New gear update!!!
The weather was fine and warm today, just right for road-testing our new egg station with a few sumptuously-marbled sirloin steaks. After ramping the egg up to a blistering 450degF, We seared the steaks for 90 seconds on each side and then rested them while we cooked some peri-peri chicken pieces using the Big Green Egg wire kebab skewer. Once the chicken was cooked, the steaks went back on to an internal temperature of 130degF, a perfect, juicy medium rare. Served with Jersey Royal new potato salad (potatoes so exclusive that AW believes they are flown to the UK on their own private jet which is why supermarkets charge "so bloody much" for them!) and a fresh buff mozzarella, basil, tomato salad with an olive oil and balsamic vinegar dressing. Lush!
The verdict on the new egg station was that it is the perfect height to cook on the egg and it is great to have the convenience of all the cooking paraphernalia right next to the egg making things so much easier to handle plates, chopping boards, heatproof gloves and cooking tools without needing another pair of hands!
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