.
  13. Continue Cooking for 1 ½ to 2 hours, applying your BBQ sauce or glaze again 30 minutes before taking off the grill.
  14. Remove ribs from the grill and let cool 5-10 minutes.

TIP: Brining your Baby Back Ribs will add moisture and increase flavor. St Louis Style Ribs have a higher fat content and therefore brining is unnecessary.

Brining:

Add equal parts salt and sugar to 4-6 quarts of water depending on how many ribs you are brining). ¼ cup salt and ¼ cup sugar for every 2 quarts is a good rule of thumb. Brine for 1-2 hours, then remove and go to step one of food prep.

Enjoy!

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Bering’s Big Green Egg Prime Rib

Ingredients:

  • First Cut Prime Rib-Bone in or Boneless.
  • Sea Salt and Pepper
  • Canola Oil

Food Prep:

  1. Coat Aluminum foil or baking sheet with sea salt in an even layer.
  2. Using paper towels, pat the prime rib to remove any water moisture.
  3. Coat Prime Rib with oil, this should be a light coat.
  4. Using your hands to hold the roast, simply press each side on the salt layer until all sides are coated. (Feel free to add salt to other parts of prime rib if needed.
  5. Wrap in Plastic Wrap and place in fridge for at least 2 hours, or overnight if possible.
  6. Proceed to BBQ items and soak your wood chunks.
  7. Pull the prime rib out of the fridge (this depends on the size of the prime rib) and let it come to room temperature. (Usually 2-3 hours)
  8. At this point you can add your favorite rub.
  9. Proceed to Egg Setup

BBQ Items:

  • Hickory Chunks or other Wood, 3-4
  • Aluminum drip pan with about 1/2 inch of water in the pan
  • Meat thermometer or grill mini/pro or other monitoring device works
  1. Soak Wood Chunks for about 15 minutes.
  2. Place wood chunks in center of aluminum foil, then wrap.
  3. Poke holes on top of the aluminum foil (about 10-15).

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  2. With Vents wide open on Bottom and Top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place Smoke Poach on Charcoal
  4. Place Plate Setter (Legs Up) for indirect cooking.
  5. Place Aluminum Pan on top of plate setter (this will be used to add moisture to the meat, plus take care of the fat drippings.
  6. Place Grill on plate setter.
  7. Close Lid and leave vents open until temperature reaches 500-550 degrees.
  8. Place the Prime Rib on the grill, insert meat thermometer or grill probe to deepest part of meat) then close the vents until the temperature comes down to 325-330 degrees.
  9. You will need to open the vent on the bottom about 1”, top about ½ inch and then monitor the temperature to maintain 325-330 by using the vents.
  10. Depending on how you like your prime rib, 115-120 for Rare, 125-130 for Medium rare, Pull the meat off the grill about 5 degrees less than desired doneness. Leave your probe in the meat and keep track of the temperature, as it will keep cooking.
  11. Tent your meat with aluminum foil and let stand for 20-30 minutes before serving.

TIP: Make sure to give your Prime Rib time to sit before carving, this will allow the juices to flow back into the meat. If serving later, let the meat cool for about an hour, and then place in a warming bag or in the oven. You can preheat your oven to 200, then wait till it reaches 150-175 and turn off. This will keep the meat warm.

Grilling time can vary, but a 3-5 pound roast takes about 2:15-3:00

Enjoy!

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Bering’s Big Green Egg Beer Brats

Ingredients:

  • 8-16 Brats (Feel free to use any sausage you like)
  • (4) 12 oz. Can of Beer
  • 4-6 cups of water
  • 3 Bay leaves
  • 1 Green Bell Pepper Sliced
  • 1 Yellow Onion sliced
  • 1 Large package mushrooms sliced. (Use any kind you like)
  • 6 garlic cloves peeled
  • 8-16 Hot Dog or Hoggie Buns

Food Prep:

  1. Fill Aluminum pan with Vegetables and Spices.
  2. Pour beer over the top.
  3. Add Brats or Sausage.
  4. Add water until slightly about your sausage or brats.
  5. Cover tightly with Aluminum foil.

Egg Setup:

  1. Fill Egg with charcoal to the first ring.
  2. With Vents wide open on Bottom and Top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Place Plate Setter (Legs Up) for indirect cooking.
  4. Place Grill on plate setter.
  5. Place Brats on grill.
  6. Close Lid and leave vents open until temperature reaches 300-325 degrees.
  7. Cook Brats for 3 hours.
  8. Remove Aluminum foil with Brats from Egg and place in your conventional oven.
  9. Open up vents and allow egg to get to 500 degrees.
  10. Place Brats on grill and cook for 3-4 minutes. (Were adding some grill marks)
  11. Serve immediately.

Tip: Load up your condiments or try different options with your brats. I like mustard, or a slice of cheese on the bottom of the bun. Another option is to pan fry your veggies before placing them on top of your Brat.

Enjoy!

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Bering’s Big Green Egg Double Cut Pork Chops

Ingredients:

  • 2-4 Double Cut Pork Chops-Bone In (Ask for Porterhouse cut)
  • Sea Salt and Pepper or your favorite rub
  • Canola Oil

Cooking Concepts: Direct Grilling, High to Low.

Food Prep:

  1. Mix 4 tablespoons Salt, 4 Tablespoons Sugar with 3 quarts water.
  2. Add Pork Chops to brine and refrigerate for 1-2 hours. (Plastic gallon bags or any non-reactive bowls will work).
  3. Remove from brine and pat dry.
  4. If your Chops have an outer fat slab, use a knife to create crosshatch pattern. (This will help to render the fat).
  5. Apply rub to chops and let sit for 30 minutes to an hour at room temperature.

Egg Setup:

  1. Fill Egg with charcoal to just below the first ring.
  2. With Vents wide open on Bottom and Top, light fire and after about 10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
  3. Add Stainless steel grill or Cast iron grill.
  4. Let Fire reach 550-600 Degrees.
  5. Lift Grill and Place Smoke Poach on Charcoal (smoke pouch is optional)
  6. Wait about 5 minutes for pouch to start smoking.
  7. Insert Meat Thermometer or Remote monitoring probe (igrill, Green Egg or and other brand). Insert into the side of the chops, in the middle of the pork.
  8. Place Chops on Grill and leave the egg open. Sear First side for 3-4 minutes, and then flip over.
  9. Sear other side for 2 minutes, and then close the top and bottom vents.
  10. The temperature will start to drop in the egg; this is exactly what we want to happen.
  11. Continue Cooking until the internal temperature reaches 125 and apply your glaze if using. (See Below)
  12. Continue cooking until the temperature reads 140-145. Meat will continue cooking an additional 5-10 degrees.
  13. Let meat sit for 10 minutes then serve.

TIP: Lean Pork can easily dry out, bringing will help to retain moisture and add flavor to your chops.

Brining:

Add equal parts salt and sugar to 4-6 quarts of water depending on how many Pork Chops you are brining). ¼ cup salt and ¼ cup sugar for every 2 quarts is a good rule of thumb. Brine for 1-2 hours, then remove and go to step one of food prep.

Glaze:

Feel free to use any glaze recipe or even store bought. I like a Bourbon glaze, recipe as follows:

  • 3 tablespoons bourbon
  • 3 tablespoons plus ½ teaspoon Dijon Mustard
  • 2 tablespoons lite soy sauce or Bragg
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice.
  • ¼ to ½ cup of light brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Mix all ingredients into a small saucepan and cook for 2-3 minutes over medium heat, whisking constantly.

Remove from heat and set aside.

Enjoy!

Bering’s Grilling Experts

www.berings.com

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