Tag Archives: BigGreenEgg

From Chinatown to Table: Making Jianbing at Home

This week we made Jangbing, those delicious spicy crepe breakfast snacks from China (or a place near Leicester Square)

I like Pork Ribs and I cannot lie…

At the start of the summer, Polly had to take a 2-week trip to Texas for a conference. Honestly, I wasn’t jealous in any way. Honestly. However, being the absolute beauty that she is, she bought a load of brilliant presents when she got home. Among them were 2 books; the first a big tomeContinue reading “I like Pork Ribs and I cannot lie…”

The Fire Cage

The Fire Cage Polly and I went backpacking around Argentina 20 years ago. It was a transformative experience for me in many ways, not least in the pure joy to be had in going to a restaurant where the menu only consisted of about 10 courses of meat. You name it. Bif de Chorizo, BifContinue reading “The Fire Cage”

Getting started on your Live Fire journey

Last month it was my parents’ 50th wedding anniversary. We had a family get-together in their beautiful garden; my brother supplied the booze and Polly and I did the catering. It was great fun and, even if I say so myself, the food turned out brilliantly. As I was cooking, I got a couple ofContinue reading “Getting started on your Live Fire journey”

Shawarmarama Chicken Tacos

Ingredients Chicken thighs (I got mine from Philip Warren online butchers) Angus & Oink Shawarma rub Belazu Shawarma paste Lemon juice Sunflower oil Tortilla wraps (I like the small ones, but big ones would work just as well) Cabbage/Carrot/Chipotle coleslaw 6-8 fat mild chillis It all got a bit noughties food fusion here this weekContinue reading “Shawarmarama Chicken Tacos”

Forerib of Beef

There’s a great section in the book “Salt, Fat, Acid, Heat” by Samin Nosrat in which she describes the beneficial effects of salting joints of meat before you cook them. One could read it and think her advice a little counter-intuitive as, after all, we want juicy, succulent steak and the action of the saltContinue reading “Forerib of Beef”

Braised Ox Cheeks

If you’re feeling a bit glum about the world, then I can only recommend this dish as a means of improving your mood. It’s a piece of cake to make and, although it takes a long time overall, for the chef it’s mostly waiting around for things to happen. The recipe is essentially made like a good old-fashioned stew, of the kind you can find inContinue reading “Braised Ox Cheeks”

Big Green Egg rEGGulator cap

The new and the old. On the right is the original daisy wheel cap that came with the Egg. It’s seen a lot of action. It’s never let me down and once set it holds a stable temperature for hours. Lots of people seem to complain that it slides open or closed when the lidContinue reading “Big Green Egg rEGGulator cap”