Bering’s Big Green Egg Holiday Recipes

Grilling Experts Logo1Bering’s Big Green Egg Butterflied Turkey Recipe

Ingredients:

  • 10-14 Lb. turkey (kosher or natural)
  • 2 cups soy sauce
  • 2 cups bourbon
  • 1 cup brown sugar
  • 1 shallot minced
  • 2 garlic cloves minced
  • Xl Ziploc or turkey bag
  • Cooking Oil. (Canola, vegetable, grapeseed)

Food Prep:

  1. Use poultry sheers to cut the back from the turkey
  2. In a small saucepan, heat bourbon on low heat for 3-4 minutes
  3. Add bourbon to soy sauce, shallots, brown sugar and whisk together
    1. Allow to cool for about 15 minutes
    2. Reserve about 1 cup for basting
  4. Add turkey to brine and refrigerate for at least 10 hours, or up to 24 hours
  5. Remove turkey from brine and pat dry with paper towels
  6. Place on a cooling rack or aluminum foil wrapped baking sheet
  7. Use a metal skewer or tip of a knife to poke holes in the fat pockets on the skin
    1. This will help render fat and make the skin crisp up faster

BBQ Items:

2 pecan and 2 apple wood chips (if using pecan wood chips)

Meat thermometer or iGrill mini/pro or other monitoring device

Aluminum drip pan

Stainless steel grill

  1. Soak wood chunks and chips for about 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  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
    1. This will help the fire spread quicker
  3. Place smoke poach on center of charcoal (if using)
  4. Place 4 wood chunks on outer part of lit charcoal
  5. Place plate setter (legs up) for indirect cooking
  6. Place stainless steel grill on plate setter
  7. Close lid and leave vents open until temperature reaches 350 degrees
  8. Insert meat thermometer or iGrill probe to deepest part of Breast meat, plus another into the deepest part of the thigh
  9. Apply any cooking oil to grill with paper towels
  10. Place the turkey on the grill breast side down
  11. Close the vents enough to maintain temperature of 325-350 degrees
  12. When your probe reaches 120-125 degrees, open the egg and flip turkey over with the breast facing up
    1. Apply reserved marinade with basting brush
  13. Close lid and maintain temperature of 325-350 degrees until turkey probe in breasts reaches 150 degrees
  14. Open top and bottom vents, increase temperature to 400-425 degrees
    1. This will lower your remaining time, plus help to make your skin crisper
  15. When your probe reaches 160 degrees on the turkey breast (175 degrees on the dark meat) pull your turkey off the Egg and let it set or 20-30 minutes
  16. Leave your probe in the meat and keep track of the temperature, as it will keep cooking
  17. Let turkey stand for 20-30 minutes before carving

TIPS:

Make sure to give your turkey about 20-30 minutes before carving to allow the juices to flow back into the meat.

Variations:

  • For a smaller number of guests, a young turkey can be substituted. Adjust cooking times accordingly.
  • Ignore wet brine and use salt only brine. Glaze turkey with your favorite glazes (orange, cranberry).
  • Grilling time can vary, but a 10-14 pound turkey usually takes about 2 – 2 ½ hours

Bering’s Big Green Egg Smoked Ham Recipe

Ingredients:

6-10lb ham

Glaze:

  • 1 cup maple syrup
  • ¼ cup honey
  • ¼ cup dark brown sugar
  • 1 tablespoon molasses
  • ¼ cup apple cider

Food Prep:

  1. Place ham on cooling rack and allow to come to room temperature
  2. Using a small knife, score your ham by making a grid
  3. In a small saucepan, heat glaze ingredients on medium low heat for 3-4 minutes, stirring frequently
    1. Remove from heat
  4. Use cooking spray to coat V rack
  5. Place ham on v-rack , hock side down
  6. Place v-rack in drip or roasting pan or line your roasting with aluminum foil for quicker cleanup
  7. Add about an ½-1 Inch of apple juice and water to the drip pan

BBQ Items:

Hickory chips

Hickory chunks (3-4)

Big Green Egg roasting pan or aluminum drip pan

Meat thermometer or iGrill mini/pro or other monitoring device

V-rack

  1. Soak wood chunks and chips for 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  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
    1. This will help the fire spread quicker
  3. Place smoke poach and chunks on charcoal if using
  4. Place plate setter (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 275 degrees
  6. Place the ham on the v-rack as per food prep step on the grill
  7. Insert meat thermometer or iGrill probe to deepest part of ham
  8. Close the vents enough to maintain temperature of 250-275 degrees
  9. When your probe reaches 125 degrees, open the Egg and place the ham on a cooling rack
  10. Remove fat from exterior of ham (this will be easier since we scored the fat in the food prep section)
    1. If your Ham has minimal fat, or you like that fat that’s on the ham, skip this step
  11. Apply glaze using a basting brush
  12. Increase temperature to 300 degrees, and continue cooking until probe in ham reaches 140 degrees
  13. Apply glaze one more time and continue cooking for 10 more minutes
  14. Pull ham off the grill
  15. Leave your probe in the ham and keep track of the temperature, as it will keep cooking
  16. Let ham stand for 30 minutes before serving

TIP: Make sure to give your ham about 30 minutes before carving.

