Slow cooking on the Big Green Egg

Slow cooking is one of the preparation techniques for which the Big Green Egg is particularly suitable. It doesn’t require very much, all you need is a nice piece of meat, some seasonings and the Big Green Egg. The preparation is simple, time does all that is required and you will be amazed by the juicy and tasty result. In this special, Big Green Egg expert Ralph de Kok shares three of his slow cooking recipes: slow cooked pork belly, pulled pork and vitello tonnato.

The success of slow cooking

Slow cooking is hot! And rightly so, because large portions of meat cooked slowly on the Big Green Egg become extra flavourful and juicy. Another big advantage is that since preparation is so simple, almost nothing can go wrong, and with the core thermometer you can guarantee the right cooking time.

You can use the Big Green Egg for various slow cooking methods. Examples include a delicious stew cooked slowly in the Cast Iron Dutch Oven on the Big Green Egg or fish cooked at low temperature, whole poultry or a nice big piece of meat.

Fish generally requires less cooking than poultry and meat, but the result is the same: the proteins coagulate more slowly, so you end up with deliciously moist (fish) meat that is not burnt or dried out.

Make sure you use the Dual Probe Remote Thermometer if you have one at home. Insert the pin into the core of the meat and set the probe to the desired temperature. Once this has been reached, the receiver will automatically give a signal so you can’t go wrong, no matter the size of the meat.

Also, since the Big Green Egg consumes very little charcoal, interim refills are rarely needed. When slow cooking, you can practically forget about your EGG while the product cooks slowly.

General guidelines

A few general guidelines apply to slow cooking; the dome temperature is between 70 and 120 ° C and since a convEGGtor is always used, the heat of the glowing charcoal is indirect. Make sure when cooking large pieces of meat that the size of the meat is smaller than the surface of the convEGGtor otherwise the slow cooking process could dry out the sides of the meat.

If you’d like to experiment without a recipe, always look up the ideal core temperature in advance and remember that the more fat the meat contains, the more flexible it is. A slightly higher core temperature won’t make a difference in this case but, for food safety purposes, always stick to the appropriate minimum temperature for the meat.

Maintain a dome temperature which is at least 10 to 15 ° C higher than the desired core temperature. You can potentially place a drip pan (with or without a layer of water in it) on the convEGGtor before placing the grid in the EGG in order to keep the convEGGtor nice and clean and prevent any escaping grease or juices from causing unwanted smoke.

Combine preparation techniques

You may want to give the meat extra flavour. You can, of course, do so using a rub, lacquer or marinade, but also by giving it a characteristic smoke flavour by combining the slow cooking and smoking techniques. In this case, sprinkle a handful of water-soaked wood chips directly onto the coal embers before positioning the convEGGtor.

If you prefer a nice crispy crust, you can grill the meat afterwards with a dome temperature between 180 and 230 ° C without the convEGGtor and possibly on the Cast Iron Grid, sliced, whole or in slices. Please note that the temperature of the meat will rise slightly as a result. Large pieces can also be grilled first, but remember that the dome temperature will not easily fall to the ideal slow cooking temperature.

Using this knowledge will guarantee slow-cooking success!

Interested in slow cooking on the Big Green Egg? Give these 3 recipes a try!



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