Wrapped at 165f, pulled at 192f.
And in typical newman style, I also did a turkey breast and bacon ribs!!!
Tuesday, 5 May 2015
Monday, 4 May 2015
(AW) Simple Steak
Despite being very tempted to try the 'Dirty Steak' from the BGE mailshot and after Mike having done it (and done it well), I opted for the tried and tested Turk method of Sear Hot then warm to 135f..
Two nice bits of sirloin with nothing but salt and pepper on them.
Sear on the cast iron grill at about 600f for a minute and a half each side..
Then the steaks are rested in foil, whilst the BGE drops to about 300f, then put the steaks back on until the core temp reaches 135f.
Serve and eat!
Perfect.
Two nice bits of sirloin with nothing but salt and pepper on them.
Sear on the cast iron grill at about 600f for a minute and a half each side..
Then the steaks are rested in foil, whilst the BGE drops to about 300f, then put the steaks back on until the core temp reaches 135f.
Serve and eat!
Perfect.
Sunday, 3 May 2015
(AW) Mini Max first cook
Not wanting to go crazy on the first cook, just something at a low-ish temperature to make sure everything was bedded in, we opted for the beef and bone marrow burgers we picked up from Gogmagog at the same time we bought the BGEMM..
So in went a small handfull of lump, and we lit her up..
Then on went the burgers (we would normally use the cast iron grill, but we havn't got one for the BGEMM yet).
Then we added some of the organic unpasteurised cheddar from Gogmagog.
The egg was still plenty big enough for the brioche buns to toast whilst the cheese melted..
It was a very tasty and fantastic first cook. Now onwards and upwards with the BGEMM to supplement the main Egg!
So in went a small handfull of lump, and we lit her up..
Then on went the burgers (we would normally use the cast iron grill, but we havn't got one for the BGEMM yet).
Then we added some of the organic unpasteurised cheddar from Gogmagog.
The egg was still plenty big enough for the brioche buns to toast whilst the cheese melted..
It was a very tasty and fantastic first cook. Now onwards and upwards with the BGEMM to supplement the main Egg!
(AW) Building the Mini Max
I thought I would share some of the hints/tips/notes from doing a home build on the BGE Mini Max.
Point 1. The instructions from BGE are a bit rubbish as they don't use any language to explain anything. Only pictures, which keeps cost low from a publishing point of view (no multiple languages etc.) but its a pain when your trying to work out what they mean.
Point 2. The bands assembly calls for 2 types of bolt and 2 types of nut. This is incorrect for what was shipped. The 2 bolts are present (silver and green) BUT only 1 type of nut is supplied, the dome hex headed nut with flange. So don't spend ages looking for the missing nuts. They are replaced by these!
Point 3. The red packing pieces are there to get the correct distance between the top and bottom band. That is it as far as I can tell. The instructions tell you to place them between the lid and the bottom dome, but not why. Well now you know!
Point 4. The supplied spanner will fit the small dome headed nuts on the band.......
and the big nuts on the band tension bolts - but that it it.
You will need an 11mm opened ended/ring spanner for the bigger dome hex headed nots on the bands.
But other than that it was a simple build, with no missing bits or ill-fitting bits.
Time to fire her up and give it the inaugural cook...
Point 1. The instructions from BGE are a bit rubbish as they don't use any language to explain anything. Only pictures, which keeps cost low from a publishing point of view (no multiple languages etc.) but its a pain when your trying to work out what they mean.
Point 2. The bands assembly calls for 2 types of bolt and 2 types of nut. This is incorrect for what was shipped. The 2 bolts are present (silver and green) BUT only 1 type of nut is supplied, the dome hex headed nut with flange. So don't spend ages looking for the missing nuts. They are replaced by these!
Point 3. The red packing pieces are there to get the correct distance between the top and bottom band. That is it as far as I can tell. The instructions tell you to place them between the lid and the bottom dome, but not why. Well now you know!
Point 4. The supplied spanner will fit the small dome headed nuts on the band.......
and the big nuts on the band tension bolts - but that it it.
You will need an 11mm opened ended/ring spanner for the bigger dome hex headed nots on the bands.
But other than that it was a simple build, with no missing bits or ill-fitting bits.
Time to fire her up and give it the inaugural cook...
Saturday, 2 May 2015
(AW) New gear update
I broke like a wet 'KitKat'.....
Damn you succulent steak and juicy pulled pork... Damn you Mike Newman....Damn you Big Green Egg!!!!
(AW) The VIP Club sandwich
Taking a club sandwich to 11
After making the epic Pulled Pork, it was time to add it to the rest of the ingredients...
Then we added a spicy chicken bbq rub.
It was time to gather the rest of the kit,
Iceberg lettuce, red onion, mayo, tomato, Montgomery Organic cheddar, some excellent 'large black' organic freerange smoked bacon...(both from Gogmagog farm shop ) and of course, the pulled pork which is now slavered in our home made BBQ sauce...
Then we grilled the chicken and when it was almost done, added the bacon...
Just before it was finished, we added the bread rolls to toast on the BGE...
Time to build:
First on the bottom toasted bun is the iceberg lettuce.
Next a generous dollop of mayo.
Next add the chicken.
Then the cheese, onion and tomato.
Next a good pile of bbq slavered pulled pork.
Finally, top with the bacon and the top toasted bun.
Maybe a javelin to hold it all together would help too.
This is an EPIC dish!
(AW) Pulled Pork Phase 1
Part 1
This was the first stage of our 'new' creation, which we will unveil on our next post...
Standard pulled pork recipe, overnight marinade...
Next day, we inject with cider vinegar and apple juice....
Get the BGE upto 220f (DigiQ)..
Next morning, when the pork hits 165f...
Wrap in foil and keep on the BGE until it hits 198f..
Then rest it in a towel in a cool box for an hour..
When opened up it was perfect, and all the juices kept in the foil...
After pulling, we poured the juices back over the meat.
All ready now for the next phase.... :-)
This was the first stage of our 'new' creation, which we will unveil on our next post...
Standard pulled pork recipe, overnight marinade...
Next day, we inject with cider vinegar and apple juice....
Get the BGE upto 220f (DigiQ)..
Next morning, when the pork hits 165f...
Wrap in foil and keep on the BGE until it hits 198f..
Then rest it in a towel in a cool box for an hour..
When opened up it was perfect, and all the juices kept in the foil...
After pulling, we poured the juices back over the meat.
All ready now for the next phase.... :-)
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