Bering’s Big Green Egg December Cooking Clinic Recipes

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Bering’s Big Green Egg Beef Tenderloin Recipe

Ingredients:

  • 6 lbs. beef tenderloin (trimmed or untrimmed)
  • Twine
  • Cooking spray
  • 2 tablespoons canola oil
  • Kosher salt
  • ½ teaspoon pepper

Food Prep:

  1. If using and untrimmed beef tenderloin, remove fat and silver skin using a paring knife
    1. Remove any excess fat
  2. Tuck tail end underneath and use twine to secure
  3. Apply kosher salt to tenderloin and place on wire rack for 45 minutes to an hour
  4. Wrap twine on tenderloin every 2 inches

BBQ Items:

Hickory and pecan chips

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

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)

Big Green Egg Setup:

  1. Fill Big Green 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 plate setter and place (legs up) for indirect cooking
  5. Close lid and leave vents open until temperature reaches 350 degrees
  6. Place tenderloin on the grill
  7. Insert meat thermometer or iGrill probe into tenderloin center
  8. Close the vents enough to maintain temperature of 350 degrees
  9. When your probe reaches 120-125 degrees, open the egg and flip tenderloin over to facing up if using a v-rack or grill
  10. When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board
    1. Lightly tent with aluminum foil
  11. Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperate of 150-155 degrees

TIPS:

Make sure to give your tenderloin at least 15-20 minutes before carving, this will allow the juices to flow back into the meat and allow the tenderloin to reach 150-155 degrees.

Grilling time can vary, but a 6 pound tenderloin usually takes about 50 minutes to 1 ½ hours to cook.

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Bering’s Big Green Egg Picnic Ham Recipe

Ingredients:

6-10 lb. picnic ham (skin on)

Glaze:

  • ½ cup balsamic vinegar
  • ½ cup Dijon mustard
  • ¾ cup dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider
  • 1 teaspoon pepper
  • 20-30 whole cloves

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)
    1. Add about an ½-1 inch of apple juice and water to the drip pan

BBQ Items:

Apple chips

Pecan chunks (3-4)

Big Green Egg roasting pan or aluminum drip pan

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

V-rack

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

Big Green Egg Setup:

  1. Fill Big Green 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 275 degrees
  9. When your probe reaches 125 degrees, open the Big Green Egg and place the ham on a cooling rack
  10. Remove skin and fat from exterior of ham (this will be easier since we scored the skin and 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 400 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. Let ham stand for 30 minutes before serving

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

Variations:

Remove skin and score remaining fat to about 1/8 of an inch.

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

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Bering’s Big Green Egg Pork Tenderloin Recipe

Ingredients:

  • 2-4 lb. tenderloin (trimmed or untrimmed)
  • Twine
  • Cooking spray
  • 2 tablespoons canola oil
  • ¼ teaspoon paprika
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ½ teaspoon pepper
  • 1/8 teaspoon oregano
  • ¼ cup non-iodized table salt
  • ¼ cup granulated sugar

Food Prep:

  1. If using and untrimmed tenderloin, remove silver skin using a paring knife
  2. Add ¼ cup of non-iodized table salt and ¼ cup of sugar to 2 quarts of water, mix well.
  3. Add tenderloin to brine and refrigerate for one hour
  4. While tenderloin brines, measure twine and cut enough to fit around tenderloin
    1. Use cooking spray to coat twine to make removal easier
  5. Remove tenderloin, rinse, and pat dry with paper towels
  6. Add canola oil to coat tenderloin
  7. Apply rub mixture to tenderloin
  8. Wrap twine on tenderloin every 2 inches

BBQ Items:

Apple, pecan wood or any other wood you like

Big Green Egg roasting pan with about ½ inch of water in the pan if using v-rack

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)

Big Green Egg Setup:

  1. Fill Big Green 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 to 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 tenderloin on the grill with the fat side down oil using v-rack
  7. Insert meat thermometer or iGrill probe into tenderloin center
  8. Close the vents enough to maintain temperature of 350 degrees
  9. When your probe reaches 120-125 degrees, open the Big Green Egg and flip tenderloin over to facing up if using a v-rack or grill
  10. When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board and lightly tent with aluminum foil
  11. Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperate of 150-155 degrees

TIP: Make sure to give your tenderloin at least 15-20 minutes before carving to allow the juices to flow back into the meat and allow the tenderloin to reach 150-155 degrees.

Grilling time can vary, but a 2-4 lb. tenderloin usually takes about 50 minutes to 1 ½ hours to cook.

Enjoy!

Bering’s Grilling Experts

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

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