Backyard BBQ on the Big Green Egg with Bering’s Hardware

Last week I got the opportunity to cook on The Big Green Egg for a handful of wonderful humans at Bering’s Hardware and it was seriously so much fun! There is something so special about getting a group of strangers together and bonding over food. If you did not get to attend, here is the menu!

The Menu

TURKEY SLIDERS ON BUTTER LEAF LETTUCE 

LEMON MINT ZUCCHINI SALAD

ROASTED CORN WITH FETA CHEESE + CHIPOTLE BUTTER

SWEET POTATO WEDGES

First Things First…

Egg Set Up:

1. Start by removing your grill and plate setter, remove any unused charcoal

2. Remove the charcoal grate and the upper/lower rings

3. Use a shop vac or regular vacuum to remove all of your ash and charcoal pieces from the egg. If you have ash or dust, you can use a wet cloth to wipe off

4. With the lid open, reach underneath and wipe the Green Egg thermometer clean

5. Re-assemble rings and charcoal grate

Fire Set Up: 

1. Fill egg with enough charcoal to build a pyramid shape leaving the outer parts of the grate holes open

2. With the vents wide open on bottom and top, light fire with your charcoal starters or heating element. After about 10 minutes, use your ash tool to stir the charcoal around the bottom of your grate. This will help the fire spread quicker. 

3. Add more charcoal to the top of the first ring

4. Place Conveggtor (legs up) for indirect cooking with one leg directly in the back of the egg

5. Place grill on plate setter

6. Close lid and leave vents open until you reach your desired temperature

7. After 30 minutes, start checking your stone or steel temperature using an infrared thermometer

8. When temperature is within 50 degrees of your desired temperature, start prepping your meal

TURKEY SLIDERS ON BUTTER LEAF LETTUCE

WITH PICKLED ONIONS, HONEY HABENERO AIOLI, AVOCADO + CHERRY TOMATOES

INGREDIENTS:

For the sliders

1 lb. grass-fed ground turkey

1/3 cup feta

1/3 cup parsley, chopped

3 cloves garlic, minced

1 tbs tamari sauce or Briggs liquid aminos

¼ tsp Himalayan pink salt

¼ tsp cracked black pepper

1 egg

For the honey habanero aioli

2 egg yolks

1 habanero pepper

1 cup extra virgin olive oil

1 clove garlic

½ lime, juiced

½ lime zest

2 tbs local honey

1 tbs Dijon mustard

Himalayan pink salt

For the pickled onions

½ red onion, thinly sliced (use a mandolin is you have one)

1 tbs peppercorns

1 tbs coriander seeds

1 tsp Himalayan pink salt

2 cups apple cider vinegar 

Remaining players:

1 Head butter leaf lettuce 

Avocado, sliced

Cherry tomatoes, halved

METHOD:

1. The day before or a few hours before, make the pickled onions and aioli

2. For the pickled onions: Combine vinegar, salt, coriander seeds, and peppercorns in a medium bowl. Whisk together until salt is fully dissolved. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

3. For the aioli: Place habanero on the hot BGE or in your oven on ‘broil’(4-5 minutes at 400 degrees). Remove, put in a paper bag or cover in a kitchen towel and let cool. Once cooled, remove the skin and seeds from the pepper. Wash your hands, or your eyes will be burning later! You can make this by hand or by using a food processor/blender; I opt for my food processor. In the food processor, pulse together garlic, honey, Dijon mustard, habanero, lime juice and zest. Add the egg yolks and pulse a few times so the mixture combines. Make sure your eggs are room temperature or it will be harder for them to bind to the oil. With the food processor running, very slowly stream in the oil. When all of it is added, it should look like mayonnaise! Give it a little taste, and add some salt as necessary. Put it in the fridge until ready to assemble burgers.

4. Get the Big Green Egg set to 400 degrees. 

5. In a large bowl, combine the ground turkey, parsley, garlic, feta, salt and pepper. Add the egg, stirring to combine. Shape the mixture into 12 2-inch-size patties.

6. When the Egg is hot, add the turkey sliders and cook until done all the way through, 4 to 5 minutes per side. 

4. Top the butter leaf lettuce piece with the burger, aioli, pickled onion, cherry tomato and avocado. Serve immediately.

