Big Green Egg Blog » Recipes & Tips

Smoked Ice Cream & Grilled Pineapple on the Big Green Egg!

Ellie — Tue, 05 Feb 2013 18:50:49 +0000

Yes that’s right, smoked ice cream! See this intriguing and easy to make recipe online at Four Magazine.

http://www.four-magazine.com/index.php/blog_search/big-green-egg-recipe/

Slow Roasted Pork Belly Sliders (Burgers) with Asian Coleslaw & Chipotle Mayo

Ellie — Wed, 30 Jan 2013 12:23:12 +0000

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…

The best BBQ books to buy for Christmas?

Ellie — Mon, 10 Dec 2012 11:36:03 +0000

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

The man’s a genius, his sauces and rubs are somewhat complex but oh so tasty.

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.

Janet Wayman

All the things you never knew you could cook on your EGG or fire pit in a Dutch Oven!

Beef Wellington

Ellie — Fri, 07 Dec 2012 16:17:35 +0000

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…

Bonfire Night Smore’s

Ellie — Mon, 05 Nov 2012 15:41:20 +0000

A classic American invention… delicious anytime of year, but we’ll be making them tonight.

Ingredients:

For best results use American Graham Crackers (or alternatively try Rich tea biscuits).
Chopped Bananas
Milk chocolate
And of course…marshmallows

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.

Happy Halloween Everyone!

Ellie — Wed, 31 Oct 2012 12:54:16 +0000

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!

Peppery T-bone steak and chilli corn cooked to perfection on the Big Green Egg

eliza — Fri, 17 Aug 2012 15:46:06 +0000

Wondering what to cook for supper tonight? This couldn’t be simpler…

Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Soak corn in cold water for 3 to 4 hours. If the corn doesn’t come in husks, wrap in foil after soaking.

Using direct heat, grill corn on either the stainless steel cooking grid or the cast iron searing grid for about 20 minutes or until kernels are tender, turning often.

Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks, allow 20 to 24 minutes for medium-rare to medium doneness.

Meanwhile, in a small pan, melt a large knob of butter. Stir in half a teaspoon of chilli powder and a quarter of a teaspoon of cumin. Cook and stir over medium heat for 1 minute to blend flavours.

Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.

Peppers wrapped in bacon on the Big Green Egg

eliza — Tue, 14 Aug 2012 14:46:00 +0000

Bacon wrapped orange peppers courtesy of BGE EGG owner & chef Bart Gourma in the Netherlands. As simple as they sound – just pop on either the stainless steel grid, the cast iron searing grid or a cast iron half moon griddle on a Medium heat for a few minutes, allow to cool slightly and then enjoy!

Barbecue Summer Vegetable Skewers on the Big Green Egg

eliza — Fri, 03 Aug 2012 09:59:29 +0000

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!

http://www.biggreenegg.co.uk/shop/alacarte?ss=fire+wire

TV Chef Tom Kitchin’s Top BBQ Tips

eliza — Tue, 10 Jul 2012 13:52:40 +0000

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.