Big Green Egg 50th Celebrations | 50 recipes from a selection of our friends | Tom Aikens

[Music] my name is Tom Ain I'm a chef and restaur in my job Tuesday to Friday is all about you know high-end cooking fine dining so on the weekend I like to do very very simple party tasty [Music] food Big Green Egg for me is a perfect go-to because you can get it lit up and get it going in literally minutes the fathom time wasting that you sometimes do have when you think oh yeah lovely day I want to get a barbecue going but yeah it's going to take me half an hour to do it so I'm not going to bother but with a green egg it's quick and [Music] easy to celebrate the 50th year Big Green Egg are launching 50 iconic recipes so going from quite easy to a little bit more tricky and difficult and that's the great thing uh with the egg there's something in there for everyone I think so the thing that I love the sculps is they're very quick and easy to prepare we're keeping it very simple so retaining all the flavor uh by cooking everything in the scallop shell and as it's cooking at a quite a high temperature that butter will start to go to like a brown butter and it just self-based as it's [Music] cooking when you're cooking outside need a good pair of tongs definitely because um I have a speos fingers so you know for those that don't always invest in a in a great pair of tongs than and then also the stainless steel grill it's something you can just literally plonk in very quick and easy to use and it heats up in you know a matter of minutes for me the sea bass is a great fish to use on the grill it's cooked over aromatic vegetables some fennel thyme lemon rosemary and garlic and then we lay the Seabass on top of those closing the lid will'll keep all that lovely flavor in inside the Big Green Egg you get the buildup of the smoke and the flavor throughout the flesh nice and simple but very [Music] tasty so again the rotisserie is is a is a great addition to the Big Green Egg it does mean that you don't need to be standing there turning or watching your Stakes it's revolving very very slowly and it's self-basting almost with all the fat that's coming out of the steak we're just going to add a light marinade on it olive oil base salt and pepper garlic lemon and some Rosemary when it's nearly finished we just base that over the meat opening it up you got all the Flames going and as you're basting it you know you get a lot more flames and smoke and flavor and it's a beautiful thing to look at the one that I like using the most is uh Stone base so you can do flatbread you can do pizzas there's a lot of smoke in there you're going to get a lot of flavor flip them over and they're ready ready to eat so when you're cooking for large groups of people it's great because you can have your bread ready rolled and you're just chucking them on and 2 3 minutes you got you know bread coming as on a compar belt so it's really quick really easy and you know once you're cooking fresh BR there people are just like Savages wanting [Music] it

Channel: Big Green Egg UK

Views: 1,208

Keywords:

Id: HSYOWefHva0

Length: 3min 34sec (214 seconds)

Published: Tue Apr 02 2024