Well, at least for me. Nobody was more surprised than I when the barbecue store rang on Friday to tell me that my extra large Big Green Egg had arrived. Now I just have to wait for the courier to bring it and my nesting table the final two kilometres to the house.
To be honest, I was kind of grateful for the delay because as I expected oiling and painting the front deck was a nightmare from the 7th level of hell quite a bit of work. When we had the house redone we fashioned that deck out of three formerly internal rooms and stripped everything back to the studs. It gave it a really lovely rustic look with a lot of interesting visual details — which were hell to paint. So many nooks and crannies.
We didn’t work on it every weekend over the past three months. But a lot of them were given over to some very amateur painting efforts. It’s still not completely done. There’s a little bit of finishing detail and trim to clean up, but not much, and I can safely tackle that without spraying a cyclone of paint drops around.
The question now becomes, what to cook first? I’ve been practising a bunch of recipes in my very boring old electric oven, learning how to spatchcock a chicken for instance. It’s gross, but it really does even out the cooking time across the entirety of the bird. So I’m thinking maybe I do a couple of those, but also what the Americans call a pork butt, (and we call a pork neck). It’s a forgiving cut of meat, unlike a brisket, and I can do it over most of a day before taking it off to rest and bringing up the charcoal to cook the chooks at a higher temperature.
Alternately, I guess, I could be very Australian and just burn some snags and chops.
Now if my vehicle would just make it into the factory queue... but I digress. Very nice that the Green Egg finally made it, what a saga. May I suggest an amazing prime rib roast?
HOORAY ZERO DAY HAS BEEN AVOIDED! Also that deck is a really beautiful space, annoying nooks and crannies for painting purposes notwithstanding. Congratulations on the arrival of le grand oeuf vert!
A friend did something similar on a formerly claustrophobic upstairs bedroom- he removed the ceiling and turned the master bedroom into a cathedral-like space. Like JB's BBQ heaven, lots of work, but worth it.
I know its all about meat but do i dare suggest smoking some capsicum, maybe some stuffed mushrooms, anything from the summer veg choice of options (like courgette etc) or maybe some cauli? Good time of year to be trying it out. I saw a recipe the other day on how to cook tandoor skewers in the BGE.
I have to think of a million different ways to convince one of the kids to get veges in them. They depressed themselves the other day watching a David Attenborough doco outlining the problem of producing meat. She considered that maybe her meat heavy diet may need to be augmented : )
Congrats. Low and slow is anathema to our society nowadays but “This is the way”. Hey JB are you familiar with Ross Coulthart? Just read his book In Plain Sight. Good stuff
Pulled Pork. Make a stock on day one in normal oven. Day two poach the pork butt in the stock, with some extra fennel on day two. Start slow cooking the port butt on day three in the egg, low (no more than 150) and smokey. About 1/2 into the cook, shred the pork, and continue cooking, adding a cup of the stock every 1/2 hour and give a good stir. Repeat for another 3 hours, and serve.
How much like an oven is the BGE? Can you set a temperature and let it go, or will it take some time to get to know it? I’ve done turkey in the bbq, and even just this last weekend someone was cooking lamb, and you need to do a bit of fiddling to get the dial for the gas just right to maintain the perfect temperature. I don’t want you to fuck something up because you’re not completely in tune with your new love.
I don't know if you all have ever seen one, but the BGE (in concept) reminds me of the old cast iron wood or coal stoves from around the turn of the century. Fiendishly hard to master, but sublime when done right.
That deck is looking gorgeous.
Now if my vehicle would just make it into the factory queue... but I digress. Very nice that the Green Egg finally made it, what a saga. May I suggest an amazing prime rib roast?
HOORAY ZERO DAY HAS BEEN AVOIDED! Also that deck is a really beautiful space, annoying nooks and crannies for painting purposes notwithstanding. Congratulations on the arrival of le grand oeuf vert!
A friend did something similar on a formerly claustrophobic upstairs bedroom- he removed the ceiling and turned the master bedroom into a cathedral-like space. Like JB's BBQ heaven, lots of work, but worth it.
WOW, that would have been such an amazing transformation
Not so worried about what you are cooking as where are all of our invites? Assume Aust Post is to blame.
I know its all about meat but do i dare suggest smoking some capsicum, maybe some stuffed mushrooms, anything from the summer veg choice of options (like courgette etc) or maybe some cauli? Good time of year to be trying it out. I saw a recipe the other day on how to cook tandoor skewers in the BGE.
I’m not opposed to vegetables.
I have to think of a million different ways to convince one of the kids to get veges in them. They depressed themselves the other day watching a David Attenborough doco outlining the problem of producing meat. She considered that maybe her meat heavy diet may need to be augmented : )
Def do the pork butt. Trust me.
Congrats. Low and slow is anathema to our society nowadays but “This is the way”. Hey JB are you familiar with Ross Coulthart? Just read his book In Plain Sight. Good stuff
I met him a couple of times. Never worked with him, but he seemed a decent sort.
Hi JB. For the spatchcocked chicken I use a bit of an Hawaiian Huli Huli recipe. Both wings and spatchcocks work.Really is delicious and the kids absolutely love it. https://www.foodnetwork.com/recipes/guy-fieri/huli-huli-chicken-on-the-grill-recipe-2125134
Aside from this we have a fave pork or beef ribs deal that finishes so well over coals, its unbelievable.
Looks like Imma need a whole barbecue vertical here.
just hurry up and cook something old man. even if its empty!! get burnin!!!
Pulled Pork. Make a stock on day one in normal oven. Day two poach the pork butt in the stock, with some extra fennel on day two. Start slow cooking the port butt on day three in the egg, low (no more than 150) and smokey. About 1/2 into the cook, shred the pork, and continue cooking, adding a cup of the stock every 1/2 hour and give a good stir. Repeat for another 3 hours, and serve.
That’s 150 F?
Agree with pulled pork - it’s incredibly forgiving. I’ve had amazing results from this technique (which is a fair bit less fiddly) https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe/
That is a great link, C-Dave.
How much like an oven is the BGE? Can you set a temperature and let it go, or will it take some time to get to know it? I’ve done turkey in the bbq, and even just this last weekend someone was cooking lamb, and you need to do a bit of fiddling to get the dial for the gas just right to maintain the perfect temperature. I don’t want you to fuck something up because you’re not completely in tune with your new love.
It is not at all like an oven, and very similar, if you get it right.
I don't know if you all have ever seen one, but the BGE (in concept) reminds me of the old cast iron wood or coal stoves from around the turn of the century. Fiendishly hard to master, but sublime when done right.
Well they are a little simpler than that https://www.youtube.com/watch?v=AyQvPw5yEP0 .
May I suggest ye Scribe to start with the beer can chicken? https://www.youtube.com/watch?v=8w8BJlTjanQ