Big Green Egg Archives - Bjorn Bites & Booze

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

February 25, 2025

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Fire up the Big Green Egg and get ready for a taste of Bavaria with this German-style pork tenderloin, kissed by flame and infused with bold flavors. Grilled over red-hot Jealous Devil Charcoal, this tender cut soaks in smoky perfection, enhanced by a beer-mustard glaze that caramelizes beautifully over the heat.

Paired with tangy apple sauerkraut and served alongside creamy mashed potatoes, this dish takes classic German flavors and gives them a BBQ twist that will have you raising your stein in celebration.

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Prep Time 2 30

Cook Time 11

Course Main Course

Ingredients

Pork Tenderloin & Marinade

2 pork tenderloins (about 1 lb each)
3 tbsp whole grain mustard
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp olive oil
3 garlic cloves, minced
½ tsp caraway seeds, ground

Beer Glaze

1 cup German-style lager
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp butter
½ tsp paprika
salt & pepper to taste

Apple Sauerkraut

1 cup sauerkraut (drained)
1 green apple, remove skin, thinly sliced
1 tbsp butter
2 tsp brown sugar
½ tsp caraway seeds, drained

Instructions

Marinate Pork

In a bowl, whisk mustard, apple cider vinegar, honey, olive oil, garlic, ground caraway seeds, salt and pepper. Coat the pork tenderloins and marinate for 1-2 hours in the fridge.

Prepare Apple Sauerkraut

In a skillet, melt butter over medium heat. Add sliced apples and brown sugar, cook for 3-5 minutes. Stir in drained sauerkraut and caraway seeds. Cook for 5 minutes and set aside.

Make Beer Glaze

In a small saucepot, combine beer, honey, mustard, paprika, salt and pepper. Simmer until reduced by half (about 8 minutes).

Grill Pork

Prepare grill to 375℉
Remove pork from marinade. Grill for 5-7 minutes or until internal temperature reaches 145℉. Rest for 5 minutes before slicing.
During last 2-3 minutes of grilling, brush the pork with beer glaze.
Slice pork tenderloin, serve with apple sauerkraut, drizzling with extra glaze. Serve with roasted Brussels sprouts, pickled shallots, and diced red beets.

Keyword Apple Sauerkraut, Big Green Egg, Grilled Pork, Jealous Devil Charcoal, Pork, Pork Tenderloin

by Bjorn Bites & Booze

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Main Course, Recipes

Grilled Salmon with Boozy Meyer Beurre Blanc

August 9, 2024

Grilled Salmon with Meyer Lemon Beurre Blanc

Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!

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Prep Time 15

Cook Time 15

Course Main Course

Ingredients

2-3 Salmon Fillet
1 tbsp BGE Citrus Herb
1 tbsp Olive Oil
1 lemon, sliced

Meyer Lemon Beurre Blanc

1 Meyer Lemon, freshly squeezed and zested
¼ cup white wine
1 shallot, chopped
8 tbsp unsalted butter, cut into 16 pieces
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Grill Salmon

Prepare and heat grill to 350° for direct heat
Soak cedar plan for 30 minutes prior to grilling

Prepare Beurre Blanc

Add lemon juice, wine and shallots to sauce pan, over medium heat, and reduce.
Remove from heat, add half of the butter. Whisk to combine
Add remaining butter, and lemon zest, and whisk until smooth
Add salt & pepper to taste. Serve over grilled salmon

Keyword Grilled Fish, Grilled Salmon, Parsley Beurre Blanc Sauce, Salmon Recipes

by Bjorn Bites & Booze

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Appetizers, Recipes

Goat Cheese & Mango Steak Bites

March 23, 2023

Goat Cheese Mango Steak Bite | Bjorn Bites & Booze

Goat Cheese & Mango Steak Bites

Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.

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Prep Time 1 30

Course Appetizer

Ingredients

1 flank steak (1½ – 1¾ lbs)
1 tbsp olive oil
Kosher salt
Freshly ground pepper
⅓ cup W Sauce
1 tbsp milk
1 tbsp W Sauce
½ cup creamy goat cheese (4-5 oz)
¼ cup mint, chopped finely
30 small mint leaves
1 fresh mango, julienne

Instructions

Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
Prepare grill, heat to 450℉
Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
(These can be made ahead of time)

Keyword elegant appetizers, Grilled Appetizers, grilled steak, steak recipes

by Bjorn Bites & Booze

Main Course, Recipes

Citrus & Herb Grilled Salmon

February 14, 2023

Citrus & Herb Grilled Salmon with Grilled Potato Slices

This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!

Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!

