This is an introductory Big Green Egg course, ideal for those who have either recently bought a BGE or for those who are thinking about it. Learn how easy it is to master the ultimate charcoal BBQ and get the tips and recipes to keep you inspired for a summer of incredible BBQ.
The course will start right at the beginning, filling with charcoal and lighting the egg. It is a reassuringly simple process, and it won’t be long before you are cooking. You will be advised on how to prepare the egg every time, setting up for slow cooking, smoking, pizza and baking and traditional BBQ.
Starters: We will cook a couple of tasty starters to demonstrate how easy it is as well as show the flavours that the BGE imparts. Examples might be baked Tunworth with savoury biscuits and onion marmalade. Bacon wrapped chilli stuffed with cream cheese is also great off the grill.
Dirty Steak: Bavette steak is underused over here, but highly regarded on the continent. Cooked either on the grill or dirty on the coals. A bavette goes a long way and looks very good on a board, sliced up with salt. Served with grilled balsamic asparagus and other local veg.
Burgers: There are few things better than a really good burger to introduce the egg. The flavour from a BGE burger is amazing. Everyone has cooked burgers on a BBQ before and we will show you why the Big Green Egg is so good at cooking fatty meats so well as there is no flare up.
We will look at controlling temperatures, slow cooking and smoking, using stock pots, casseroles and pizzas as well as general maintenance and accessories. Come and find out which sized egg you need and get ready for the summer.