Locate your nearest branch – click here

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Find your nearest branch – cick here

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Vusi, mentored by legendary chefs like Luke Dale Roberts and Marthinus Ferreira (both experienced EGG users), entered the esteemed S. Pellegrino Young Chef competition and asked us for a Big Green Egg to practice some of his signature dishes on for the competition. Of course, we were happy to help.

EGGsperimental, inspired, creative and mad are all words one can use to describe Vusi. Bleh and passion-less are certainly not!

What Vusi did was amazing and Big Green Egg has thoroughly enjoyed being a part of his journey to Milan, Italy, in May 2018 for the finals where he was judged Number 7 in the World. That is an incredible accomplishment for a young chef from Johannesburg and we are immensely proud of him.

Here is Vusi’s signature dish cooked on the Big Green Egg at the Marabi Jazz Club.

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We invite you to share your Meat Moment with us by sharing your favourite meat dish cooked on the EGG over on Facebook, Twitter or Instagram. Tag it #MeatMoments so we know, won’t you?

Come June 30th, we’ll announce a lucky winner who receives this Enamelled Cast Iron Dutch Oven.

The usual T&C’s apply.

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Our first EGGcademy class is on 26 May. Here’s what you can expect:

• Butchery tour
• Beef butchery demonstration
• Discussions around grass fed vs feedlot meat
• Frankie Fenner’s philosophies
• Hands-on preparation of three cuts including recipe applications
• Cooking advice for various cuts on the Big Green Egg

TASTING!!

Complimentary beer and wine.

R800 per head
Saturday, 26th May. 15h00 – 17h30

Space is very limited. Book yours through orders@ffmm.co.za .

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Keen to get in on the smoking action? Here’s our round up of the best smoking recipes to try in the best kamado grill on the market – your Big Green Egg. Remember, we EGG no matter the weather, so don’t let the chill in the Autumn air put you off a bit of smoking…

Bourbon-glazed Cold Smoked Salmon *shows serious skill!

Jason Lilley’s Smoked Brisket Roll

Vusi Ndlovu’s Grilled Ribeye with Oysters and Pine *for the adventurous

Caroline McCann’s pastrami on rye

Smoked tongue with sweet mustard sauce

Longridge Wine Estate’s Smoked Onion Mayo

Malva pudding with smoked nut and lemon crumble

Now, cold smoking is quite different from hot smoking in that the smoke acts as a seasoning – not a heat source. It takes some practice, but bearing in mind these helpful tips below, you’ll want to give our Onion and Thyme jam with smoked Gouda recipe a go in no time!

Cold Smoking Tips:

• Use only fresh products. Cheese and salmon are perfect for cold smoking.
• Cold smoking is not recommended for large meats like brisket or pork butts. These do very well with hot smoking.
• Dry out the product so that it can “take the smoke”.
• Do not use harsh woods.
• If you’re cold smoking some salmon, we recommend air drying and then following these steps from Steve Raichlen’s BBQ Bible to cure the salmon before cold smoking:
  • Combine 1/2 cup kosher salt and 1 cup packed dark brown sugar in a mixing bowl and mix with your fingers.
  • Spread 1/3 of the cure over the bottom of a glass baking dish just large enough to hold the fish. Lay the salmon on top of the cure mixture. Spread the remaining cure over the top of the salmon so it covers the fish completely.
  • Cover the dish with plastic wrap and cure the fish in the coolest part of your fridge for 24 – 48 hours.
  • Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by about 5cm. Soak for 30 minutes and then drain well in a colander.
  • Blot the salmon dry on both sides with a paper towel. Arrange it skin side down on a wire rack over a sheet pan. Let the salmon dry uncovered in the fridge until it starts feeling tacky – 2-4 hours.
• To set your EGG for cold smoking, completely clean it out and then put a handful of charcoal with your choice of chips in a little mound on top of the firegrate. Light it and allow the temperature to come up to 40°C before putting the convEGGtor in. Stabilise the temperature at just under 30°C.
• We recommend keeping the bottom vent open about 3 fingers wide and the top vent open to about 1/4 moon wide. Only use the daisy wheel to adjust the temperature if need be.
• If you’re smoking salmon or cheese, place the convEGGtor legs up, followed by the grid, on top of which you place an aluminium pan filled with ice about 1/3 of the way and sprinkled with Kosher or rock salt to prevent the ice from melting (you need a good generous sprinkling of salt), then top that with a cooking rack and place the salmon or cheese on top of that.
• You can smoke brie, Gouda or cheddar.
• Follow one of our smoking recipes or select your favourite over at the EGGHead Forum.
• Allow finished product to breathe.

You can find a variety of Big Green Egg smoking chips, chunks and planks at your local dealer or our online shop.

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Chef grade stainless steel flavour injector: Infuse the Christmas bird with extra flavour using this useful kitchen tool.

Stainless steel mini-burger slider basket: Keep the kids occupied – host a “DIY Burger Bash”!

