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Browsing category 'Recipes & Tips':
It’s Superbowl Sunday this weekend, and sliders are always on the menu in the USA. We love this recipe from foodiecrush.com and have included a BGE version of cooking the pork belly. Be sure to check out our Facebook BigGreenEggUK page for the recipes…
Everyone always asks which are the best BBQ books and every BBQer will have a different personal favourite. But here are a few of the well thumbed ones on our bookcase. We’re sure they would make any red blooded man happy this Christmas!
Andrew Scholoss & David Joachim
Amazing book with a plethora of recipes, including, dips, appetisers, mains, desserts..every recipe you could ever want!
Any book by Adam Perry Lang
Ray Lampe -Dr BBQ
Great Southern recipes, from a guy who lives for BBQ
Andrew Scholoss & David Joachim-
Mini card deck style format, easy recipes, perfect for stocking filler fodder
Tim Wilson & Fran Warde
Charming book, great recipes from the Ginger Pig team..need we say more!
Hugh Fearnley Whittingstall
Not so much BBQ as meat orientated, but a great tome for your kitchen shelf.
Given our seriously rubbish weather, how about this festive pleaser to cheer everyone up!
3lb beef tenderloin, seasoned with salt & pepper…and tied with butchers string.
Sear for a few minutes on each side at 350F. Then dab with mustard & let rest.
Make a flavour layer…white mushrooms, garlic, porcini mushrooms olive oil & thyme, sautéed together and spread over prosciutto…
Remove the string and wrap the prosciutto around the beef…
Use egg wash to bind the puff pastry
Set the EGG for indirect cooking at 425F / 210C with a baking stone
Cook until internal temperature reaches 125F for medium doneness… more if you prefer…
A classic American invention… delicious anytime of year, but we’ll be making them tonight.
Directions: Assemble bananas, marshmallows and chocolate on top of graham crackers. Place in a Stainless Steel Wire Basket or on a pre-soaked maple wood plank. Roast for 30 seconds at 350F or until the marshmallow and chocolate are suitable melted.
We’ve seen some hilarious looking ideas for halloween entertaining…How about this sausage and rib scary skeleton….
or this “handburger” from a BGE owner in the USA!
Or kick back and relax with this clever pumpkin drinks cooler….!
Have fun, be safe and remember to send us your weird and wonderful food photos!
How about grabbing some new potatoes (par boiled), sugar snap peas, mushrooms, onions, peppers and courgettes – or any other seasonal vegetables – and grilling some delicious vegetable kebabs on the Big Green Egg this weekend?
Using either pre-soaked bamboo skewers or the Big Green Egg Fire Wire, simply thread the vegetables together and then place on either the stainless steel cooking grid or the cast iron searing grid and cook on a medium heat for 4 minutes per side. You may want to rub the grid surface with some vegetable oil first. Then season with salt and pepper and drizzle with some vinaigrette. ENJOY!
Tom Kitchin’s BBQ Top Tips
● Experiment. Try to look past the temptation to stick with bangers and burgers every year. Get creative and you’ll see its worth. Using different cuts of meat also means you can do so much more with the leftovers later in the week, when the sun has disappeared once more.
● Don’t rush. Think slow-cooking on the barbecue and you’ll be able to enjoy more succulent, tender meat.
● Invest in a good-quality barbecue. It doesn’t have to be expensive, and a quality product will last for years if you look after it. I love my Big Green Egg.
● Keep it clean. Invest in a good grill brush. If you keep your appliance as clean as you can, it ensures your grill remains non-stick and it also avoids that stale charcoal taste associated with so many failed barbecues.
● Get your meats to room temperature before your start cooking them. If you take meat straight from the fridge it will take longer to warm up.
● Have fun. Barbecues are a great chance to celebrate the great outdoors, so the more you can plan ahead, the easier it will be to relax and enjoy your day and let the barbecue do the hard work for you.