(AW) Meat Necklace

Twice the meat, twice the fun

Needed to try out one of my Birthday presents, wire kebab skewers. So chicken and prawns on the egg.

(AW) Black and Blue Beef

Grown Up Burgers

Well, we spent more time on our burgers, mincing the steak, adding the fresh herbs and some spices, breadcrumbs and an egg. We then used the fantastic burger press, and using the flat side go the cast iron grill made the most epic burgers we have ever tasted. The only thing we added was a good chunk of stilton. 

No sauces, no veg, no rubbish! 

Fresh egged burgers, stilton in egg toasted buns.

(AW) My sauce for your meat

Mega Pizza Night

This time we set about creating 3 super pizzas. Chicken and BBQ sauce (homemade), Italian sausage (homemade) and fennel seeds, and Margarita.

But, not content to buy BBQ sauce, we set about making our own, even better than MN (I would hate to be indebted to his recipe for longer than I need to).

So, we created the pizzas, fired up the egg with the Pizza stone, and set about making an epic night of Italian food. Truly special!

(AW) You Burger

Time to try a US staple on the BGE. We already had a great recipe that we used to grill in the kitchen, so we thought we would try the same recipe on the Egg. We were a little concerned it might fall through the grill, so we adapted some cake cooling racks.

What we did

Fresh streak, minced with herbs and spices, pressed into burger patties and cooked on the BGE, on the grill direct, at about 400f until done to your liking. Served with toasted buns and stilton. Epic.

(AW) Moist bird, legs wide open

Spatch-cock

The bird was prepared the night before and covered in the rub. 

What we did

For the cook, we set the egg up with the plate setter legs up, grill with drip pan below it. Then we cooked the bird at 300f until the meat hit 170f. It was nice and moist... mmmmm

(AW) Ribs, more ribs

BBQ-tastic

Refined and cooked 3 and 3, which seems to give us perfect soft meat.

What we did

Overnight marinade in Pork rub, then 3 hours at 250f unwrapped on the BGE, plate setter legs up, rack and rib rack. Also added a load of soaked Apple wood to smoke. Then 3 hours wrapped in foil, and finally 10 minutes covered in BBQ sauce to sticky up a bit. The meat just fell of the bone!