Building an awesome table for a Big Green Egg seems to be a rite of passage for many Egg owners. Sadly my DIY skills are non-existant. In fact in 2002, and following a shockingly bad attempt to paint a wall, my wife imposed a lifetime ban on me from attempting any type of handiwork. My father-in-law, on the other hand, is a highly skilled DIY enthusiast. So for my recent birthday he gifted us an amazing custom built Minimax table …
During our last day of holiday in September, we headed west of Denver in search of ghost towns. The first stop was Nevadaville, which had some interesting if somewhat derelict buildings. From there, the journey took us through the serene mountain landscapes to Idaho Springs, which has some more intact buildings from the bygone age of prospecting.
And it also happens to have one of the best BBQ places I’ve eaten at … Smokin Yard’s BBQ.
A food blog can live or die on the quality of the photographs. A blogger could invent the most creative, heavenly meal on the planet, but an out of focus, badly lit shot won’t entice readers in. So I’ve used some simple tricks, low-cost lighting and free software to improve picture quality.
Below are my top five tips on on how we get our pictures looking as good as the food tastes.
I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the pizza food scene, following on from our award a year ago for Vietnamese food blogging. Once again, the good folks at feedspot.com have recognised us as a major contributing to all things pizza!
Yes, that’s a picture of the moon, taken by my wife earlier in the year … I’m going strictly off-topic with this week’s blog post. And if you’ve got a cellphone you could take shots like this too. All you need is a pair of binoculars (monocular and spotting scopes also work) and a handy little gadget and hey presto, you’re digiscoping!
It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.
I am thrilled to announce that The Cook’s Digest has been honoured for our contributions towards the Vietnamese food scene. We have recently been recognised as one of the top Vietnamese Food Blogs by the good folks at feedspot.com. And perfect timing, as this coming weekend the country celebrates National Day.
“Roast chicken in the Egg is great, but I miss having gravy” said my wife. This was indeed the case … spatchcock chicken cooked in our smaller Big Green Egg makes for a great dinner, however fresh gravy wasn’t feasible. Another challenge was cooking something big on the lower level.
After pondering this, I came up with a simple solution, a Minimax Rig 2.0. I just needed to cannibalise three of my wife’s meat skewers.
As with a conventional oven, over time a Big Green Egg gets gunked up with fat, grease and other undesirable detritus. When the ceramics glisten with black, fatty deposits and there’s an aroma of fat as the Egg warms up, it’s time for a clean.
Not with Mr. Muscle though. I restored the Egg by performing a controlled clean burn. The result was an Egg nearly back to the state it was when purchased.