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Big Green Egg UK
เข้าร่วมเมื่อ 16 ก.ค. 2020
Big Green Egg is the world’s largest producer and international distributor of the highest-quality ceramic kamado-style charcoal grill. When you buy an EGG, you know your investment is protected by a successful, experienced company with a worldwide reputation for best-in-class products and unmatched customer service. We provide you with confidence, knowing that we have been standing behind our products for over four decades!
Big Green Egg | 50th Recipes | Gill Meller | Smoked Pig Cheeks
The secret to good slow-cooked pig’s cheeks is to dry cure them overnight in a combination of salt, sugar and herbs, then grill them until they’re caramelising. Then they go into a pan for a long, slow smoke. I like to serve them with a nice sharp rhubarb sauce flavoured with a herb called lovage, which has the most wonderful harmony with the acidic fruitiness of the rhubarb. That sauce with the tender pig’s cheeks is a match made in heaven.
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is chef, food writer and River Cottage mainstay Gill Meller. Gill, who lives near the Dorset coast, is passionate about outdoor cooking, which, he says, “gives us the opportunity to switch off and reconnect with a simpler way of life”. He also loves foraging for wild food: “The more we can focus in on the natural world the better, and if you get to take home a few delicious things to eat as a result of it, happy days.”
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is chef, food writer and River Cottage mainstay Gill Meller. Gill, who lives near the Dorset coast, is passionate about outdoor cooking, which, he says, “gives us the opportunity to switch off and reconnect with a simpler way of life”. He also loves foraging for wild food: “The more we can focus in on the natural world the better, and if you get to take home a few delicious things to eat as a result of it, happy days.”
มุมมอง: 244
วีดีโอ
Big Green Egg | 50th Recipes | Gill Meller | Crispy Smoked Potatoes
มุมมอง 424หลายเดือนก่อน
For this dish, I took some delicious early new potatoes and cooked them in seawater - it’s perfectly salted, and the potatoes take on both the aroma and the romance of the sea - but if you’re not near the sea, salted tap water will do the trick! I then scattered them out on the grill and cooked them hard until they started to blister and crackle. I then doused them in very simple seaweed butter...
Big Green Egg | 50th Recipes | Gill Meller | Smoked Mackerel
มุมมอง 158หลายเดือนก่อน
I love cooking beetroots dirty in the embers - they char on the outside to the point where you’re a little alarmed at how they look, but under that blackened crust is the most intensely sweet, beautifully vibrant red flesh. Make sure the beetroots are golf ball sized, and no bigger. The fish is salted before being smoked over hardwood - If you have access to sea water, you can use it to brine t...
Big Green Egg | 50th Recipes | Gill Meller
มุมมอง 183หลายเดือนก่อน
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is chef, food writer and River Cottage mainstay Gill Meller. Gill, who lives near the Dorset coast, is passionate about outdoor cooking, which, he says, “gives us the opportunity to switch off and reconnect with a simpler way of life”. He also loves foraging for wild ...
Big Green Egg | 50th Recipes | Jack Stein | Surf and Turf
มุมมอง 102หลายเดือนก่อน
Surf and turf is a bit old school - and I love it. The ingredients are so good, you just keep it simple. The secret is to get the Cast Iron Searing Grid really hot so you get that lovely sear on the steak and the lobster. If you do not have an EGGspander System or have a MiniMax, we recommend start with making your Ranch Dressing first, then your Steak then finish with cooking your Lobster. As ...
Big Green Egg | 50th Recipes | Jack Stein | Shellfish Platter
มุมมอง 73หลายเดือนก่อน
This is a dish that shows off the amazing shellfish of Cornwall. We set up a MiniMax by the sea, cooked the shellfish on the grid until everything had opened and then finished it with a hot shellfish vinaigrette. Just delicious As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the man who, as chef director of Stei...
Big Green Egg | 50th Recipes | Jack Stein
มุมมอง 414หลายเดือนก่อน
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the man who, as chef director of Stein’s, is continuing to shine a light on fresh fish and shellfish in the much-loved family business established by his dad, the legendary Rick Stein. Jack is firmly rooted in Cornwall and is a passionate advocate for the county’s ...
Big Green Egg | 50th Recipes | Tom Booton | Lamb Belly Skewers
มุมมอง 80หลายเดือนก่อน
Big Green Egg | 50th Recipes | Tom Booton | Lamb Belly Skewers
Big Green Egg | 50th Recipes | Tom Booton Gilled Steak and Mushroom
มุมมอง 9002 หลายเดือนก่อน
Ribeye, for me, is the very best cut. Here, we pan cook the steak in oil and butter and plenty of seasoning to get that lovely caramelisation, then finish it directly on a grid to get the smoky flavour running right through it. Maitake mushrooms are great for this recipe, but it’s even better to have a few varieties such as oyster or shiitake, giving a greater depth of flavour and texture. Stea...
