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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.



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.


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



1 package of chopped spinach thawed
1 package of cream cheese softened

1 medium onion

1/2 stick butter

mushrooms chopped

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 

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