Bering’s Big Green Egg Valentine’s Day Recipes

Bering’s Big Green Egg Meatball Recipe

Ingredients:

• 1/2 Lb. ground beef (85/15 or Angus beef)
• 1/4 Lb. ground bison
• 1/4Lb. ground pork
• 2 Tablespoons bread crumbs (unseasoned or seasoned)
• 1 Egg
• ¼ Cup buttermilk
• 1 Clove minced garlic
• 1 Tablespoon of fresh chopped parsley
• ½ Teaspoon salt
• ¼ Teaspoon fine ground pepper
• 2 Tablespoons parmesan cheese

Food Prep:

1. Place ground beef, bison and pork in large bowl. Crack Big Green Egg on top.
2. Mix buttermilk and bread crumbs together. Let stand for 5 minutes.
3. Add remaining ingredients to buttermilk/bread crumb mixture. Mix well.
4. Add ½ bread crumb mixture to meat and use your hands to start combining together.
5. Add remaining mixture as needed to meat mixture until combined.
6. When finished, cover and place in fridge for 1 hour or overnight if preparing ahead of time.

BBQ Items:

Use cooking spray to lightly coat cast iron skillet.

Big Green Egg Setup:

1. Fill BGE with charcoal and form pyramid.
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 additional charcoal on top.
4. Place plate setter (legs up) for indirect cooking.
5. Place grill on plate setter.
6. Place iron skillet on grill.
7. Close lid and leave vents open until temperature reaches 350 degrees.
8. Place meatballs in iron skillet. Close BGE.
9. Continue cooking at 350 degrees for about 20 minutes.
10. Using a pair of tongs, flip meatballs over.
11. Open vents on top and bottom until temperature reaches 400-425.
12. Continue cooking for another 10 minutes.
13. Remove cast iron skillet from BGE using gloves.
14. Place on a cooling rack or stove pad.
15. Let meatballs sit for 10 minutes before serving.

Enjoy!

Bering’s Big Green Egg Roasted Cabbage Slaw with Buttermilk Dressing Recipe

Ingredients:

• ½ Head green cabbage
• ½ Head red cabbage
• 1 Teaspoon sea salt
• 2 Pieces of celery stalks-thinly sliced
• 1 Carrot – shredded
• ½ Red bell pepper-thinly sliced
• ½ Yellow bell pepper-thinly sliced
• 2 Tablespoons fresh parsley-finely cut
• 1 Teaspoon fresh cut dill
• 1 Teaspoon fresh cut mint
• 2 Teaspoon chives finely cut
• ½ English cucumber-peeled and thinly sliced

Food Prep:

1. Cut each piece of cabbage into two halves.
2. Place cabbage on baking sheet, cut side up.
3. Sprinkle salt over cabbage and let sit for ~20-30 minutes.
4. Combine all ingredients in large bowl. Set aside.
5. Make dressing as below.

Buttermilk Dressing Ingredients:

• 1 Cup low fat buttermilk
• ¼ cup low fat Greek yogurt
• ¼ cup mayonnaise
• 1 Tablespoon red wine vinegar
• 1 Tablespoon white wine vinegar
• 1 Teaspoon lemon zest
• 2 Garlic cloves minced
• ½ teaspoon dry mustard
• ¼ teaspoon white pepper
• ½ teaspoons salt
• 1 Tablespoon olive oil

Dressing Prep:

1. Combine all ingredients minus olive oil and whisk together.
2. Place in refrigerator for 30 minutes to 1 hour.
3. Remove from fridge and add oil, mix again.

Big Green Egg Setup:

1. Make mound of lump charcoal with electric starter or starter cubes in middle.
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 into flat layer.
3. Place additional level of charcoal on top.
4. Place grill on plate setter.
5. Close lid and leave vents open until temperature reaches 400-425 degrees.
6. Place cabbage wedges cut side down directly on grill on the grill.
7. Close lid and cook cabbage for ~10 minutes at 400-425 degrees.
8. Flip cabbage over.
9. Close vents and continue to cook for 10 more minutes.
10. Remove cabbage and let rest for 10-15 minutes.

Slaw Mixture:

1. Slice cabbage using a sharp knife into thin strips.
2. Combine cabbage and vegetable mixture.
3. Add ½ dressing and toss mixture together.
4. Save remaining mixture for later.

Tip: Cole slaw always taste better if you let it set for a day. If making ahead of time, use ½ of dressing, add the remaining dressing just before serving.

Enjoy!

Bering’s Big Green Egg Smoked Fried Chicken with Lemon Rosemary Gravy Recipe

Ingredients:

• 1 Package boneless skinless chicken thighs
• 3 Pieces boneless chicken breasts
• 2 Quarts low fat buttermilk (~ 8 Cups)
• 1 Teaspoon lemon zest
• ¼ Cup plus 2 tablespoons table salt (non-iodized)
• ¼ Cup granulated sugar
• 2 Garlic cloves minced
• 1/4 teaspoon pepper
• 1 Teaspoon paprika
• 1 Teaspoon sweet paprika

Food Prep:

 Combine 6 cups buttermilk and all ingredients below it in a large mixing bowl.

