(MN) Little Fatty

The smaller brother to the three bird Big Fatty!

Ingredients 

- One large Turkey breast, rubbed in BGE Whirly Bird Rub

- 35-40 slices of smoked bacon

- 25 slices of Smoked Applewood Cheese

Method

First, brine the turkey over night in a mix of your choice, this is an optional step but really helps keep the bird moist. 

I used.

- 1 litre orange juice

- 3 litre water

- 500g brown sugar

- 500g kosher salt

- 2 Star Anais

- 1 Cinnamon Stick

- 1 Garlic Bulb squashed

- Handful of Rosemary

- Hanful of Thyme

After leaving over night wash Turkey Breast and pat dry

Then, lay out clingfilm and lay out row 1 of bacon..

Sprinkle with black pepper

Add applewood cheese

Add bird

Add cheese and bacon to the top and use the clingfilm to wrap

Once complete, roll in cling film and refrigerate for at least 30 mins, longer if you can..

Bring BGE to 225f in indirect mode, add Apple Wood Chips and put on the bird!

Smoke until internal temp reaches 165f, this took me about 4 hours but can vary .

Slice and serve!!

EggFest North

A festival of Egg

It was obvious that our two egging talents needed to be joined together at some point, so Eggfest North was born.

We made some of our burgers, loaded up the car with treats (booze), had our inoculations, checked our passports were in date, and headed 'up nooorf'

And what a weekend we had, enjoying Lord Newmans epic Little Fatty and some great smoked Ham.

Eggfest is now a thing, and plans are being drawn up for Eggfest South..

(MN) Beef Short Rib

I decided to try a different method with the short rib. And, whilst it was still epic, I much prefer them the old way.

Cooking temp always 225f.

Old way - chop them in to individual pieces, dry rub and smoke for 3 hours. Wrap in BBQ sauce for 3-5 hours until the fall off bone.

This time, I decided to do a block of 4 ribs in one and chop them after. Like i said it was still epic, just not as good as the individual wrap method, and it lacked the BBQ sauce char!

So, I brined them over night, in hindsight I wouldn't do this again with beef, it didn't make nearly as much of a difference as it does with pork, lamb and poultry.

Then, removed membrane and dry rubbed them in mustard and Grill Stock rub.. 

Cooked them for 8-9 hours until they fell to pieces..

And the finished bone was approved by Diesel!!

(AW) Sunday Roast Chicken

Time to finally try out my chicken vertical roaster.

Filled it with beer (larger) and stuck on the poor old bird who spent the night covered in our spicy rub.

Using the Digi Q, we cooked it at 340f until the meat hit the magic temperature.

Served with a jacket spud, and some of our home made BBQ sauce.

Epic!

(AW) Yabba Dabba Dooooo Ribs

OK, back on form now. First things first, and we needed to re-stock on our BBQ sauce (after sending half of our last batch up to Lord Newman).

Next, a quick trip to pick up the ribs... :-)

Then after an overnight marinade, we lobbed them in the BGE...

and set up with the Digi Q for 240f. (with the new top hat too).

3 hours unwrapped, then 3 hours wrapped.

Then, unwrapped and basted in hot sticky BBQ sauce for about 10 mins..

Then serve.

The meat just fell off the bones :-)

(AW) Left Over Lamb

OK, back from a long few weeks away from the Egg!

First, my new BGE top hat needed testing (Thanks Lord Newman for the heads up).

Needed something quick and easy, so broke out the remains of the leg of lamb which we froze and of course, an onion or two!

Next we added some spices from our small spice collection...

Some oil from our oil and vinegar collection....

Heated up the dutch oven, and make a great left-over lamb curry.

And was so hungry, I forgot to get a photo! Doh... But take my word for it, it was great...

(MN) A simple wrap?

So.. Decided on a day off to make a 'Simple Wrap'

Step one.. Obviously, as always, brine a bird for 24 hours.

Second, smoke it using Apple Wood at 225f till breast is at 165f. I also chucked a couple of tomatoes in from the start. They tasted amazing with nothing other than the smoke flavour!

Step three, while the chicken cools, turn heat up to 300f throw a wrap on with some cheddar cheese. Be careful, this only takes 2-3 mins..

Pull yourself some chicken and mix it with what ever the hell you like! I used a chopped tomato, basil, garlic and chilli mix. 

Wrap it. Eat it! Was simple, flavourful and it didn't half hit the spot!!!

WAS ALSO VERY MESSY!!!!