Live Cooks at Meat Smoke Fire

Live Cooks with Meat Smoke Fire

We started this series at the beginning of lockdown. Each had a theme of #SaturdayNightTakeAway, replicating take away dishes. We’ve now dropped the theme but are still doing 3 dishes in 45 minutes (or there abouts), about twice a month.

The beauty of these Saturday live cooks is you get to interact, asking questions relevant to the cook or anything to do with the Big Green Egg or your grill.

To watch the videos live and ask your questions you need to follow us on Instagram at: @MeatSmokeFire. At 11:30am on the nominated Saturday we go live. You need to log into Instagram and you will be notified we are doing a live video as soon as we start at 11:30am.

    If you’d like to request a cook email me. Fill in the form below:

    Saturday 19th December 2020

    A few more nibbles recipes for you to try for Christmas:

    Smoked Salmon Baskets

    Smoked Salmon Baskets

    These really showcase your home cured and smoked salmon

    Sprout Pakoras

    Sprout Pakoras

    A little spice, a lot of crunch and some cranberry sweetness

    Thai chicken wings

    Saturday 12th December 2020

    Christmas is on its way. How about some lovely dishes that are nothing to do with Christmas lunch:

    • Baked Camembert with garlic, rosemary, and if you like, a bit of nduja. Perfect for dipping in crusty French bread.
    • A lamb doner kebab to cure that Christmas hangover.
    • Some beautiful biscotti.
    Lamb doner

    Lamb Doner Kebab

    Who doesn't like a cheeky kebab?

    Biscotti

    Saturday 28th November 2020

    Black Friday has been and gone so it’s time to put your Eggs to action. This week’s cooks were:

    Mince Puff Pies

    A twist on the traditional Christmas mince pie

    Curried Potato and Pea Rolls

    A stunning alternative to a sausage roll

    Nduja Scotch Eggs

    Nduja Scotch Eggs

    Scotch Eggs with a little kick of Nduja

    Saturday 21st November 2020

    It’s been a busy week so instead of what we had planned we cooked:

    • Japanese Gyoza – steamed and fried pork dumplings with a spicy dipping sauce.
    • Prawn crackers – a bit of a cheat cook but you’ll like it
    • Cauliflower fajitas, a great vegetarian alternative

    Japanese Gyoza

    Gorgeous Japanese dumplings, so delicious

    Buffalo Cauliflower Flat Breads

    Buffalo Cauliflower Tortillas

    Spicy, with that familiar buffalo wings taste. Delicious.

    Saturday 14th November 2020

    As requested by quite a few people they’d like to see how I would do a full roast on a single Egg.

    • Roast chicken
    • Roast potatoes
    • Roast carrots
    • Roast parsnips
    • Yorkshire puddings

    We’ll also cook the German Apple Cake we tried in the week.

    I may throw in another cook but probably wont as the weather is looking terible so we may just go for a slightly shorter cook.

    Saturday 7th November 2020

    No rain today, we’re not use to that!

    We cooked:

    • Heuvos rancheros – this is a spicy tomato and egg dish that we would have for brunch. I first had it in Vegas and I can still remember the taste now.
    • Empanadas – I have a recipe for a couple on the site, we’ll make a different one again.
    • Almond, pistachio and raspberry cake – I love this cake as it’s moist. I’m not a fan of dry sponges and this isn’t one.

    During the cook I mentioned I was testing out some Big K Apple Lumpwood – 12Kg. So far I’m impressed. I’ve just ordered some more.

    I bought it from them direct using the following code to get 15% off: CountryWoodsmoke15. I don’t know how long this is valid for so get in fast.

    Huevos Rancheros
    Empanadas
    Rasperry and almond cake

    Saturday 31st October 2020 – Halloween

    We celebrated a very wet Halloween with great food and not all the commercial rubbish the Americans have given us.

    We cooked some delicious treats:

    • Butternut squash tacos – spicy and hearty, we made this for the first time this week and they are a real dinner winner, you have to try them.
    • Spiced pumpkin seed snacks – why waste the pumpkin seeds when you can have them as a delicious snack.
    • Pumpkin cake with orange icing – this has to be one of the nicest cakes I’ve ever had. Lovely and moist with an icing that’s not too sweet.

    The video got cut a little short as we got a lot of water in the mic and it cut out.

     

    Squash Tacos
    Pumpkin Cake

    Saturday 14th October 2020 – The Kelly Bab

    Kelly was a very active member of the BBQ sceen a few years ago and published this recipe for her kebab. Everyone who tried it has loved it and raved about the recipe. I’ll be honest, I’d never done it before. We cooked:

    Kellybab
    Kellybab
    Chicken Skins
    Chocolate Brownie

    Saturday 17th October 2020 – Getting ready for Christmas

    Let’s do a little preparation and practicing for Christmas:

    • Spit roast goose – now this will be a first for me, I’ve never spit roast a goose but I have roast one.  The recipe is for the roast goose, I’ll update it following our live cook.
    • Mama’s chestnut stuffing – this is such a simple dish but one of my favourite stuffings.
    • Our boozy Christmas cake – rich and fruity, these last for years. We keep one in our camper van so after a nice courty walk we can have tea and cake.
    Roast Goose
    Mama's stuffing

    Saturday 10th October 2020 – A little Italian

    We all know the Big Green Egg is brilliant at pizza and we did them earier in the series. Let’s do some other special dishes:

    Bruschetta
    Baked nduja gnocchi
    Lemon polenta cake

    Saturday 3rd October 2020

     

    Autumn is upon us but it’s still a great time to be out there using your Egg. As Helena always comments, ‘there are only two accessories you need in order to cook all year round, a glass of wine and an umbrella’.

    The cooks were:

    • Smoked chilli con carne – a lovely warming dish for those autumn nights. I smoke this as it adds a really rich flavour you just can’t get indoors.
    • Cold smoked salmon and cheeses – Now it’s cooler cold smoking and curing is on the menu.
    • Grilled figs with proscuttio and goats cheese, glazed with honey and balsamic vinegar.
    Salmon filleted

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    • Established in 2015.

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