Big Green Egg | 50 Recipes | Tom Booton Grilled Mackerel
มุมมอง 9502 หลายเดือนก่อน
This is the perfect summer starter. Mackerel is a delicate fish and it needs to be cooked with a lot of love. Here, the sourness of the buttermilk sauce really cuts through the fish and balances beautifully with the brightness of the cucumber relish. In the restaurant, we use a clever technique to create neat rolls of fish, but to simplify things here we’ve left the fish fillets flat and intact...
Big Green Egg | 50th Recipe | Tom Booton |
มุมมอง 1.2K2 หลายเดือนก่อน
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the man responsible for the fantastic food at one of London’s most famous hotels, The Dorchester. Tom is the executive chef of The Grill, the hotel’s 93-year-old restaurant. While embracing this historic institution’s rich heritage, Tom has added a more modern, dyn...
Big Green Egg | 50th Recipe | Karan Gokani | Chaat Masala Potatoes
มุมมอง 2233 หลายเดือนก่อน
These are essentially tandoori potatoes. They’re not cooked in a tandoor, but a Big Green Egg is the one barbecue I’ve seen that even comes close. It’s made from ceramics (a tandoor is made from clay) and it retains heat beautifully. You cook in the same way you would in a tandoor: there’s yoghurt, chilli, spices, it’s so quick - and the result is just beautiful. Visit the recipe. www.biggreene...
Big Green Egg | 50th recipes | Karan Gokani | Lachha Parathas
มุมมอง 1073 หลายเดือนก่อน
This laccha paratha is a coiled wholewheat bread with fresh mint folded through it. Cooked on a plancha right before we serve the meal, it’s one of my favourite flatbreads. Visit the recipe www.biggreenegg.co.uk/r/lachha-parathas As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next to take his place in our outdoor kitchen ...
Big Green Egg | 50th recipe | Karan Gokani | Burnt Aubergine Raita
มุมมอง 3873 หลายเดือนก่อน
Burning aubergine is one of my favourite ways of getting incredible flavour - that natural smokiness goes all through the flesh when the outside burns. I’ve infused all that flavour through a raita, mixed with yoghurt, chopped onions, herbs and spices to create a lovely dip. Adding the burnt aubergine takes it far beyond plain spiced yoghurt. Visit the recipe www.biggreenegg.co.uk/r/burnt-auber...
Big Green Egg 50th Celebrations | 50th recipes | Karan Gokani Lamb Rogan Josh
มุมมอง 2963 หลายเดือนก่อน
This lamb dish is inspired by a traditional rogan josh. We start by marinating the meat with ginger, garlic and yoghurt, which infuses tonnes of flavour into the meat but also tenderises it. We roast it, which brings another layer of flavour, then slowly braise it, which breaks it all down. We use the liquor to create a curry - the final wrap of gorgeousness for a truly beautiful dish. Try the ...
Big Green Egg | 50 years | 50 recipes | Tom Aikens Scallops with lemon and thyme
มุมมอง 1784 หลายเดือนก่อน
Big Green Egg | 50 years | 50 recipes | Tom Aikens Scallops with lemon and thyme
Big Green Egg 50 Years | 50 recipes | Tom Aikens Pan-fried hispi cabbage with gremolata
มุมมอง 2394 หลายเดือนก่อน
Big Green Egg 50 Years | 50 recipes | Tom Aikens Pan-fried hispi cabbage with gremolata
Big Green Egg | 50 years | 50 Recipes | Tom Aikens Baked sea bass with lemon and fennel
มุมมอง 2934 หลายเดือนก่อน
Big Green Egg | 50 years | 50 Recipes | Tom Aikens Baked sea bass with lemon and fennel
Big Green Egg | 50 years | 50 Recipes | Tom Aikens Spiced flatbreads
มุมมอง 1704 หลายเดือนก่อน
Big Green Egg | 50 years | 50 Recipes | Tom Aikens Spiced flatbreads
Big Green Egg | 50 years | 50 recipes | Tom Aikens Glazed rotisserie picanha with chilli salt
มุมมอง 1.3K4 หลายเดือนก่อน
Big Green Egg | 50 years | 50 recipes | Tom Aikens Glazed rotisserie picanha with chilli salt
Big Green Egg 50th Celebrations | 50 recipes from a selection of our friends | Tom Aikens
มุมมอง 1.4K4 หลายเดือนก่อน
Big Green Egg 50th Celebrations | 50 recipes from a selection of our friends | Tom Aikens
Big Green Egg UK | New Outdoor Kitchen Island
มุมมอง 1.2K4 หลายเดือนก่อน
Big Green Egg UK | New Outdoor Kitchen Island
Big Green Egg & Tom Booton Christmas Box
มุมมอง 21K8 หลายเดือนก่อน
