Urbangriller Big Green Egg, Руководство пользователя

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Grill Roasting
With Grill Roasting the fire setup is the same as for Roasting, the difference here is you will be looking to
have the food seared or grilled by the fire at the same time as roasting. To achieve this, the deflector plate
is not used; the food is usually set on the grill with the grill height extender in place so the cooking grill is
at the lid height to give some separation from the fire.
Take care with fatty foods as the drippings can ignite if they are dripping into the fire. This is a great way
to get crackle on Pork, but be careful; it can go up in flames all too quickly.
Searing
Set the Big Green Egg up with a flat pile of fuel. Light the fuel in three or four places around the edge of
the pile and in the centre. Open the bottom vent fully, wait ten minutes then shut the lid and set the top
vent to fully open.
Before you can finish a cold beer, the fuel load will be completely lit and the heat inside the Big Green Egg
will be marching towards 300°C (592°F). Unless you want to cook immediately, close the vents a little to
temper the heat and save fuel. Sear on the lowest level as close to the molten hot fuel as you can.
Remember to Burp whenever you open the Big Green Egg.
Reverse Sear
This is a cooking technique more than a setup. The Idea is to get heat slowly into the meat till it is almost
cooked, then sear the final “Plate” Colour on just before serving.
Hold the Big Green Egg at the lowest temperature you can and put the meat in to warm, when the meat is
at the internal temperature for rare or medium, remove it and let it rest. I often put my steaks in a deep
dish filled with Ghee, this ensures the meat heats slowly and does not dry out, and you can remove the
dish and leave the steaks in the Ghee till you are ready to sear.
While the meat is resting, open the Big Green Egg vents top and bottom, around 15 minutes later the Big
Green Egg will be at searing temperature and you can return the meat to the Big Green Egg to sear the
colour on (the meat will cook just a little more and by the time you have the colour you want, the internal
temperature will be perfect!
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