Method to my Meals – Method to my Meals

Guest Chef: Troy Kloewer

It’s barbecue season and Troy Kloewer shows off his Big Green Egg (BGE) skills! Troy is my girlfriend Kari’s husband and they generously invited us over for a Sunday BBQ. He definitely impressed everyone with beer can chicken and raspberry chipotle pork tenderloin. Obviously you need a BGE for these 2 recipes, and it might inspire you to purchase one. After watching Troy whip up these 2 dishes, I know that a BGE is now on my culinary wish list.

BGE Smoked Beer Can Chicken Recipe

BGE Smoked Beer Can Chicken   Save Print Ingredients

  • 2 whole chickens
  • 2 12oz cans of beer
  • 2 BGE chicken stands
  • 1 jar of any brand chicken rub

Instructions

  1. Take the two whole chickens and add the chicken rub 6-8 hours before you are ready to place them on the BGE.
  2. Open the two cans of beer (and make sure you take a drink for good luck no matter what time of day 🙂 Place the whole chickens over the stands with the cans of beer underneath.
  3. Light the BGE coals and add apple wood chips and let burn for 10-15 min. Utilize the BGE porcelain place setter for indirect heat cooking.
  4. Stabilize the heat of the BGE to around 225 degrees for smoking.
  5. Place the chickens on the BGE for 3 hours or 165 degrees internal temp.
  6. Tip: Do not let your BGE get hotter than 450-500 degrees when getting started.

BGE Raspberry Chipotle Pork Tenderloin   Save Print

Ingredients

  • 2 medium sized pork tenderloins
  • Raspberry Chiptole Sauce:
  • 2 tablespoons olive oil
  • 2 large jalapeno peppers, seeded and diced
  • 2 garlic cloves, minced
  • 4 teaspoons adobo sauce
  • 2 6oz containers fresh raspberries
  • ½ cup apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup white sugar
  • *you can purchase a pre made sauce if you dont want to make your own

Instructions

  1. To make the sauce:
  2. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a bowl and allow to cool to room temperature.
  3. Marinate pork in roasted raspberry chipotle sauce for 4-6 hours before cooking.
  4. Place on BGE indirect heat at 225 degrees for 2-2½ hours or until internal temperature of 155-160.
  5. Slice in medallions and serve.
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Jayashee

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