Simon's Big Green Egg Cooking Class - 3rd August 2018
Bone in Rib of Beef
The technique we used here was a reverse sear where we slowly raised the temperature of the whole piece of meat by cooking it at 110°C until its internal temperature was 48°C (5°C below rare). We then fired up the BBQ to about 250°C and seared the outside of the joint.
The initial cook was indirect, we used the plate setter feet up with the stainless grid on top. To that we added the meat and cooked slowly until the core temperature reached 48°C (5°C lower than the temperature we were aiming for as the last 5°C would be achieved when we seared the meat).
We then removed the plate setter and opened the air vents to raise the temp to 250°C. We used the stainless steel grid to sear the forerib for about 3 minutes on each side.
We then vac packed the joint in 3 portions and sous vide at 58°C ready for your dinner.
Dirty Steak vs. Seared Steak
We cooked steak traditionally on the XL using the half moon cast iron grid, and dirty directly on the coals.
Cooking the steak dirty adds a really meaty flavour to the steak in my opinion. It’s also a little controversial when you have friends over. Very little ash sticks to the steak. I think it’s a great technique.
You can cook veg this way too. Daniel Clifford at Midsummer House in Cambridge cooks celeriac and beetroot directly on the coal, it’s divine. DJ BBQ does an amazing dirtly carrot recipe in his book Fire Food.
Roast Cauliflower with Truffle Oil and Black Sesame Dressing
The technique here was to cook on the back side of the plate setter. All I did was wipe down the back of the plate setter with a dry paper towel or foil.
We set up the Egg to cook at 180-200°C with the plate setter feet down.
I cut the cauliflower into about 7mm thick slices all the way through the cauliflower. I removed most of the really thick bit of stalk before cooking. I then added a touch of oil and some maldon salt to the slices (on both sides) and placed them directly onto the plate setter. We then cooked them for about 5 minutes on each side until they start to turn golden brown.
To this we added the dressing. A great addition is to sprinkle toasted black sesame seeds to give a little crunch.
Lamb Rack, French Trimmed
This would be a great recipe to do with the cauliflower as it also can be cooked on the back of the plate setter (or a ceramic plancha).
Again we setup the Egg in an indirect configuration with the plate setter feet down. We set the temperature of the Egg to 180-200°C.
I scored the fat of the lamb rack in a diagonal pattern with the scoring about 3/4 cm apart. I then added a tiny bit of oil and generously seasoned the lamb with maldon salt.
I then cooked this directly on the plate setter, fat side down for about 15-18 minutes. At the last minute, we turned the lamb to add a little bit of sear to the edges.
I used a Thermapen to probe the meat. For medium rare, we were looking for an internal temp of 58°C. The lamb will continue to cook while it’s resting so take it off about 3°C before (55°C for medium rare).
Always rest your meat wrapped in foil.
This Italian bread is really simple to make and an easy first go at baking on the Egg.
Make a batch of my basic bread recipe and let it rise. Knock it back and split into two portions. Push out each of these dough balls into the bottom of a 30cm x 20cm baking pan, lightly oil the top and cover with cling film. Put to one side to allow it to rise again.
When ready, poke it with your fingers to make the dimples. Drizzle generously with olive oil and sprinkle with salt and herbs (we used rosemary).
Setup your Egg for an indirect cook with the plate setter feet up, stainless steel grid on top and the baking/pizza stone on top of that. Get your Egg to 220°C and give the baking stone a while to heat up, probably 20 mins..
Cook your focaccia in the tin on the baking stone for about 15 minutes until it’s both golden brown on the top, but also crunchy on the bottom. Allow it to cool on a wire rack before serving.
Cedar Planked Salmon
The plank is designed to smoulder while the salmon roasts on top of it, taking on the wood flavour as it cooks.
Soak the planks in water for at least 1 hour before you use them. You can also soak them in other liquids such as:
- Beer, lager or cider.
- A dilution of citrus juice.
Get your Egg to 180°C in a direct setup with just the stainless or cast iron grids. Dry the side of the plank you will put the fish on, for about a minute, by placing it cooking side down on the Egg.
Take your salmon fillets and place them skin side down onto the plank. Use the grill gripper to move the plank onto the Egg. I put a slice of lemon onto the salmon to show the smoke, not to add flavour. It looks pretty though.
Cook until the salmon has firmed up enough to show it is cooked (about 8-10 mins). Take off the plank with the grill grippers and put onto something heat proof.
What temperature should I cook at?
Which charcoal should I use?
The Green Olive Firewood Company do charcoal that has a much milder smokey flavour, It’s made from SheOak. You need their restaurant grade lump wood charcoal.
Stag Charcoal also produce some great stuff in Hertfordshire. Look for their single species Ash or Birch for a less smokey cook.
