Big Green Egg Live Cooks with Meat Smoke Fire

Saturday 22nd July 2023 - Vegetarian week on the Big Green Egg

This week we cooked:

• Spicy Indian paneer on super soft flatbreads with green chutney.
• Bang Bang cauliflower.
• Blackened onions with feta, pomegranate and pine nuts.

Saturday 1st July 2023 - Flatbreads and pizza

This week we cooked:

• Flammkuchen, a savoury or sweet German flatbread
• Pizza in the Delivita Diavolo

Saturday 24th June 2023 - Rosti Muffins, Taco Smash Burgers, and Pickled Strawberry with Black Pudding

This week we cooked:

• Rosti Muffins - three different styles including my favourite, Jalapeño Rosti Muffins.
• Taco Smash Burgers - a simple but cracking way of cooking a different burger.
• Chipotle pickled strawberries, with sautéed potatoes, crispy black pudding and rainbow chard - a flavour explosion.

Saturday 3rd June 2023 - Tonkatsu Pork, and sweet and savoury Piadina

This week we cooked:

• Tonkatsu Pork, similar to chicken katsu
• Pizza Piadina, Italian flatbreads with your favourite pizza toppings
• Grilled Peach Piadina

Saturday 27th May 2023 - Indian Snacks

Following two great classes with Misty Ricardo, we decided to cook some Indian snacks.

This week we cooked:

• Misty Ricardo's pea and potato samosas
• Our very own onion bhajis inspired by my visit to a street vendor in Kerala.
• Some tamarind spiced chicken wings, done on the LetzQ Rotisserie.

Saturday 13th May 2023 - A few Asian dishes

We love more punch flavours so we cooked:

• Sea bream in banana leaves with an Indian chutney
• Some Indian sunflower cookies
• A Thai marinaded spatchcock chicken from KAB Brighton.

Saturday 29th April 2023 - Taco week

Tacos seem to be all the rage at the moment on the BBQ, and for a good reason, they're simple and delicious. 

The tacos we have made today are a little more involved, but it is well worth the effort. As a result, there is just a single dish today, but it's made up of three or four elements.

Saturday 1st April 2023 - Burgers with Simon from LuncheonMuncheon

We've talked about it for a long time, but we finally got to cook with Simon from LuncheoMuncheon. He does a pop-up on his drive service all sorts of street food and burgers. We, therefore, decided to theme this around burgers.

The three burgers we cooked were:

• A Korean Crispy Chicken burger.
• A Spanish Chorizo, Squid and Padron burger - served with an aioli.
• Simon's latest creation, The Mexican Full House.

Saturday 11th March 2023 - Six Nations Pies Part 2

We cooked three 'pies' for the remaining countries of the Six Nations. They were:

• Irish Potato and Bacon Pie - an absolute stunner and very easy one the Big Green Egg.
• Some Scottish haggis and black pudding sausage rolls with so Iron Bru rub - almost a pie! They were great. We'll be doing them again.
• French Apple Pies - individual apple puff pies with apricot and rumtopf.

Saturday 4th March 2023 - Something different

We decided we'd go to the beach and cook. Well we didn't actually make the beach, but we did cook on our beach BBQ, the ProQ Flatdog. We also cooked on the DeliVita wood-fired oven, our pizza oven of choice.

This week we cooked:

• Tamarind spiced sweet potatoes - this is a recipe from Dan Toombs, The Curry Guy BBQ book.
• Turkey Koftas with flatbreads and Tzatziki - simple and pretty cheap. They're delicious.
• Sweet and spicy pineapple - again from The Curry Guy BBQ cookbook.

Saturday 18th February 2023 - Balls, balls and more balls

With the Six Nations taking a break this weekend, we thought we would cook three dishes all with balls to them.

We cooked:

• Thai pork balls with a sticky, spicy sauce.
• Chicken ball katsu - version 2 of the sauce is much better but we need to work on the colour and consistency.
• Japanese fish balls - using the sea bass I caught with Martin and Steve, with a sweet and sour sauce.

Saturday 11th February 2023 - Super Bowl 2023 Nibbles

We all love some BBQ food while watching either the Super Bowl or the Six Nations. Having an extra pair of hands, our friend Cheese, meant we could go a little big this week.

We cooked:

• Tacos with shredded chicken, guacamole, salsa and soured cream - these homemade corn tacos are stunning, you can't buy them as nice, and they're so easy to make. You have to try them. We'll be doing them regularly.
• 3-2-1 ribs - we actually cooked 3.5-1.5-1, I prefer them with a little more bite. Choose your favourite rub and BBQ sauce combination.
• Buffalo wings - simple rotisserie cooked wings doused in Franks Hot Wings sauce.
• Korean Chicken Wings - our spicy Korean BBQ sauce and rotisserie wings.
• Flat iron steak with a zingy chimichurri - flatiron is a cheaper cut of beef, it's also super tasty.
• ABT's or Atomic Buffalo Turds - cream cheese stuffed jalapenos, wrapped in bacon with a sprinkle of rub, slow-smoked for 3 hours.

Saturday 4th February 2023 - Pies for the Six Nations, part 1

To celebrate the start of the Six Nations, we decided we would cook a pie for each of the countries. The first three were for the host nations of the first matches.

We be cooked:

• A pheasant pie for England
• A Welsh Oggie, the welsh mining lunch, similar to the Cornish Pasty.
• An Italian Erbazzone, a pie filled with chard, pancetta and parmesan.

Saturday 28th January 2023 - Our 100th Live Cook

We're back after a short interlude for Nic to go skiing (again). Even better this is our 100th live cook. As a result, we're going back to our roots and cooking a #fakeaway, after all it was the Chinese new year this week.

We'll be cooking:

• Crispy Shredded Beef  is one of my favourite Chinese takeaway dishes. Andrea's not a huge fan, though, and perhaps she'll like my version.
• Chinese Spring Onion Pancakes with dipping sauce - simple and perfect for the Egg.
• Chinese BBQ Roast Pork - fillet of pork oozing with flavour.

Saturday 7th January 2023 - Indian Street Food

What better way to start the year than with some spicy street food:

• Chicken 65 - a curry from Misty Ricardo's Curry Compendium, our favourite British Indian Restaurant-style cookbook.
• Pea and Potato Samosas - simple to deep fry in the Big Green Egg wok and so much better than bought ones.
• Chicken Kati Roll - spiced chicken served in a paratha with a spicy red onion salad.