LEMON MINT ZUCCHINI SALAD

INGREDIENTS:

3 zucchinis

½ lemon, juiced

1 tbs avocado oil

1 tbs extra virgin olive oil

1 clove garlic, minced

Salt + pp, to taste

Handful of fresh mint

METHOD:

1. You’re going to start with the hardest part of this: slicing zucchinis lengthwise. Pick up a mandolin slicer before making this unless you have wicked knife skills. 

2. Lightly brush the slices with avocado oil and place them on the hot grill. After a minute or two, carefully turn them over for another minute or two. Depending on how thick your slices are and how hot your grill is you may want to repeat the procedure.

3. Once all zucchini slices are grilled to your liking, set them aside and prepare the dressing: Mix lemon juice, a little bit of olive oil, a crushed garlic clove, salt and pepper, and a handful of chopped mint leaves. I let this sit for a few minutes to let the flavors enhance. 

4. Pour the dressing over the grilled zucchini and buon appetito! 

ROASTED CORN 

WITH FETA CHEESE + CHIPOTLE BUTTER

INGREDIENTS:

4 ears corn

8 tablespoons unsalted butter, at room temperature

2 tablespoons chopped dried chipotle chilies (can be found at Central Market)

¼ teaspoon Himalayan pink salt

½ cup crumbled cotija cheese or feta cheese (2 ounces)

¼ cup finely chopped fresh cilantro

1 fresh lime, cut into quarters

METHOD:

1. Set the EGG for direct cooking with the convEGGtor at 400°F/204C°.

2. Place the corn into a large pan and cover with cold water. Let soak for 1 hour.

3. Pull the husks back from each ear of corn and tie them into a bundle with butcher’s twine. Completely remove the silk from each ear. Combine the butter, chilies and salt in a Cast Iron Sauce Pot and mix well. Using a knife or small spatula, spread 1 tablespoon of the butter evenly over each ear.

4. Place the corn on the grid with a piece of aluminum foil under each husk to prevent the husks from burning. Add the sauce pot to the EGG until the butter melts. Roast the corn for 6 minutes, basting the corn with the chipotle butter and turning every 2 minutes. Continue grilling for 6 more minutes, or until the corn is tender.

5. Transfer the corn to a platter and coat with more chipotle butter. Sprinkle with the cheese and cilantro. Serve immediately with lime wedges. Serves 4

SWEET POTATO WEDGES

INGREDIENTS:

For the Seasoning:

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

For the potatoes:

4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges

1/4 cup avocado oil

Himalayan pink salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves

METHOD:

  1. To make the seasoning:Mix together paprika, cumin, chili powder, and cayenne pepper in a small bowl, set aside.
  2. Place potato wedges in a large bowl. Add avocado oil and toss to coat evenly. Season with salt and pepper to taste.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a pair knife can be inserted into middle of wedge with no resistance, about 40 minutes. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
  4. Transfer potatoes to a serving platter and sprinkle with prepared seasoning to taste. Sprinkle with parsley. Serve immediately.

Big Thank you to everyone who came out last weekend! See you guys at my next Bering’s Big Green Egg Cooking Clinic Saturday, June 8 from 10am-12pm!

Arugula, Delicata Squash + Pomegranate Salad


I eat pretty clean but when I go out to eat, I don’t typically crave salads. More times than not its always hella leafy greens and minimal fixins, and I’m left bored after a handful of bites. Don’t get me wrong, the nutritional benefits of leafy greens are amazing but since they contain a lot of fiber I fill up easy and am left hungry again soon after.

Whenever I make salads at the house, I would say its 30% leafy greens and 70% ‘fixins’. I love having diverse ingredients in my salads that check all the boxes; savory, sweet, lots of flavor and dense nutrients that will keep me fuller, longer. Below is a recipe for an easy salad that I never get sick of.

Arugula, Delicata Squash and Pomegranate Salad

INGREDIENTS

4 cups arugula

½ delicata squash, sliced

1 avocado, sliced

1/3 cup pomegranate seeds

1/3 cup pine nuts, toasted

broccoli sprouts, as garnish

½ lemon, juiced

2 Tbs extra virgin olive oil

dollups of Treeline brand nut cheese ‘herb + garlic’

METHOD

1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.

3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.

4. Bake the squash for 15 minutes.

5. Remove the baking dish from the oven and set aside

6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.

7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside. 

8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!