Big Green Egg – Page 6 – The Cook's Digest

Wild Garlic Leaf Pesto Sauce

April 28, 2017July 10, 20184 Comments

Wild garlic is in season at the moment, and I’m fortunate enough to have parents-in-law with this wonderful herb growing in their back garden. My wife picked some and used it to make a tasty, fresh wild garlic leaf pesto sauce.

We had this with some pappardelle pasta, which was served with smoked chicken and asparagus. Utterly delicious. It can also be used for vegetables, or as a dip.

Discover how to make wild garlic leaf pesto sauce yourself with this easy recipe.

Continue reading“Wild Garlic Leaf Pesto”→ Continue reading “Wild Garlic Leaf Pesto Sauce” →

Spring Cleaning The Big Green Egg

April 4, 2017November 21, 20205 Comments

As with a conventional oven, over time a Big Green Egg gets gunked up with fat, grease and other undesirable detritus. When the ceramics glisten with black, fatty deposits and there’s an aroma of fat as the Egg warms up, it’s time for a clean.

Not with Mr. Muscle though. I restored the Egg by performing a controlled clean burn. The result was an Egg nearly back to the state it was when purchased.

Continue reading “Spring Cleaning The Big Green Egg” →

Simply Zensational Vietnamese Banh Mi

March 10, 2017June 20, 20256 Comments

What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?

Step forward the Simply Zensational Banh Mi roll.
Continue reading“Simply Zensational Vietnamese Banh Mi”→ Continue reading “Simply Zensational Vietnamese Banh Mi” →

Sous Vide Seared Rib-Eye Steak

February 24, 2017June 20, 2025Leave a comment

Steak is a popular starting point for sous vide cooking. It showcases how easy it is to achieve an even level of done whilst retaining both moisture and flavour. Our sous vide rib-eye steaks have been consistently delicious.

Find out how to get evenly cooked steak every time with a sous vide.

Continue reading “Sous Vide Seared Rib-Eye Steak” →

Wok Cooking with a Big Green Egg

January 26, 2017July 10, 2018Leave a comment

I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. My wife said “that’s something you probably couldn’t cook using a Big Green Egg.”

Challenge accepted! Find out how to do wok cooking on a Big Green Egg with this simple guide.
Continue reading“”→ Continue reading “Wok Cooking with a Big Green Egg” →

Beef Tagliata

January 19, 2017June 20, 2025Leave a comment

At a recent dinner party, we were served Beef Tagliata. An Italian dish of slices of rare steak with shaved Parmesan cheese and rocket salad, it is accompanied by a dressing with rosemary, garlic and lemon. And it was wonderful.

I was so impressed that I had to try making it at home. Served with a bottle of Fitou, this was (and still is) a meal to remember.
Continue reading “Beef Tagliata” →

Smoked Tomato, Aubergine and Mushroom Pizza

January 12, 2017June 20, 20255 Comments

My mother visited us, announcing she was on a vegetarian diet. She also wanted to see our Big Green Eggs that she’d heard so much about. So we made a delicious vegetarian pizza topped with her favourite herbaceous plants … smoked tomato, aubergine and mushrooms.

Continue reading “Smoked Tomato, Aubergine and Mushroom Pizza” →

Steak and Mushroom Pizza with Bourbon Bean Sauce

November 11, 2016June 20, 2025Leave a comment

I enjoyed a bowl of smoked bourbon baked beans at the weekend, paired perfectly with a juicy rib-eye steak. What to do with the leftover beans though? I had planned to make a pizza during the week. A steak pizza for that matter.

In a moment of culinary creativity, my wife blended the remaining beans into a sauce as a passata substitute. It resulted in one of the best tasting meat pizzas that we had.
Continue reading “Steak and Mushroom Pizza with Bourbon Bean Sauce” →

Chipotle and Tamarind Roast Chicken

November 4, 2016June 20, 20252 Comments

A glaze or marinade can make the humble chicken shine, especially when there is a flavoursome dry rub used as a base. After trying some commercial products that were too salty and sweet, I decided to make my own.

Enjoy this simple, effective and very tasty homemade glaze for cooking chicken in a covered BBQ, Big Green Egg or conventional oven.
Continue reading“Chipotle and Tamarind Roast Chicken”→ Continue reading “Chipotle and Tamarind Roast Chicken” →

Two-Level Raised Cooking With a Big Green Egg

October 29, 2016June 20, 20254 Comments

I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?

Find out how to add a second cooking level to a Big Green Egg, Kamado or BBQ with a few nuts, bolts and washers.

Continue reading “Two-Level Raised Cooking With a Big Green Egg” →

Enhancing Flavours With Cold Smoking

October 14, 2016June 20, 2025Leave a comment

Smoked cheeses, vegetables and nuts can add extra nuance and flavour to a meal. And it doesn’t need a large, dedicated piece of equipment. It’s surprisingly easy to do with a Big Green Egg, standard covered BBQ or similar device.

Find out how to do cold smoking with a low-cost smoke generator. And a paint can.
Continue reading “Enhancing Flavours With Cold Smoking” →

Reverse Seared Rib-Eye Steaks

October 7, 2016June 20, 20255 Comments

Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.

Find out how to cook this in your own home with an oven, Big Green Egg or BBQ.

Continue reading “Reverse Seared Rib-Eye Steaks” →