Big Green Egg SA recently had the great privilege of filming award-winning chef and Ultimate Braai Master judge, Bertus Basson, cooking on his XLarge Big Green Egg at his restaurant, Overture. The shoot was as relaxed as it was beautiful and the food as delicious as it was attractive – almost too pretty to eat, but we indulged nevertheless!
Bertus is a skilled cook, eager to impart his knowledge, tips and tricks with others. Unpretentious, he cooked up man sized spice rubbed entrecote on a hot EGG, followed with a gentle smoke of some corn on the cob. Served with cheesy tortilas, it was a feast for the senses and what Bertus describes as the ultimate South African Christmas lunch – light, colourful and no-frills. Visit our recipe page for Bertus Basson’s Grilled Entrecote of Beef recipe.
