Deck the halls and pull out the fine china, the holidays are coming and it’s time to throw a memorable dinner party!
We understand this season can be a bit chaotic and stressful when you’re shopping for the perfect gifts, decorating your home, and juggling family and friends’ schedules, but your holiday meal doesn’t need to top the list. Big Green Egg is here to help.
Poolside‘s Mark Verplaetse created two mouth-watering recipes that are sure to impress whoever you’re hosting this holiday season. “Who doesn’t want to impress any time they entertain, especially during the holidays,” he says. “Don’t make that same tired, old turkey recipe. Your guests want something with a little glitz, and glam, and elegance.”
Whole Beef Tenderloin
1 whole beef tenderloin
Big Green Egg ancho chile coffee seasoning
coarse salt or sea salt
1. Set the Big Green Egg up for direct and indirect cooking using the Big Green Egg Eggspander system, and Half Moon Baking Stone, at 250 degrees.
Optional setup No. 1—Use the Big Green Egg Genius for automatic temperature control and real-time meat temperature monitoring.
Optional setup No. 2—For the direct cooking setup of the Eggspander system, use a Half Moon Cast Iron Grid or Half Moon Cast Iron Plancha for more intense searing.
2. Rub the beef tenderloin with Big Green Egg ancho chile and coffee seasoning and lightly salt.
3. Place tenderloin on the Big Green Egg on the indirect side of the Eggspander setup. Cook to an internal temperature of 110-115 degrees.
4. Once the internal temperature is 110-115 degrees, adjust dampers of the Big Green Egg to raise the temperature of the Egg to 550-600 degrees.
5. Move the tenderloin to the direct side of the Eggspander setup and sear 2 minutes per side on all four sides of the tenderloin.
6. Remove from the grill, tent with foil for approximately 10 minutes, then slice and enjoy.
Citrus and Wine Lobster Tails
4-6 6-ounce lobster tails
Big Green Egg citrus and herb seasoning
4 ounces white wine—Your favorite Chardonnay or Riesling pairs well with lobster
1 lemon, juiced
4 ounces olive oil
1. Set the Big Green Egg up for direct cooking 500 degrees.
2. Using 6-ounce lobster tails, place shell side down on the Big Green Egg non-slip cutting board and split using the Big Green Egg chef’s knife to butterfly open.
3. In the Big Green Egg cast iron sauce pot, mix white wine, lemon juice, Big Green Egg citrus and herb seasoning, and olive oil. Using the included basting brush, brush lobster tails thoroughly and place on the Egg, shell side down.
4. Cook for 4 minutes, shell side down. Baste again with citrus and wine mixture, and flip.
5. Cook an additional 3 minutes. Meat of lobster tail should be opaque in color.
6. Remove from the grill, serve, and enjoy!
Safety tip: We know it can be downright cold cooking food outdoors during the winter months in Minnesota, but it’s important that you never use your Big Green Egg in the garage.
So, what do you serve alongside your tenderloin and lobster tails? Verplaetse recommends garlic mashed potatoes or a New England clam bake with roasted red potatoes and corn on the cob. Bon appétit!
To find the perfect-sized Big Green Egg and where you can buy one, visit Big Green Egg’s website.
Poolside is Minnesota’s original Big Green Egg platinum dealer, providing backyard living at its best with a wide array of Big Green Egg products.