Techniques & ideas

We had never had the slightest  problem with the original BGE dual function metal regulator cap so I wasn’t immediately excited when the new rEGGulator Vent Cap was announced a few years ago now.  The only real issue I had ever had was occasionally leaving…

We are absolutely delighted to discover that we have just received the “Best Outdoor Cooking Advisory Resource 2022″ award from LuxLifeMagazine in their 2022 Restaurant and Bar Awards.  This comes ‘hot on the back’ of our award last year for the “Cooking Blog of the Year –…

And for the second year running ………………!  We have just learned that we have been recognised by LUXlife in their “Restaurant and Bar Awards 2022” – the award is for the support we offer to others and particularly the excellence of our on-line contribution in terms of recipes…

In this current health crisis we have been trying to make better use of our food and make fewer calls on our food suppliers.  One area that this has worked well with is chicken.  So often an ‘also ran’ meat – but from well reared…

In the last blog on terrines we talked about packing the terrine firmly to reduce the risk of it crumbling when cutting.  Nevertheless, with the best will in the world, and with the sharpest and thinest knife it is a fact that terrines can easily…

I do wonder why we tend to reserve so many lovely things for Christmas eating when they are so good for other times too!  Whilst this one was chosen as our Christmas terrine it would work really well throughout the whole of the ‘game season’…

This is a very short follow up on the Autumn Pork and Chestnut Terrine blog from a few weeks ago which you can find here.  This was largely the same recipe and so we will not repeat that here.  The differences were simple and largely…

We were in holiday in Tuscany in the late summer and early autumn in 2019.  This is later in the year than we had normally gone and it certainly felt different.  Gone was the searing summer heat and in this agricultural part of Italy everything…

Dirty cooking?  Cooking the food you are about to eat directly onto the burning charcoal. It gets a whole series of names too: Dirty, Caveman, Cowboy. I have to say I have always been rather sceptical about the idea of this form of cooking.   Perhaps…

When slow cooking there is often an opportunity to make extra use of the available heat.  The Big Green Egg is thermally very efficient and uses little charcoal especially when doing a slow cook.  Nevertheless, there is often scope to

The opportunity for little innovations are part of the pleasure of cooking for me!  This weekend produced a perfect example.  We were doing a slow cooked Pork and Pulled Pork Ragù (more of that later) and we also had a small cured ham to prepare…

Making terrines is something of a lost art in the UK and we are venturing into this area quite tentatively.  I have to say most of our experience has been in the indoor kitchen and not in the BGE.  As I have found a very…

This piece was first published in the Guardian on Saturday 11 Dec 2004 – see here.   by Heston Blumenthal.   According to talk in the media recently, up to 70% of our Christmas turkeys will carry salmonella and/or campylobacter, so there’ll be a lot of upset…

Source: Cooking Food To Temperature – The Cook’s Digest Over the past 2 years I have moved away from the idea of cooking a piece of meat for a specific length of time at a given temperature, to the idea of cooking the meat until…