Meat Claws: Let’s face it: Nothing brings out the caveman in you more than shredding a big hunk of meat! Trust us, this gift will go down a treat.

Magnetic flexible LED light: Because who wants to stop the party just when the sun goes down! Keep cooking well into the evening with this handy gadget.

Pitt Mitt High Heat Glove: Much appreciated when working with hot items like the ceramic baking stone or convEGGtor.

Baking Stones: Sure, a bit big to fit into a stocking, but when have we ever let that stop us! An absolute MUST HAVE for baking pizza, pastries and more.

Cast Iron Skillet and Grid (Cast Iron anything, really): Big toys for big boys! Cast Iron can be heated to super hot temps without cracking or failing. Searing a steak on one of these is a guaranteed winner.

Perforated Grill Wok: Come January, we know you’re going to want to grill some healthy veggies and what better way to still get that “braai” feeling than cooking them over coal.

Shop these accessories online or at your nearest dealer.

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We’ve scoured the net and our own treasure trove of Big Green Egg recipes for our top edible gifts you can – and should – make this year.

Happy EGGing!

1. Christmas Cake – if you were organised, you would have baked this dream already and started feeding it. If not, give it a try next year…
2. Boozy Rosemary and Peach Bacon Jam
3. Beer Glazed Pecan nuts
4. Chocolate Brownies with Smoked Ganache
5. Homemade Bacon Salt (tip: when cooking the bacon on your Big Green Egg, make use of the new  Plancha Griddle)
6. Potato Truffle Chocolate Cake
7. Sam Linsell’s Roasted Peppers
8. Cherry Chipotle BBQ Sauce
9. Zucchini Bread
10. Macaroons, delicate as anything and baked in the Big Green Egg. Seriously.
11. Smoked Strawberry Coulis

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Why Cast Iron?

Not only does cast iron retain heat extremely well, it distributes that heat evenly and slowly. This makes a cast iron dish ideal for slow cooking, braising, roasting, simmering and baking. The very same heat retention feature means complete “EGG-to-Table” convenience as your meal is guaranteed to stay hot. Our Cast Iron cookware range includes two enameled Dutch ovens which are easy to clean and dishwasher safe.

If seasoned correctly, cast iron is naturally non-stick, requiring far less oil and is a far healthier  way of cooking altogether.

Unlike cookware made of many other types of material, cast iron pots and pans actually improve with age and use. So, go ahead, give our range a try!

How to take care of your new investment? 

While the enameled Dutch ovens are dishwasher safe, never place raw cast iron in a dishwasher.

The cast iron Dutch Oven has been pre-seasoned before shipment from our factory. Clean with soapy water before first use and thereafter we recommend a hand wash with water and brush (no soap or detergent). Dry immediately after use and coat lightly with cooking oil after each use.

Store in a dry cool place after use.

A word of advice: Never “shock” a hot cast iron pan with cold water as it can crack. Instead, allow it to come to room temperature before cleaning and never use metallic scrubbers.

Only use wooden, silicone or nylon cooking utensils when cooking in the enameled cast iron range.

What user tips do you have for me? 

Preheat the Dutch Oven over a medium heat for increased non-stick performance. In fact, we recommend always pre-heating cast iron cookware before adding oil or food.

Add a small amount of cooking oil to the Dutch Oven before each use as well as after to season the metal.

What items are available in the new Big Green Egg cast iron cookware range?

Enameled Cast Iron Oval Dutch Oven 5.5l

Enameled Cast Iron Round Dutch Oven 4l

Cast Iron Dutch Oven 

Cast Iron Sauce Pot with basting brush

Cast Iron Cooking Grids for each size

Half Moon Cast Iron Dual Side Griddle

Cast Iron Plancha Griddle

Cast Iron Skillet

Recipes to get you started

Reverse sear prime rib steak with braai broodjie

Pork belly stuffed with apple, duxelle and prosciutto

Oxtail and potato potjie with stokbrood and smoked butter

Reuben Riffel’s Ultimate Steak 

Where to shop? 

Big Green Egg’s new range of cast iron cookware is now available at dealers nationwide or online. While your local dealer may not carry the entire range, pop in and ask them to order for you.

The post Your guide to our new Cast Iron Cookware range appeared first on Big Green Egg Africa.

This Father’s Day we’re doing the same – we’re reclaiming puddings for Dads everywhere! Particularly, puddings you can make on the braai because this is, after all, South Africa and here we braai everything…

We bring you the Top 7 Father’s Day Puddings with inspiration from some of our global Big Green Egg distributor partners:

1. Mosbolletjie Amarula Milk Tart Jaffles
2. Banana French Toast
3. Grilled Coconut Rum French Toast with Bacon (what can we say, French toast is a winner)
4. Sticky Date and Toffee pudding
5. Stuffed Smoked Apples
6. Smoked Chocolate Brownies
7. Lemon Curd and Hot Cross Bun “Bread and Butter” pudding

Happy Father’s Day!

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