Clean Caveman Steak

The good news is that I got a new job! After being made redundant and unemployed for six months, I’m once again being useful as a Scrum Master and agile coach to a large, multi-national organisation. It’s also meant that the blog has taken a bit of a back seat whilst I settle into the new role and get to know the teams I am and will be working with. So as a final blog post for the year, we return to one of my favourite meals, steak. And a new technique called the clean caveman for making those amazing reverse steaks ribeyes even better …

The “caveman” steak method involves placing meat directly onto hot coals. I loved the crisp, seared crust results but didn’t care for the ash. So what happens if we get the steaks very close to the coals without actually touching? This is what I tried … the clean caveman steak. And it’s now our go-to steak cooking method.

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Smoke Your Own Cheese

A local supermarket used to sell one of my favourite cheeses, oak-smoked Wensleydale. It was utterly delicious, and a regular purchase. Then one day it disappeared from the cheese counter, and a response from their HQ confirmed it was no longer stocked. Sad face.

But they continued to sell normal Wensleydale. And I do have a smoking device …

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Inverted Dutch Oven Bread

A while ago I published an article for home-baked crusty artisan bread. The loaves produced since have been consistently great, yet I aspired to have better fissures, as well as rise. However scoring the dough was proving quite tricky.

I recently found the ideal solution … I just needed to turn things, literally, upside down …

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Maxing Out a Minimax Big Green Egg

“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. Anther 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.
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Wok Cooking with a Big Green Egg

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.
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Two-Level Raised Cooking With a Big Green Egg

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?

Find out how to add a second cooking level to a Big Green Egg, Kamado or BBQ with a few nuts, bolts and washers.

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Cooking Pizza With a Big Green Egg

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.

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