Big Green Egg and Grilling Top Recipes

Rusty’s Favorites

“CANDY BEEF” (as Rusty’s boys call it)

Needed:
1-2 Beef Flank Steaks
Meat Tenderizer
Teriyaki Marinade:
1/3 Cup Soy Sauce
2 ½ Tbs. Honey
1 tsp. Grated Fresh Ginger
2 Tbs. Dry Cooking Sherry
¼ Cup Vegetable Oil
1 Clove Garlic, minced
2 Green Onions (including tops) thinly sliced
½ - 1 Cup Brown Sugar

Tenderize meat with meat tenderizer. Marinate in teriyaki marinade for at least 2 hours in refrigerator. Remove and discard marinade. Sear meat on Big Green Egg on high heat (600-700 degrees) for 2 minutes per side. Remove and adjust vented damper to maintain a temperature of 350-400 degrees. Place meat back onto grill for 10-12 minutes, flipping several times. After 10-12 minutes, flip meat one last time, sprinkle top of meat liberally with brown sugar. Close Big Green Egg and shut vent and draft door completely. After 5 final minutes, burp egg and remove meat from grill. Allow meat to rest for 10 minutes before carving into thin slices across the grain of the meat. Unbelievable!

PERFECT SMOKED BABY BACK RIBS

Needed:
3-6 Racks of Baby Back Ribs
Bad Byron’s Butt Rub barbecue seasoning
Vertical Rib Rack
Wood Chips or Chunks (Hickory or Mesquite)

Soak wood chips/chunks in cold water for 30 minutes prior to smoking. Prepare meat for smoking by removing the membrane from the back of each rack. Coat ribs generously with Bad Byron’s Butt Rub seasoning. Place ribs in a vertical rib rack with the fat side (thicker side) up.

On a Big Green Egg, ignite charcoal and preheat smoker to 225 degrees. When a good base of charcoal is burning, add wood chips/chunks to the fire, evenly distributed. Insert platesetter for indirect, convection-style cooking. Wait 10 minutes and then add ribs in rib rack. Smoke at 225 degrees for 4-6 hours. (Note: A Large Big Green Egg can easily hold up to 5 full slabs of ribs in a vertical rib rack.)

On a Holland Grill, preheat grill for 15 minutes. Add wood chips to wood chip drawer. Reduce temperature to 285-300 degrees and add ribs in rib rack. Smoke ribs for 3-3 ½ hours. (Note: A full sized Holland Grill can easily hold 6 full slabs of ribs in a vertical rib rack.)

SMOKED SESAME PORK LOIN ROAST

Needed:
One 5-8 lb Pork Loin Roast
V-rack with Drip Pan
½ Cup Soy Sauce
2 Cloves Garlic, minced
1 tsp. Ginger
1 Tbs. Vegetable Oil
¼ Cup Honey
3 Tbs. Brown Sugar
4 Tbs. Sesame Seeds

Combine soy sauce, garlic, ginger and oil. Mix well. Marinate roast in mixture for at least 2 hours in refrigerator, turning frequently for even distribution of marinade. Remove from marinade and pat dry. Discard marinade.
In a shallow dish or pan mix brown sugar and honey. Roll pork roast in honey mixture, coating well. Roll roast in sesame seeds.
Place roast on V-rack with drip pan. Smoke on a Big Green Egg or a Holland Grill at 300-325 degrees until internal temperature measures at least 140 degrees. Use meat thermometer in the thickest part of the roast to ensure doneness. Smoking times will generally be between 3-4 hours. Allow meat to rest for 15 minutes before carving.

SMOKED CHICKEN PIECES

Needed:
Assorted Chicken Breasts, Thighs, Drumsticks with skin
Bad Byron’s Butt Rub or Big Green Egg Sweet Maple barbecue seasoning
Wood Chips for smoke flavor

Coat chicken pieces generously on all sides with dry rub seasoning.

On a Big Green Egg, ignite charcoal and preheat smoker to 300 degrees. When a good base of charcoal is burning, add one handful of pre-soaked wood chips to the fire, evenly distributed. Insert platesetter for indirect, convection-style cooking. Wait 10 minutes and then place meat directly onto the grill, above platesetter with the skin side up. Smoke at 300 degrees for 25-30 minutes. Don’t flip the meat – leave the skin side up.

On a Holland Grill, preheat grill for 15 minutes. Maintain temperature between 300-350 degrees. Add pre-soaked wood chips to wood chip drawer. Place meat in the center of the grill with the skin side up and smoke for 25-30 minutes. If grilling area is overcrowded, rotate chicken pieces from outside perimeter to the inside after 10-12 minutes but don’t flip the meat – leave the skin side up.

Serve with your favorite barbecue sauce, if desired.