Big Green Egg & Tom Booton Christmas Box
The Big Green Egg Rotisserie Recipes: Rotisserie Turkey and the Trimmings
มุมมอง 1.2Kปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Rotisserie Turkey and the Trimmings
The Big Green Egg Rotisserie Recipes: Rotisserie Squash with Baby Leeks and Thyme Oil
มุมมอง 249ปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Rotisserie Squash with Baby Leeks and Thyme Oil
The Big Green Egg Rotisserie Recipes: Rotisserie Rum Glazed Pineapple
มุมมอง 622ปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Rotisserie Rum Glazed Pineapple
The Big Green Egg Rotisserie Recipes: Pork Loin with Sticky Potatoes and Apple Fennel Sauce
มุมมอง 1.1Kปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Pork Loin with Sticky Potatoes and Apple Fennel Sauce
The Big Green Egg Rotisserie Recipes: Rotisserie Leg of Lamb with Brassica Salsa Verde
มุมมอง 2.6Kปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Rotisserie Leg of Lamb with Brassica Salsa Verde
The Big Green Egg Rotisserie Recipes: Rotisserie Chicken
มุมมอง 3.5Kปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Rotisserie Chicken
The Big Green Egg Rotisserie Recipes: Cauliflower with North African Yoghurt
มุมมอง 437ปีที่แล้ว
The Big Green Egg Rotisserie Recipes: Cauliflower with North African Yoghurt
Holy shit
Big Green Egg UK, Subscribed because your videos are so much fun!
Amazing
ok, so forget about the time to cook, wait 10 minutes for.......the egg to get hot? or
My best guess is that they are refering to wait for 10 minutes after closing the valves so that the temperature doesn’t fluctuate when you put the pizza in
I’m confused. Your other pizza video says 450-500 for temperature. 300 seems to low.
@@4patcarp 300 Celcius
Don't you have to clean leeks before you eat them? They'd be full of dirt and gritty
Peel it and chop it with a knife. Add tahini, lemon juice, salt (pounded with garlic cloves) and olive oil to make eggplant moutabal or baba ghanouj. A lovely side dish with fish.
Never showed the thermometer
are you supposed to use them inside
The fad of cooking directly onto coals will soon become a joke. 'Remember when all of the poseurs and loons used to cook straight on top of coals and have gritty, dusty steaks?' Why!!???
Great Guide, thanks!
Cleans ur teeth as well eating all that charcoal
Was not expecting the end
Not a very good video.
💞Wow💙💙💙💙💚💙💙💙
Wow so good 😊😊😊
Loved this! Succinct and complete! Thank you.
What about the ashes on the steak when you take them off the coals
Things wrong in this video Terrible steak Rubber tongs Tempchecking rookie move Burnt veggies Not seasoned good Not one beer in sight
Liked 90% b/c of the "cave man cooking". Will be trying this, the pelletons? the pelleteinians? those guys are gonna cry.
No beers no friends? BBQ some meat. Get beers get friends! Love it!
Yes what is that adapter, because my eggniter didn’t come with it, and i found when filling with gas the is too much leaks of the butane, thought the eggniter is convenient I find the flame keeps going off easily especially when’d a bit windy, for such a expensive gadget
Very nice video. All looks good. Would love a bit more detail at times. Temps and times.
Cut of boof
What is the little yellow adapter caller that was used to attach the butane to fill eggnighter?
About how long of a cook directly on the coals ?
Veggies look like shiiite mate but the rest is awesome
why would you put the meat directly on the charcoal? are you okay?
Never seen that either! Must be a European thing..............😂
In my region of the USA it’s called Pittsburgh Style. And it’s actually very good.
Cote de boeuf looks alright but the veg & flank steak looks way overdone. Cooking directly on charcoal? Don't get it - seems pretty ostentatious.
Naaaah, that all Looks like a big dumper. Veggies ruined, and don’t feel like biting into lump charcoal while eating my steak. You just ruined some good food.
No seasoning?
ᎮᏒᎧᎷᎧᏕᎷ 😓
Are you doing well these days?
That looks amazing
Steaks look good but the veg should go in the bin..
Why
We want to make your next video 🎬🎬
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. 😉❤️