INSTRUCTIONS FOR COOKING WITH WOOD
Big John’s Cooking Wood produces a sweet and savory flavor to all beef, pork, poultry, seafood, and vegetables.
The pecan chunks are excellent in Big Green Eggs, Primo grills, Kamado Joes, and smokers.
Soak wood chunks in water for 1 -24 hours before using. Add in other liquids for a subtle flavor such as apple juice, wine, brandy, etc. The longer the soak time, the sweeter the flavor.
Place chunks directly on coals or in drawer. For gas grills, an aluminum foil boat with slits seems to work best.
BIG JOHN'S BEEF TENDERLOIN
equal parts of soy, worcestershire, teriyaki, optional dash of dale's equal parts course ground black pepper, Lawry's garlic salt, Cavender's greek seasoning
pour ½ marinade over prepared beef tender
apply dry rub generously
cover meat with cellophane, allow to sit for 12 hours
after 12 hours, reapply ¼ of the remainder of liquid marinade along with the dry rub if needed
allow charcoal fire to reach a medium-high heat adding soaked wood chunks around the charcoal five minutes prior to adding the tenderloin.
place meat on the medium-high heat for approximately 45 min. to 1 hour
baste with remainder marinade while cooking
wrap in foil and serve warm with your favorite Big John's Pecan Wood-grilled vegetables and rich béarnaise sauce.
BIG JOHN'S SMOKED TUNA DIP
2-4 tuna steaks
1 ½ cups duke's mayo
½ cup sour cream
1 tbsp wickles relish
½ tsp cavender's greek seasoning
¼-½ cup chopped pecans or almonds
salt and pepper to taste
smoke tuna steaks for 30-40 minutes at 275 degrees in
big green egg
once cooked and cooled, chop tuna steaks for mixing
add three parts mayonnaise and one part sour cream
form into ball and add pecans
chill in refrigerator for 24 hours to set
serve with favorite cracker or vegetable
BIG JOHN'S PORK GORDON
1 package of chopped spinach thawed
1 package of cream cheese softened
1 medium onion
1/2 stick butter
package of bacon
2 pork tenderloins
saute mushrooms and onion in butter
mix softened cream cheese, thawed chopped spinach, mushrooms and onions together
roll into a "log" and place in foil in freezer to mold
flatten tenderloins with a meat mallett
once spinach mold has hardened, place in center of pork and roll together
wrap bacon around the pork tenderloins and grill with your pecan wood chunks until bacon is crisp and pork reaches at least 145 degrees
let the pork rest for 15 min, before carving into medallions
serve with vegetables and Big John's red wine mushroom reduction