When you really get into BBQ then look at some of the excellent charcoal from the Oxford Charcoal company. They have a very good reputation for their single species charcoals. They have a great chart on matching wood to meats and fish.
What's the best way to cook brisket?
CURED MEATS AND THE PRO Q COLD SMOKE GENERATOR
This will allow you to smoke meats for up to 10 hours per fill. You can use different wood dusts and I find the ones from HotSmoked.co.uk to be the best. You can even try discount code MP10 to get 10% off.
To cure salmon I use a 50/50 mix of sugar and salt for between 4 and 6 hours on the salmon. The recipe is here.
To get into curing meats there are a number of books. I started after reading Tim Haywards book, Food DIY.
The Stall or Plateau explained
The best resource on this is at AmazingRibs.com. Give it and the other articles a read. It’s a superb site.
What settings are needed for specific temperatures?
Rest your meat
There is a great article discussing whether this is a myth but I still like to rest my meat: http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html
Using Planks Multiple Times
- Lemon and lime – lovely citrus flavours go well with fish
- Beer, cider or lager
Now instead of using the planks directly over the charcoal, use your ConvEGGtor (plate setter) feet up with the stainless steel grid and place the planks onto the stainless grid. You’ll still get the wood flavouring but it won’t burn your planks away.
Remember always place your planks on to a heat resistant surface when you take them off the Egg.
Using a cool box to rest meat
Once your meat is cooked, wrap it in several layers of aluminium foil and place it into your cool box. Then cover with bath towels and shut the lid. Make sure you use old towels as you’ll never get the smell of BBQ out of them!
Cleaning your Egg
Clean the ash from your Egg every five or so cooks. Use the ash tool to do this.
Every 12-15 cooks take the whole of the inside of your Egg out and brush down with the dustpan and brush. Some people hoover out their Eggs but if you do this make sure it is cold, I had a customer set her Henry on fire.
Lighting your Egg
There is a great set of videos called the Tips Series that Big Green Egg UK put together.
Rust on your Egg cast iron cap and searing grid
You’ll need to repeat this process a couple of times a year.
Great video resources on cleaning and using your Egg
Every BBQ chef should have a Thermapen 4. It’s by far the best probe thermometer on the market. It’s super accurate, fast reading and waterproof and has a backlit screen for use when it’s not so bright outside.
You can buy it in my shop and I have set you up with a discount code to use at the checkout, CLASS10.
Thermoworks who make the Thermapen, have launched the Thermoworks Smoke in the UK. This is the best wireless thermometer in my opinion, it’s so easy to use and has super accurate probes. It’s not a replacment for a handheld probe thermometer like the Thermapen you already have but it does allow you to monitor cooks from the comfort of an armchair.
This was the device I used for the reverse seared picanha.
The Looftlighter is my preferred method of lighting my Eggs at home. It’s a really souped up heat gun that uses electricity to blow hot air onto the charcoal and light it. It will start your Egg in about 60 seconds.
You can buy it from Amazon.
Pans with handles that clip on and off
They’re a product from Tefal that I picked up several years ago in France before I got into the Big Green Egg as they were perfect for the camper van. They’re called Tefal Ingenio and are available in the UK now from Amazon.
The handle clips on and off easily so you pop the pan in the Egg and take the handle off. I use mine all the time. They’re great for cooking tarte tatin.
Just be careful with non stick ones that you don’t get them too hot as the non-stick will start to break down.
This was the Wifi Enabled forced air controller I talked about, similar to the DigiQ but with an app. I have one and use it all the time. It also records your cooks so you can go back at a later date and refer back to them which I find helpful.
Make sure you buy the Flameboss kit designed for Kamado style ovens as it needs the right adapter plates. The link I have is to the correct kit. The one on Amazon is the wrong one, the fan won’t fit to the Egg.
Recommended Cook Books
Franklin on BBQ
Aaron Franklin is regarded as possibly the best chef of Brisket in the world. His book is a great read of the story of how he started but also the techniques he uses. I think for you it would be a great buy.
Written by DJ BBQ (Christian Stevenson). DJ BBQ does a lot of cooking with Jamie Oliver. There are some fabulous and easy recipes in here.
There is a whole section on dirty cooking (cooking directly on the charcoal). I have done the dirty carrots and can highly recommend them. The book was only published recently.
This is by Meathead Goldwyn, the man behind the AmazingRibs.com website. It’s got some really good stuff on technique as a well as some good recipes. It’s available on Amazon from this link.
Tim Hayward is a Cambridge based food writer, restauranteur and chef. He’s judged on the BBQ scene. His book contain loads of great curing recipes as well as BBQ stuff. I really love it and use the recipes all the time. It’s available on Amazon from this link.