I did it. I did my first cook on my Egg. I managed to sneak in a couple of spatchcocked chickens just before a massive tropical storm broke over us.
I don’t mind telling you, it was nerve wracking. Remember to burp, I kept telling myself whenever it came time to turn the birds or move them from indirect to direct cooking. I completely forget to use my wireless thermometers, but luckily my thermopen stepped into the breach. Jane made a kicking’ chili avocado salad so I didn’t have to sweat the sides.
I did two birds, each with a lemon and garlic herb bundle. (Sage, rosemary and oregano, from the garden). But one was seasoned with a basic Italian herb n salt rub, while the other got a touch of fire with sea salt, cumin, paprika, smoked fennel and cloves. The picture is from about halfway through.
Total cook time was about 55 minutes to get to temp, and I rested them under foil for ten.
I am never cooking inside again. They were amazing.
The next day I tried a porchetta. I didn’t bother making it up myself. I’ll get around to that once I feel like I’ve half-sorted out the nuances of the Egg. I didn’t quite get the cracking right on this one, but the flavour profile was perfect, and after an hour’s rest in butcher’s paper inside my purpose-bought esky, it was incredibly tender and moist.
I’m gonna have another crack at both next weekend, as a practice for Christmas.
Congratulations JB! Crackling is a finicky beast, no shame in not quite getting it right on your first go with l'ouef and the learning curve you're on ❤
Hello JB, thank you for letting me join. BBQ on a kamado is an addiction, as I am sure you are now deeply aware. I'm in the US and I want to pass on that the best tips I got re beef ribs were from an Aussie, so I would like to return the favor and recommend that you check out the FB group "Kamado Joe Grilling, Smoking and more". Plenty of Eggheads there, as well as Kamado Joe owners and everything else in between. What I really like is that there is no tolerance for platform-bashing (if you are doing BBQ you are A-OK), no stupid memes, and politics gets you muzzled. Just BBQ. My game has been upped 1000% from this group and I think you would enjoy it. Also, thanks for the books. Wow.
Congratulations JB! Crackling is a finicky beast, no shame in not quite getting it right on your first go with l'ouef and the learning curve you're on ❤
You could go Dr Zuess for Chrissie with the Green Egg. Ham! Sorry I'll get my coat.
Hello JB, thank you for letting me join. BBQ on a kamado is an addiction, as I am sure you are now deeply aware. I'm in the US and I want to pass on that the best tips I got re beef ribs were from an Aussie, so I would like to return the favor and recommend that you check out the FB group "Kamado Joe Grilling, Smoking and more". Plenty of Eggheads there, as well as Kamado Joe owners and everything else in between. What I really like is that there is no tolerance for platform-bashing (if you are doing BBQ you are A-OK), no stupid memes, and politics gets you muzzled. Just BBQ. My game has been upped 1000% from this group and I think you would enjoy it. Also, thanks for the books. Wow.
nice work buddy, they look real tasty
So where between now and the end of the year we will be doing a brisket on this end.
PS with your love for cheese, I could see you cook this https://biggreenegg.com/recipes/blue-cheese-stuffed-mushrooms/
Looks good JB, did you brine the pork?
I am a relatively recent convert to porchetta. A Christmas one or two sounds great. An upgrade on a pork loin for sure.