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”
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”
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”
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?
Continue reading “Two-Level Raised Cooking With a Big Green Egg”
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.
After thoroughly enjoying the delicious Jamaican jerk spatchcock chicken, it was clear that spiced rubs can enrich a meal. The “Life of Spice” company offer a range of rubs to enhance flavours. I tried five individual rubs on some chicken legs, all distinct and very tasty.
Continue reading ““Life of Spice” Chicken Legs”
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
Continue reading “Bacon-Wrapped Pork Shoulder with Sage and Apricot”
It’s time for breakfast. It’s also sunny and warm outside. I should be tidying up after our Jamaican jerk spatchcock chicken from last night … but I’m quite peckish.
Simple solution – cook an English breakfast al fresco on our Big Green Egg.
Continue reading“English Breakfast Cooked Al Fresco” Continue reading “English Breakfast Cooked Al Fresco”
Spice up your chicken with a homemade Jamaican jerk marinade. Whether it’s cooked al fresco on a Big Green Egg (or similar), or inside using an oven, this will undoubtedly delight and impress your dinner guests.
Continue reading “Jamaican Jerk Spatchcock Chicken”
I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.
A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.Continue reading“Adventures with The Big Green Egg” Continue reading “Adventures with The Big Green Egg”
The Cook's Digest 