I enjoy experimenting with kitchen gadgets. For Christmas, I was gifted a “Sous Vide Supreme” to add to the culinary arsenal. After a few sous vide meals, it’s clear this was a perfect present. Meat is moist and evenly cooked throughout. Vegetables taste fresh and vibrant. Every time.
One of my culinary discoveries has been the positive effect BBQ rubs can have on enhancing flavour. A real-deal meal time game changer. I’ve blogged about cooking with rubs in our Big Green Egg, simply because it’s what I normally use.
Recently rain stopped play on a planned al fresco roast chicken. A lot of rain, and high winds. So I used the oven indoors. Turns out that BBQ rubs work with everyday kitchen cooking.
I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. My wife said “that’s something you probably couldn’t cook using a Big Green Egg.”
Challenge accepted! Find out how to do wok cooking on a Big Green Egg with this simple guide.
A friend at work mentioned that he liked bread made using the minimal knead technique. However with work and children (and cats), it took too long on a work night, and the bread was not ready for their dinner time.
I altered the recipe so that dough is prepped before work and baked fresh in the evening. Or prepped in the evening for fresh bread with breakfast.
I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?
Smoked cheeses, vegetables and nuts can add extra nuance and flavour to a meal. And it doesn’t need a large, dedicated piece of equipment. It’s surprisingly easy to do with a Big Green Egg, standard covered BBQ or similar device.
Find out how to do cold smoking with a low-cost smoke generator. And a paint can.
Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique. The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
I still remember the warm summer’s day when I first baked a home-made pizza. It tasted fantastic, fresh flavours and a crisp thin-crust base, served with both a glass of wine and a sweet sense of victory. And the desire to make many more. Which I did.
This post covers the basics of with a ham and mushroom pizza using home-made dough. From this foundation, it’s easy to make most pizzas for baking in a standard kitchen oven, wood fired pizza oven or ceramic oven such as a Big Green Egg.
Bread with a looser crumb (holes in the bread structure) looks good, tastes great and is the goal of many artisan bakers. I have learned that using a pre-heated baking stone (in my case a pizza stone) to kick-start the rise, or oven spring, is an important factor in achieving such hole-i-ness.
One of my favourite aromas is that of freshly baked bread, even beating a good red wine. And it’s easy to make a crusty, tasty loaf at home with virtually no effort.