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Spanish Night on the Big Green Egg at The Gog

Spanish Night on the Big Green Egg at The Gog

Spanish Night on the Big Green Egg at The Gog

Spanish Night on the Big Green Egg at The Gog

Spanish Night on the Big Green Egg at The Gog

Today’s recipes

All my recipes are either on this site, at www.nicwilliams.com or copied on the Big Green Egg web site.

Setup & temperatures

  • Padrons – Direct on the cast iron searing grid at 200°C
  • Roasted Pepper salad – Direct on the cast iron searing grid at 200°C
  • Roasted Aubergine salad – Direct on the cast iron searing grid at 200°C
  • Tortilla – Direct in a pan at 180°C
  • Paella – Direct in the paella pan at 180°C smoked with some wood chips or chunks
  • Patatas Bravas – Direct in the Dutch oven at 180°C
  • Empanadas – Baked indirect on the baking stone at 200°C.

Contact Details

Email: nic@meatsmokefire.co.uk
Twitter: @MeatSmokeFire

Questions and Answers

What temperature should I cook my meat to?

The following chart from AmazingRibs.com is a great reference. Take a look around their site too because it is a wealth of knowledge.
Cooking_temps

How often should I clean my Egg?

I make sure I rake all my charcoal every cook. I tend to pull the older stuff to the sides and fill the middle of my basket with fresh charcoal.

I rake out the ash from the bottom of my Egg every 5 or 6 cooks.

I take out the whole of the insides of the Egg and clean down with a dust pan and brush about every 10 – 15 cooks. Any smaller pieces of charcoal can be saved and added to the top of fresh charcoal.

How long will my Big Green Egg cook for on one load of charcoal?

Your Large Big Green Egg can cook up to 24 hours on one load of charcoal if it is run at 110°C.

At higher temperatures it will burn the charcoal much faster so may only go for 2 hours at 400°C.

What are the white plastic things with two holes in for?

The white plastic things are hinge retainers as shown in the picture below. You’ll need them when you replace your gasket as it’s much easier to do with the dome of the Egg off. Put them in place before you undo the bands to stop the hinge opening.

 

Hinge retainer

Recommended equipment

The Super Peel

In my opinion the best pizza peel for putting pizzas onto the Big Green Egg. You can make several on your work bench and then pick them up one at a time and put them onto the Egg.

I use the Big Green Egg aluminium pizza peel to get the pizzas off, it’s thin blade gets under the pizzas really easily.

You can buy the Superpeel from Bakerybits.co.uk.

The video on the right shows you how it works.

Thermapen

 

By far the best probe system thermometer is the Mk4 Thermapen. The thermapen is really simple to operate, just opening the probe out will turn the device on. It can be set to display in °C or °F. The screen is backlit so using it in the dark is really easy.

This isn’t a Big Green Egg product.

Thermapen

Maverick 732 – Wireless BBQ monitor

This is a great wireless monitor that acts a bit like a baby monitor and allows you to take one unit inside with you while the other unit has two probes monitoring your Egg.

The first of the probes is used to monitor the temperature of your grill and the other is pushed into your meat and will tell you what temperature it is cooked to.

Remember to put the leads out over a plate setter leg otherwise they will be subjected to too much heat and melt. Don’t use these with direct cooks as the temperature will be too high and melt the probes.

Amazon have some great deals on these:

Pro Q Cold Smoke Generator

Have you ever thought about curing your own bacon, smoking your own cheese or perhaps smoking some salmon or other fish?

The Pro Q Cold smoke generator is an excellent device that allows sawdust to smoulder and the smoke permeate your food. I use it all the time especially for bacon and smoked salmon.

It’s available in the UK from HotSmoked.co.uk and you might be able to use the following code at the checkout to get a 10% discount MP10.

 

French Trimmed Rack of Pork

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