1. Mix brine well using a whisk.
2. Add chicken pieces, cover and place in refrigerator for 3-5 hours.
3. Remove chicken from brine and rinse. Pat pieces dry and place on cooling rack or a paper towel lined baking sheet.

BBQ Items:

• 3 Chunks pecan wood
• 3 Chunks apple wood
• Mixture apple and pecan chips
• Meat thermometer or igrill mini/pro or other monitoring device will work.
• Tongs

Additional Prep:

1. Soak wood chunks for about 10 minutes.
2. Soak wood chips 15-20 minutes.
3. Rinse chunks and set aside.
4. Rinse chips and wrap in aluminum foil.
5. Poke holes on top of the aluminum foil (about 10-15).

Frying Ingredients:

• Peanut oil
• 6 Cups of flour
• 1 Cup buttermilk
• 1 Egg plus one yolk
• 1 Teaspoon baking powder
• 1 Teaspoon baking soda
  

Frying Items:

• Large Dutch oven or cast iron skillet
• Large mixing bowl
• Medium mixing bowl
• Baking sheet

BGE Setup:

1. Make mound of lump charcoal with electric starter or starter cubes in middle.
2. Light the fire with vents wide open on bottom and top. After ~ 5-10 minutes use your ash tool to stir the charcoal into flat layer.
3. Place smoke poach on center of charcoal.
4. Place chunks on outside circle of charcoal.
5. Place plate setter (legs up) for indirect cooking.
6. Place grill on plate setter.
7. Close lid and leave vents open until temperature reaches 275 degrees.
8. When Big Green Egg is smoking, open lid.
9. Place the chicken on the grill, insert meat thermometer or igrill probe to deepest part of breast meat, and then close the vents enough to maintain temperature of 275 degrees.
10. Proceed to making gravy if using.
11. When your probe reaches 125-130 degrees, remove chicken from Big Green Egg and place on a cooling rack.
12. Let chicken cool for about 15-20 minutes.
13. Cut chicken breasts into pieces (tenders).

Frying Instructions:

1. Place 4 cups of flour in a large mixing bowl.
2. Place 4 cups flour on a baking sheet.
3. Combine 1 cup buttermilk, 3 egg yolks, baking powder and baking soda, mix well.
4. Heat 4-6 cups of peanut oil in Dutch oven or cast iron skillet.
5. Using an instant read thermometer, check temperature until oil reaches 400-425 degrees.
6. Place chicken pieces in flour (mixing bowl), coat all over. Shake pieces to remove any excess flour.
7. Dip 3 pieces at a time into buttermilk, coat well then let excess drain off.
8. Place chicken pieces in flour on baking sheet. Flip pieces over a few times until well coated.
9. Using caution, place enough chicken pieces into Dutch oven or cast iron skillet so that each piece has plenty of room and isn’t crowding the other pieces. It is best to fry in batches.

Additional Notes:

• Cooking time should be anywhere from 5-10 minutes, as you are looking for a golden brown exterior.
• Remove chicken from oil and place on cooling rack.
• Wait about 5 minutes then serve.

Tips:

1. Make sure to give your chicken time to sit ~15-20 minutes before frying.
2. Smoking time can vary, but your time should be anywhere from 40 minutes to an hour.

Enjoy!

Bering’s Big Green Egg Portabella Mushrooms Recipe

Ingredients:

• 4 Portabella mushroom caps
• Olive oil
• Balsamic vinegar
• 2 Garlic cloves, minced
• Salt and pepper

Food Prep:

1. Use a damp paper towel to clean the top of the mushrooms.
2. Take out mushroom stems. (A small spoon works best or simply nudge with your fingers to remove)
3. Drizzle olive oil on the mushroom gills.
4. Drizzle balsamic on the mushroom gills.
5. Using your fingers, apply garlic to each cap by rubbing into the gills.
6. Apply salt and pepper to your caps using a grinder or by sprinkling.
7. Place caps on baking sheet for 30 minutes to an hour or Ziploc bag. (You can leave them overnight for deeper flavor)

BGE Setup:

1. Fill Big Green Egg with charcoal to the first ring.
2. Light the fire with vents wide open on bottom and top, and after about 5-10 minutes use your ash tool to stir the charcoal up. This will help the fire spread quicker.
3. Close lid and leave vents open until temperature reaches 450 degrees.
4. Place mushrooms on grill with gills facing up.
5. Cook for 7 minutes, then flip over and cook another 5-7 minutes. (Gills will start to sweat at this point.)
6. Half way through cooking you can check to see how the caps are cooking, they should start to wilt, plus develop grill marks.
7. Pull off the grill and serve immediately.

Tip: Feel free to slice the mushrooms any way you like. They are great for burgers, pizzas and other dishes.

Variations:

• You can use basil pesto instead of balsamic ingredients.
• Freshly minced Parmesan Reggiano or parsley adds flavor.
• Goat cheese & green olives can be added to your sliced mushrooms as a salad.

Enjoy!

Bering’s Grilling Experts

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

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