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Prep Time 15

Cook Time 15

Course Main Course

Ingredients

2 tbsp unsalted butter, melted
1 tbsp olive oil
2 tbsp rosemary, fresh and chopped
1 tbsp thyme, fresh and chopped
2 tbsp parsley, fresh and chopped
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest, chopped
salt & pepper to taste
(1) Lemon, (1) orange and (1) lime sliced thin

Instructions

Start and heat your grill to 450°F
Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
Add lemon, orange and lime slices on top of salmon fillet
Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.

Keyword Fish Recipes, Grilled Fish, Grilled Salmon, Healthy Eating, Healthy recipes, Salmon Recipes

by Bjorn Bites & Booze

Pork Belly Burnt Ends | Bjorn Bites & Booze

Appetizers, Recipes

Tequila-Lime Pork Belly Burnt Ends

January 15, 2023

Tequila-Lime Pork Belly Burnt Ends

These boozy bites of tender, mouth-watering goodness were grilled on the Big Green Egg over red hot Jealous Devil Charcoal. The Pork Belly seasoned liberally with BGE Ancho Chili & Coffee Rub, cooked on low heat for 2.5 hours. Made a boozy sauce with amazing lime citrus flavors to compliment the kick of Cazadores Tequila Blanco and splash of Topo Chico ranch water. I added a little heat from Flatiron Pepper Hatch Green Chile Pepper, and a touch of sweetness from some Agave Nectar. Served with fresh lime and jalapeño slices.

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Prep Time 30

Cook Time 3

Course Appetizer

Ingredients

Pork Belly

2 lbs pork belly, cubed into 2-inch pieces
¼ cup Big Green Egg Ancho Chile & Coffee Rub
¼ cup olive oil

Crutch

1 stick unsalted butter, cut into cubes
½ cup brown sugar
¼ cup Agave Nectar

Tequila-Lime Sauce

4 oz Tequila Blanco
4 oz Topo Chico Ranch Water
¼ cup Ketchup
¼ cup brown sugar
¼ cup Agave Nectar
1 lime, juiced and zested
½ tbsp Flatiron Hatch Green Chile Pepper

Instructions

Prepare grill. Heat to 300°F, using BGE Eggspander, and indirect heat
Slather cubed pork belly with olive oil, and BGE Ancho Chile & Coffee (or your favorite BBQ seasoning)
Place pork belly pieces on grill, and cook for 2.5 hours, or until pieces are around 160-180°F.
Remove pork belly, and place in foil pan. Top with cubed butter, sprinkle brown sugar over bites, and drizzle agave nectar over all the pieces. Cover with foil, and grill for an additional 30mins – 1 hour.
Prepare Tequila-Lime Sauce. Add tequila to a sauce pot and heat to a simmer. Then add all other ingredients, mix and cook until reduced and thick.
Add the sauce to the burnt ends, and let it simmer and caramelize for about 15 minutes.
Pull the pork belly off the grill and let it cool for 5 minutes. Serve with sliced jalapeños, and limes.

Keyword burnt ends, grilling recipes, pork belly, pork belly burnt ends, Pork Recipes, tequila pork belly burnt ends

by Bjorn Bites & Booze

Dessert, Recipes

Honey Pear & Ginger Galette

October 21, 2022

Honey Pear & Ginger Galette

This dessert was grilled on the Big Green Egg over red hot Jealous Devil Charcoal. This is one of those desserts you make over and over again! My happy taste testers have said that this is one of my best desserts I've made. Flaky puffy crust, sweet cream filling, topped with fall's harvest of sweet pears dripping with raw honey and tangy lemon juice. Grilled to perfection with the most amazing golden brown crust. Finished off with fresh lemon zest and powdered sugar. My taste testers were begging for another piece!

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Prep Time 45

Cook Time 20

Course Dessert

Servings 6 people

Ingredients

2 sheets puff pastry, thawed

Filling

8 oz cream cheese, softened, room temperature
¼ cup turbinado sugar
1 tsp ginger powder
1 tsp vanilla extract
4 Bartlett pears, sliced into ¼" slices
2 tbsp raw honey
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp powdered sugar
1 egg, beaten
1 tbsp turbinado sugar

Instructions

Prepare Grill

Place pizza stone on grill, heat to 400°F

Make Cream Cheese Filling

Place cream cheese in bowl, add turbinado sugar, ginger powder, and vanilla. Stir until smooth

Prepare Pears

Add sliced pears into shallow bowl. Add raw honey, and lemon juice. Very gently, fold pears, careful not to break, with honey/lemon juice mixture

Prepare crust

Place thawed crust on floured surface. Stack one sheet on top of the other. Fold in half. Roll out to compress, then fold in half again in the opposite direction. Roll out until you have a nice even dough. Roughly cut out into a rustic circle.

