November 28, 2019
GREEN EGG MASTERCLASS
The weather forecast looked a little dodgy on Saturday 8th November so Chris from CP Smith Stoves and local Big Green Egg supplier, popped up his gazebo just in case, however, luckily the sun shone.
We all knew it was an outside event so guests came well wrapped up and coffee was free flowing from 9am.
We decided to host a NoTwenty9 Big Green Egg masterclass after lots of interest shown earlier this year at cooking demo’s at Sandringham and Holkham Hall, visitors seemed intrigued that the a Big Green Egg is not just a BBQ – to be fair it would be a very expensive BBQ to cook your chicken, sausages and burgers on!
We wanted to highlight and confirm that these pieces of kit should be considered more as an outdoor Aga – with little cleaning, a sociable cooking style and most importantly, fantastic results and we use ours at NoTwenty9 all year round too.
Our double act Jeremy and Chris soon made people feel relaxed, we wanted it to be an intimate class so people felt happy to ask questions, get close up and even have some hands on practicals. The 12 guests ranged in ages and hit it off quite quickly all having similar interests in food, outdoor cooking and socialising.
During the morning Chris talked through temperature controls whilst jeremy explained the best cuts of meats for different cooking techniques.
Whoopee cushion bread was made, slow joints were prepared the night before and finished during the masterclass. Seabass and turbot filleting were demonstrated and guests were invited to have a go and of course constant tasters were given out during the demo’s.
We did pop indoors to warm up in front of the roaring fire mid-morning before a few more demo’s from Jeremy and then headed upstairs for lunch.
The menu for lunch was created from some of the dishes demonstrated and of course lunch is not complete without wine.
Turbot en papillotte – with mussels, lemon, fennel, potato
Macon Villages Baronne St Jean – France
Seabass simply grilled over coals with a vegetable salad
Jacobs ladder, beef simply cooked over coals
Pork shoulder cooked low and slow with thyme, smoked paprika, mild yellow mustard, little bit of chilli and maple syrup
Gooey chocolate cake – yes cooked in the Egg and was the star of the show!