Good Eats on the Big Green Egg
One of the best lifestyle upgrades, the Big Green Egg never disappoints when it comes to outdoor cooking. We look forward to more good eats on the Big Green Egg.
Happy New Year everyone! Goodbye 2021. Hello 2022! Here’s a toast to new beginnings, lots of good eats and happiest of memories with family and friends.
Speaking of good eats, we have been spoiled this holiday season with some excellent outdoor cooking on the Big Green Egg. By far, the Big Green Egg was one of the best lifestyle upgrades in our home. Our only regret is not investing in the Big Green Egg in the beginning of the lockdown. That said, the gas BroilKing has served us well through two years of Covid-19. Hats off to Kenz who has really become the grill master and BBQ enthusiast. He definitely earned his stripes as an “EGGHead.”
This iconic forest green ceramic orb is very versatile and equipped with a range of accessories to elevate your outdoor cooking. We used the cast iron pan to saute Brussels sprouts cooked in bacon fat and cast iron grill for reverse searing. For homemade smashed burgers made with chunk beef, the plancha comes in handy. The extra-handy expander kit allows you to roast root vegetables simultaneously with your meat. The Big Egg Green even comes with a big wok if you want to make some stir-fry. As you can see, the possibilities are endless with the Big Green Egg.
Versatile Cooking on the Big Green Egg
Here is a summary of some good eats on the Big Green Egg over the past few months. Hopefully I’ll get the grill master to share some tips on how to use the Big Green Egg. And, I also hope to share some recipe ideas soon too!
Sunday Roast on the Egg: Topside sirloin beef seasoned with salt and pepper, and roasted on indirect heat using convEGGtor. We served this with duck fat roasted potatoes and root vegetables. It was effortless and easy. Plus, it was delicious.
Lightly-Smoked Thanksgiving Turkey: Brined 6kg turkey, followed by a pecan-sugar rubbed, and then lightly smoked on the Big Green Egg. Personally, I thought it could use more salt. Admittedly, I was nervous about the turkey being over salty due to the overnight brine. To be honest, I prefer slathering butter all over the turkey, then covering the breast with bacon to ensure the turkey is extra moist.
Greek-inspired Stuffed Leg of Lamb: We cook a lot of beef on the Big Green Egg. Time to try cooking up some lamb. We asked the butcher to debone the leg of lamb. Stuffed with herbs and pine nuts and then smothered with Greek oregano, rosemary, lots of garlic, and lemon, the leg of lamb was roasted over indirect heat to perfection. We used the residual heat to roast some parsnips and carrots. It was another Sunday roast done right on the Big Green Egg.
“Surf & Turf”: This time it was all about direct heat grilling for some delicious dry aged rib eye steaks. With a few minutes on each side, a delicious steak dinner was made in no time. Finally, we also cooked mussels in a white wine sauce on the stainless steel All-Clad pot on direct heat. Kenz even grilled some ciabatta on the Egg to dip in the sauce.
Premium Beef Sirloin for Christmas Dinner: By far the best cut of sirloin beef we made on the Big Green Egg. Seasoned with rock salt and pepper, the sirloin beef (2kg) was roasted for 90 minutes on indirect heat. After resting for 10-15 minutes, Kenz did a reverse seared on the cast iron grill. It was simply amazing and cooked to perfection: medium rare with a nice crust. To round out Christmas lunch, we had some fluffy yorkshire pudding, creamy potato gratin and broccoli tenderstems.
“German” Christmas Market: We hosted the first “grill” of the year! We got lucky with mild California-like weather over New Years Day and organised lunch for a small group of friends. Sticking to a stress-free menu, we enjoyed a “German” market themed lunch of bratwurst, soft pretzel, sauerkraut salads, and beetroot salad with mulled wine and German beer. It was a fantastic way to kick off the New Year.
Good Eats for the New Year
Hopefully the mild New Years Day weather is an indication of a warm glorious summer ahead. We look forward to hosting more BBQs this year.
Happy New Year to you all, and to all lots of good eats on the Big Green Egg.