Place Galette together

Place dough on some parchment paper. Spread cream cheese filling on top of puff pastry dough, leaving a 1-2" border.
Arrange pear slices in a concentric circle, slightly overlapping.
Fold edges of dough over filling and pears. Brush edges of dough with beaten egg. Sprinkle with turbinado sugar over dough.
Place galette with parchment paper on top of pizza stone. Bake until golden brown, about 20-25 minutes.
Let stand until cooled to room temperature. Sprinkle with lemon zest, and powdered sugar. Serve and enjoy!

Keyword Dessert recipes, Galette, Grilled Desserts, Pear Desserts, Pear recipes

by Bjorn Bites & Booze

Grilled Monkfish with Parsley Beurre Blanc Sauce | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

May 24, 2022

Grilled Monkfish with Parsley Beurre Blanc Sauce | Bjorn Bites & Booze | Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.

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Prep Time 15

Cook Time 7

Course Main Course

Ingredients

1 monkfish fillet
1 tbsp olive oil
5 tbsp unsalted butter
½ cup white wine
1 tbsp apple cider vinegar
2 tsp chopped fresh parsley
2 tbsp shallots, chopped finely
Salt & Pepper to taste
Parsley for garnish

Instructions

Prepare Beurre Blanc Sauce

Cube butter, and keep chilled
Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.

Prepare Monkfish

Start grill. Add plancha to grill to allow time to heat up.
Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
Add monkfish to the grill, and grill 6-8 minutes on each side
Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.

Keyword Dinner Recipes, Fish Recipes, Grilled Fish, Grilled Monkfish, Healthy Eating, Monkfish recipes, Parsley Beurre Blanc Sauce

by Bjorn Bites & Booze

Pineapple Mango Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Main Course, Recipes

Spicy Pineapple, Mango & Jalapeño Wings

May 17, 2022

Spicy Pineapple, Mango & Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Spicy Pineapple, Mango and Jalapeño Wings

These delicious wings were made on the BGE over red hot Jealous Devil Charcoal.

A little bit of sweet with a bit of heat, that’s how I like my wings! The perfect balance between sweet and heat make these juicy chicken wings from Dickie’s Barbecue at Home take you to the tropics, especially with the burst of flavor from Dickies Poultry Rub. These addictive wings are glazed with a sweet chili pineapple sauce to give them that extra bit of sweet heat. Expertly grilled on the amazing Grill Grates to get that perfect sear and crispy bite! Betcha can’t eat just one!

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Course Main Course

Ingredients

Pineapple, Mango and Jalapeno Salsa

1 ½ cups fresh pineapple, diced
1 mango, diced
1 jalapeño, seeded and diced
1 red chili pepper (Fresno pepper), seeded and diced
⅓ cup fresh cilantro, chopped
1 lime, juiced
salt to taste

Chicken Wings

8-10 chicken wings
1 tbsp olive oil, almond oil, or vegetable oil
1 tbsp Dickie's Poultry Rub

Sweet & Spicy Pineapple Glaze

¾ cup sweet chili sauce
⅓ cup Pineapple juice
2 tbsp minced jalapeno
1 tsp red pepper flakes (or more if you want it spicier)

Instructions

Prepare Sweet & Spicy Pineapple Glaze

Add all ingredients in a sauce pot, and heat to a simmer. Simmer for about 10-15 minutes until sauce has thickened. Remove from heat and save until ready to glaze chicken wings.

Prepare Chicken Wings

Prepare and clean grill to 400°F
Dry chicken wings with paper towel, and place on baking sheet. Rub olive/almond oil on both sides of chicken wings, and sprinkle seasoning liberally all over wings.
Once grill has come to temperature, place chicken wings on grill and cook to temperature. The last 5-10 minutes, glaze the chicken wings with the Sweet & Spicy Pineapple Glaze (both sides). Serve immediately with the Pineapple, Mango and Jalapeno Salsa.

Prepared Pineapple, Mango & Jalapeno Salsa

Place chopped pineapple, mango, jalapeno, fresno pepper, lime juice and cilantro in a bowl. Stir until well combined. Add salt to taste.

Keyword BBQ Chicken, Big Green Egg, Chicken Wings, Grill Grates, Grilled Chicken

by Bjorn Bites & Booze

Pineapple Fireworks Chicken | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Pineapple Firecracker Chicken

February 28, 2022

Pineapple Firecracker Chicken

Grilled this amazing Pineapple Firecracker Chicken dish on my Big Green Egg using a wok! Wok cooking is super fast and easy! This dish will beat any takeout dish hands down, with tender chunks of chicken and a great balance of the fiery sweet and spicy sauce!

