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:
- If using and untrimmed beef tenderloin, remove fat and silver skin using a paring knife
- Remove any excess fat
- Tuck tail end underneath and use twine to secure
- Apply kosher salt to tenderloin and place on wire rack for 45 minutes to an hour
- 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
- Soak wood chips for about 15 minutes
- Place wood chips in center of aluminum foil, then wrap
- Poke holes on top of the aluminum foil (about 10-15)
Big Green Egg Setup:
- Fill Big Green Egg with charcoal to the first ring
- 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
- Place smoke poach on charcoal if using
- Use aluminum foil to coat the plate setter and place (legs up) for indirect cooking
- Close lid and leave vents open until temperature reaches 350 degrees
- Place tenderloin on the grill
- Insert meat thermometer or iGrill probe into tenderloin center
- Close the vents enough to maintain temperature of 350 degrees
- When your probe reaches 120-125 degrees, open the egg and flip tenderloin over to facing up if using a v-rack or grill
- When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board
- Lightly tent with aluminum foil
- 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.
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:
- Place ham on cooling rack and allow to come to room temperature
- Using a small knife, score your ham by making a grid
- In a small saucepan, heat glaze ingredients on medium low heat for 3-4 minutes, stirring frequently
- Remove from heat
- Use cooking spray to coat v-rack
- Place ham on v-rack, hock side down
- Place v-rack in drip or roasting pan (or line your roasting with aluminum foil for quicker cleanup)
- 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
- Soak Wood Chunks and Chips for 15 minutes, drain.
- Place wood chips in center of aluminum foil, then wrap
- Poke holes on top of the aluminum foil (about 10-15)
Big Green Egg Setup:
- Fill Big Green Egg with charcoal to the first ring
- 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
- Place smoke poach and chunks on charcoal if using
- Place plate setter (legs up) for indirect cooking
- Close lid and leave vents open until temperature reaches 275 degrees
- Place the ham on the v-rack as per food prep step on the grill
- Insert meat thermometer or iGrill probe to deepest part of ham
- Close the vents enough to maintain temperature of 275 degrees
- When your probe reaches 125 degrees, open the Big Green Egg and place the ham on a cooling rack
- Remove skin and fat from exterior of ham (this will be easier since we scored the skin and fat in the food prep section)
- If your ham has minimal fat, or you like that fat that’s on the Ham, skip this step
- Apply glaze using a basting brush
- Increase temperature to 400 degrees, and continue cooking until probe in ham reaches 140 degrees
- Apply glaze one more time and continue cooking for 10 more minutes
- Pull ham off the grill
- 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.
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:
- If using and untrimmed tenderloin, remove silver skin using a paring knife
- Add ¼ cup of non-iodized table salt and ¼ cup of sugar to 2 quarts of water, mix well.
- Add tenderloin to brine and refrigerate for one hour
- While tenderloin brines, measure twine and cut enough to fit around tenderloin
- Use cooking spray to coat twine to make removal easier
- Remove tenderloin, rinse, and pat dry with paper towels
- Add canola oil to coat tenderloin
- Apply rub mixture to tenderloin
- 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
- Soak wood chips for about 15 minutes
- Place wood chips in center of aluminum foil, then wrap
- Poke holes on top of the aluminum foil (about 10-15)
Big Green Egg Setup:
- Fill Big Green Egg with charcoal to the first ring
- 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
- Place smoke poach on charcoal if using
- Use aluminum foil to coat the place plate setter and place (legs up) for indirect cooking
- Close lid and leave vents open until temperature reaches 350 degrees
- Place tenderloin on the grill with the fat side down oil using v-rack
- Insert meat thermometer or iGrill probe into tenderloin center
- Close the vents enough to maintain temperature of 350 degrees
- 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
- 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
- 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