What is all the fuss about the Big Green Egg?
Several years back my wife Mandy did the three month cooking course in Ballymaloe. When she returned she was full of the Big Green Egg so much so that she persuaded me to visit them with a view to becoming their premier retailer in Ireland. That was 7 years ago and as they say the rest is history.
Nonetheless for the first few years I wondered were they really as good as they claimed. Then along came Covid and suddenly I had the time to explore the Egg`s versatility. Boy and am I hooked now. The first thing to understand is that it is not just a barbecue but in reality it is an outdoor oven. Because it is made from top quality ceramics it keeps your food unbelievably moist whether you are cooking steak or an overnight low and slow joint of meat. I use mine every day that I am off whether it is Summer or Winter.
One of my signature dishes is to cook a tomahawk steak on my egg. You cook the steak indirectly, which is not what you would expect. It take about 25-30 minutes and as you can see from the picture the results are mouth watering.
Another signature dish is leg of lamb. With this recipe everything is cooked in the one dish. The hasselback potatoes add a touch of glamour!
Finally smoked stuffed mushrooms are really impressive and will wow your guests
Seeing is believing so we have organised a Big Green Egg cooking demo over the June bank holiday weekend. Jasper Castel who is the original Egghead chef will be with us on the 4th and 5th of June. He will do a morning and an afternoon session each day. The morning session will start at 12.00 and the afternoon session will start at 3.00. each session. He is a really talented chef and has a fantastic personality. So please join us for a bit of fun. There is no need to book, just come along
Look forward to seeing you
Bryan