Variations

Omit glaze and use 1 cup apple cider/1/8 cup granulated sugar to spritz ham

Smoking time can vary, but a 6-10 pound ham usually takes about 3-4 hours

Bering’s Big Green Egg Prime Rib Recipe

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
    1. 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 set-up

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 iGrill mini/pro or other monitoring device

  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 Set-up:

  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
    1. 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
    1. 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 iGrill 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
    1. 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

Bering’s Big Green Egg Roasted Turkey Recipe

Ingredients:

  • 1 – 10-14 lb. turkey (kosher or natural).
  • 2 tablespoons butter (unsalted works best)
  • 2 tablespoons Canola oil
  • White wine, butter, rosemary or any combination you prefer if using the vertical ceramic roaster
  • 1 cup table salt

Food Prep:

  1. Add 1 cup of table salt to 8 quarts of water (2 Gallons) mix well.
    1. (Optional) add 1 cup of sugar*
  2. Add turkey to brine and refrigerate 12-20 Hours
  3. Remove turkey, rinse, and pat dry with paper towels
  4. Use a metal skewer or tip of a knife to poke holes in the fat pockets on the skin
    1. This will help render fat and make the skin crisp up faster
  5. Melt butter and add Canola oil
  6. Apply butter mixture to turkey skin using a basting brush
  7. Use cooking spray to coat vertical roaster or if using v-rack, place heavy aluminum foil on v-rack and spray with cooking spray
  8. Poke 5 holes in foil for oil to drip into pan
  9. Place turkey on vertical or ceramic roaster legs down
  10. Tuck wings underneath using cooking twine
  11. Place turkey in drip or roasting pan or line your drip pan with aluminum foil for quicker cleanup
  12. Add about an ½ inch of water to the drip pan

BBQ Items:

Apple, pecan wood or any other

Big Green Egg roasting pan with about 1/2 inch of water in the pan if using v-rack

Vertical roaster- traditional or ceramic roaster

Meat thermometer or iGrill mini/pro or other monitoring device will work

  1. Soak wood chips for about 15 minutes
  2. Place wood chips in center of aluminum foil, then wrap
  3. Poke holes on top of the aluminum foil (about 10-15)

Egg Set-up:

  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
    1. This will help the fire spread quicker
  3. Place smoke poach on charcoal if using
  4. Use aluminum foil to coat the place plate setter and place (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 350 degrees
  6. Place turkey on the grill with the breast side down if using v-rack
  7. Place turkey on plate setter with vertical roaster
  8. Insert meat thermometer or iGrill probe to deepest part of breast meat, plus another into the deepest part of the thigh
  9. Close the vents enough to maintain temperature of 325-350 degrees
  10. When your probe reaches 120-125 degrees, open the egg and flip breast over to facing up if using a v-rack
    1. If using vertical roaster, you can skip this step
  11. When your probe reaches 160 degrees on the turkey breast, 175 degrees on the dark meat, pull your turkey off the egg and let it set or 30 minutes
  12. Leave your probe in the meat and keep track of the temperature, as it will keep cooking
  13. Let turkey stand for 25-30 minutes before serving

TIP: Make sure to give your turkey at least 25 minutes before carving, this will allow the juices to flow back into the meat.

Grilling time can vary, but a 10-14 pound turkey usually takes about 2 to 2 1/2 hours depending on the weight of the bird.

*If your turkey comes brined, skipped food prep steps 1-2

Happy Holidays from Bering’s!

6102 Westheimer • 3900 Bissonnet • Houston, Texas • 1-800-237-4647

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One Response to Bering’s Big Green Egg Holiday Recipes

  1. BRUCE FISHER - CAROL ZUMBACH says:

    WE HAVE BEEN TO ALL CLASSES EXCEPT ONE. KENNY DOES A GREAT JOB TEACHING. HE IS RELAXED AND DOES USE A SCRIPT, THE SCRIPT IS THE AUDIENCE. HE REALLY KNOWS THE GREEN EGG AND THE BEST USE OF IT.

    BERINGS IS VERY LUCKY TO HAVE HIM. NOW I NEED TO USE MINE MORE TO TRY TO GET AS GOOD AS HE IS. I HAVE A WEBER GENISS GAS GRILL THE HIGH END ONE ALSO FROM BERINGS.

    HAPPY THANKS GIVING TO ALL.

    BRUCE & CAROL

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