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Prep Time 45

Cook Time 15

Course Main Course

Ingredients

1 lb. boneless, skinless chicken breast, diced into bite size (substitute tofu, pork, or shrimp)
1 white onion, chopped
4-5 cloves garlic, minced
4 cups multi-colored bell peppers, chopped
1 cup pineapple, chopped
1-2 hot peppers, thinly sliced (I used red fresno peppers, but can use Thai chili peppers depending on how spicy you liked it)
salt & pepper to season your protein
vegetable or peanut oil for your wok/pan

Sauce

½ cup Pineapple Juice
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp honey
1 tbsp plum sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
2 tsp Sriracha sauce
1 tsp red pepper flakes
1 tbsp cornstarch

Garnish

5 green onions, thinly sliced
sesame seeds

Instructions

Heat grill to high heat, and place wok in your Big Green Egg (or grill) to heat up.
Mix all ingredients for sauce in a bowl, whisk together ingredients and set aside.
Season chicken (or protein) with salt and pepper.
Heat 2 tbsp of oil in your Big Green Egg wok to heat up.
Cook chicken in your wok until done. Remove from pan.
Saute onion, garlic, and ginger for about 3-5 minutes, until onion is softened.
Add pepper, both sweet and hot, to pan and stir fry for a couple of minutes.
Add chicken back to wok, and add pineapples.
Pour sauce over ingredients, and cook until sauce thickens, and has coated all ingredients.
Serve over rice, garnish with sliced green onion, and sprinkle with sesame seeds.

Keyword Big Green Egg, Chicken on the Wok, Firecracker Chicken, Grilled Chicken, Grilling with a Wok, Pineapple Firecracker Chicken, Wok Cooking

by Bjorn Bites & Booze

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Main Course, Recipes

Grilled Chipotle & Maple Glazed Salmon

January 27, 2022

Grilled Chipotle & Maple Glazed Salmon

This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!

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Prep Time 20

Cook Time 20

Soak Plank 1

Total Time 1 40

Course Main Course

Ingredients

Chipotle Dry Rub

¼ cup dark brown sugar
1 ½ tbsp chili powder
½ tbsp cumin
½ tbsp dried chipotle powder
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground pepper

Ingredients

1 ½ lbs salmon filet
1 tbsp olive oil
¼ cup maple syrup
2 lemons, one halved, one sliced in medium slices

Instructions

Prepare Grill

Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.

Prepare Cedar Plank

Soak and immerse cedar plank in water for 1 hour.

Prepare Chipotle Dry Rub

Combine all dry rub ingredients in small bowl, and stir to mix.

Prepare Salmon

Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.

Grilling Salmon

Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.

Notes

Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.

Keyword Big Green Egg, Cedar Plank, Chipotle Salmon, Grilled Salmon, Jealous Devil Charcoal, Maple Glaze, MiniMax

by Bjorn Bites & Booze

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Big Green Egg

Grilled Pork Tenderloin with Apple Sauerkraut & Beer Glaze

Ingredients

Pork Tenderloin & Marinade

Beer Glaze

Apple Sauerkraut

Instructions

Marinate Pork

Prepare Apple Sauerkraut

Make Beer Glaze

Grill Pork

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Grilled Salmon with Meyer Lemon Beurre Blanc

Ingredients

Meyer Lemon Beurre Blanc

Instructions

Grill Salmon

Prepare Beurre Blanc

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Goat Cheese & Mango Steak Bites

Ingredients

Instructions

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Citrus & Herb Grilled Salmon with Grilled Potato Slices

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Instructions

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Tequila-Lime Pork Belly Burnt Ends

Ingredients

Pork Belly

Crutch

Tequila-Lime Sauce

Instructions

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Honey Pear & Ginger Galette

Ingredients

Filling

Instructions

Prepare Grill

Make Cream Cheese Filling

Prepare Pears

Prepare crust

Place Galette together

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Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

Ingredients

Instructions

Prepare Beurre Blanc Sauce

Prepare Monkfish

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Spicy Pineapple, Mango and Jalapeño Wings

Ingredients

Pineapple, Mango and Jalapeno Salsa

Chicken Wings

Sweet & Spicy Pineapple Glaze

Instructions

Prepare Sweet & Spicy Pineapple Glaze

Prepare Chicken Wings

Prepared Pineapple, Mango & Jalapeno Salsa

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Pineapple Firecracker Chicken

Ingredients

Ingredients

Sauce

Garnish

Instructions

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Grilled Chipotle & Maple Glazed Salmon

Ingredients

Chipotle Dry Rub

Ingredients

Instructions

Prepare Grill

Prepare Cedar Plank

Prepare Chipotle Dry Rub

Prepare Salmon

Grilling Salmon

Notes

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