(AW & MN) Put one on before you put your meat in!

Keeping it covered

So spring and summer are just around the corner, and that can only mean one thing.

Yep, more rain!

So there are two ways to deal with it (cooking indoors is NOT an option).

Solution 1:

Jury rig up a brolly tin foil hat combo.

(BTW, if anyone is wondering about the human shape on the patio, someone decided it would be a good idea to waterproof a Gortex jacket out there last summer. Now every-time it rains the outline of the jacket is visable where the wax went down!!!)

Solution 2:

Purchase an especially designed hat-vent-top. Lord Newman went and took the plunge, and purchased said device. Now, that left me no option but to follow suit, with mine now inbound. 

Cheers Mike, thank's a lot. 

Now does anyone need a brolly and 10foot of tin foil?

(MN) Christmas Dinner 2014 - The Gamble

As Adie has previously said, I couldnt possibly call myself a pitmaster, master smoker, BBQ chief, Sex Machine or any of the above with attempting the ultimate meal in the egg. Of course, I'm talking about the Turkey Christmas Dinner..

To start, I needed a beer....

To reduce risk of messing this up! I decided that it was a job for the CyberQ!!

I brind the bird for 24 hours in a secret mixture, this massively helps contain the moisture.. and this was moist!!!! So first job was to wash her clean

Next, lightly stuff the anus with onion, orange, rosemary and garlic..

I used a Big Green Egg bought in dry rub designed for Poultry!

Then obviously covered in smoked bacon

Placed it on a mixture of herbs and veg, excuse the 'Y\ Rack being upside down, I corrected it!

And on she went! 

Temp was at 300f, you cant cook a bird this big too low! I used some Apple Wood as the smoking agent!

Checked after 2 hours... due to panic

Pulled the bacon off after 3, and it was done after four hours!! Note, bringing does speed up the cook

Served with an array of things... all epic...

And obviously made FAR to much... this was what was left!!!!!!

(MN) Spatch Cock Chicken

Limited pictures for this one.. wasnt thinking straight!!

Basically 'spatched' the bird, covered it in garlic butter and injected it, best I could... as you can see, it was a juicy number!!!

(MN) Rib Eye Steak, Newman Style

Not alot to be said about these... but they we're epic! We also used two rumps which we seasoned Cajun Style!!

Simple rub of sea salt on the Rib Eye and a splash of oil.. Asparagus wrapped in smoked bacon.

3 mins a side at 650f, then turned the heat down to 400f for another 5 mins.

While they rested I banged on the cajun infused smoked bacon and asparagus... HEAVEN

(AW) Twice Smoked Lamb Left Overs

Second Meal from the Leg of Lamb

Nothing special, just knocked up a quick curry in the Dutch oven.

Quick 20 mins cooking the sauce, then 20 minutes with a load of the wonderful lamb from yesterday lobbed in. All smoked with hickory wood.

Finally, whacked up the heat, and cooked a couple of home made Naans.

Perfect meal of 'left overs'.

(MN) 3 Bird Big Fatty

Where to start... of all the EGGsperiences we've had to date... this was by far the most epic.. It came to Ming and I one day in the gym, when we we're in need of protein!! The idea was to create a signature dish, a dish so epic it could not simply be repeated by the untrained man....

.. and with that, the 3 bird big fatty was born.

So.. to start we had the following, measurements are rough, if you want to do it yourself, feel free to explore.

Ingrediants

- 1 large turkey breast - as big as you can find

- 2kg of chicken thighs - deboned

- 2 duck breasts

- 5 packs of smoked, streaky bacon

- 5kg sausage meat - we used pork mince, bread crumbs and Italian seasoning but its up to you

- 10 slices of your cheese of choice - we used mild cheddar

Method

First, we brined the Turkey Breast for 24 hours in a brine of water, orange juice, kosher salt, star anais, cinnamon stick, 3 bay leaves and garlic cloves. This is an optional step but really helps to keep the meat moist!

Then... Weave Bacon on to cellophane....

Then.. spread sausage meat over the top evenly

 

Then - ADD CHEESE!!

Then, roll out duck breasts and wrap in chicken thighs....

Then... add CHEESE!!! (Obviously)

Then fold over chicken thighs....

Now, get your Turkey Breast - be sure to wash off all the brine and pat dry..

 Open up butterfly style!

Add your chicken thighs and duck, plus and extra topping of cheese!!

Then, fold over and use butchers string to secure...

Place turkey breast on to you bacon weave..

Cover top on remaining sausage meat....

Weave remaining bacon to seal the unit..

.... wrap fully in cellophane 

Place in fridge overnight so it forms its shape..

Get the Big Green Egg set up on Indirect cooking mode to 235-250f. We used Apple Wood chips for flavour....... As you can see. it JUST fit in our large egg. gives you some idea of the size...

We we're looking for an internal temperature of 165f. Surprisingly it only took a little over 4 hours to hit this...

Rest for 30 mins... slice & enjoy...