3 barbecue classics


Spare ribs, king prawns and côte de boeuf. Go back to basics with these barbecue classics!

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3 barbecue classics


Traditional barbecue classics are very easy to prepare on the Big Green Egg. How about sweet, tender spare ribs cooked using indirect heat? Or tasty king prawns? Or a juicy, robust côte de boeuf, using the reverse searing method for a perfect result? Be inspired by these back-to-basic recipes and enjoy unrivalled flavours and aromas.


Ingredients


Spare ribs 

 

 

Serves 4

Advance preparation time: 20 minutes

Preparation time: 270 minutes

For the spare ribs

2 racks of spare ribs

4 tbsp five-spice powder

2 spring onions

1 tbsp sesame seeds

 

For the marinade

2 cloves of garlic

2 cm fresh ginger

½ red chilli pepper

1 cinnamon stick

10 black peppercorns

1 star anise

3 cloves

5 lime leaves (kaffir lime leaves)

1 tbsp ground ginger

100 ml peanut oil

150 ml soy sauce

150 ml sweet Indonesian soy sauce

75 ml cider vinegar

 

For the glaze

150 ml soy sauce

150 ml sweet Indonesian soy sauce

50 ml cider vinegar

50 ml peanut oil

2 full tbsp apple syrup

 

Côte de boeuf

 

 

Serves 6

Advance preparation time: 15 minutes

Preparation time: 90 minutes

 

For the côte de boeuf

2 côtes de boeuf approx. 6 cm thick



Optional

2 cloves of garlic

4 anchovy fillets

2 sprigs of rosemary

 

Grilled king prawns with mango and kale salad

 

Serves 4

Advance preparation time: 195 minutes

Preparation time: 35 minutes

 

For the king prawns

8 large king prawns (size 13/15)

4 lemongrass stems

 

For the marinade

3 cm fresh ginger

1 red chilli pepper

2 cloves of garlic

2 stalks of lemongrass

juice of 1 lime

300 ml peanut oil

50 ml ginger syrup

 

For the salad

75 g baby kale

3 tbsp olive oil

juice of ½ lime

1 avocado

juice of ½ lemon

½ mango

½ tbsp peanut oil


Preparation in advance


Spare ribs

 

 

The flavour of the spare ribs is largely determined by the marinade. This sweet soy marinade is delicious for spare ribs. The added cider vinegar makes the meat even more tender. Please note that besides the advance preparation time an extra 8-24 hours is needed to marinate the meat.

 

Remove the membrane from the concave side of the ribs by sliding a thin knife between the membrane and the ribs. Loosen the membrane and pull it off by hand. Do the same with the second rib. Sprinkle the spare ribs on both sides with the five-spice powder and press the spices into the meat.

Peel the garlic and chop the cloves coarsely for the marinade. Cut the ginger into slices and the chilli pepper into rings. Break the cinnamon stick in half and lightly bruise the black peppercorns. Mix together all ingredients for the marinade.

Place the spare ribs in a dish and pour over the marinade. Cover the dish and leave the ribs to marinate in the refrigerator for 8-24 hours. Turn the ribs every now and then, spooning the marinade over the meat each time. You can also marinate the ribs in a sealable bag.

Côte de boeuf

 

 

If you want to grill nice thick steaks, you can make sure they are always perfectly cooked by using the reverse searing method. The idea of this barbecue method is to first cook the steak with the convEGGtor until a certain core temperature is reached - as with this côte de boeuf recipe. Afterwards, the côte de boeuf is grilled to create an attractive grill pattern and impart extra flavour to the meat. This is the way to make the tastiest steak.

 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 120°C.

Grilled king prawns with mango and kale salad

 

This is a delicious king prawn recipe for the Big Green Egg. The marinade gives the king prawns an Oriental twist. Serve as a snack or as a starter with the grilled mango salad.​

Peel the prawns, leaving on the head and tail. Remove the digestive tract.

For the marinade, slice the ginger thinly. Cut the red chilli pepper into thin rings. Peel and finely chop the garlic. Bruise the lemon grass. Mix together all the ingredients for the marinade and add salt and pepper to taste. Pour the marinade over the king prawns and leave to marinate in the fridge for at least 3 hours.


Preparation


Spare ribs

 

 

Ignite the charcoal in the Big Green Egg and heat to 125°C. Soak a handful of Apple Smoking Chips in water.

Scatter the soaked Smoking Chips over the glowing charcoal. Place the convEGGtor in the EGG and put the Rectangular Drip Pan on top. Place the grid in the EGG and place the Ribs and Roasting Rack on top of this. Put the spare ribs in the rack and close the lid of the EGG. Bring the temperature back to 125°C and leave the spare ribs to cook for 2.5 hours.

Heat the EGG to 140°C and leave the ribs to cook further at this higher temperature for about 20 minutes. Meanwhile, mix the ingredients for the glaze in the Cast Iron Sauce Pot and place this at the side of the grid. Stir occasionally so that the ingredients are thoroughly mixed.

Glaze the meat side of the spare ribs and leave to cook for a further 10 minutes. Glaze a second time and leave to cook for another 10 minutes. Meanwhile, cut the spring onions into rings.

Remove the spare ribs from the EGG and glaze for a final time. Sprinkle the ribs with the spring onions and sesame seeds. The ribs may look quite dark due to the marinade, but this will not detract from the flavour in any way. Enjoy!

Côte de boeuf

 

 

Sprinkle the côtes de boeuf with salt on both sides and place them on the grid. Close the lid of the EGG and let the meat cook for about 60 minutes until a core temperature of 52°C is reached. You can measure the temperature with the Instant Read Digital Thermometer.

Remove the côtes from the EGG and cover loosely with aluminium foil. Remove the grid and the convEGGtor and use the Cast Iron Grid Lifter to put the Cast Iron Grid into the EGG. Fire up the EGG to a temperature of 250°C. It will take about 10 minutes for the grid to get really hot.

Place the côtes de boeuf on the grid. Grill the meat for about 2 minutes, turning through ninety degrees after about a minute

to create a nice grill pattern. Flip the meat over and grill for another 2 minutes, turning through ninety degrees again after about a minute to create a nice grill pattern. Set a core temperature of 55°C for medium-rare meat.

Cover the meat loosely with aluminium foil and leave to rest for 10 minutes before carving.
 

Tip

As soon as you remove the côtes de boeuf from the EGG, peel and halve the garlic and rub the cut surface of the garlic over both sides of the côtes de boeuf. Rub the rosemary over one side of the côtes de boeuf. Turn them over, place 2 anchovy fillets on each piece of meat, and rub this side with the rosemary, as well. Sprinkle with black pepper to taste. Cover the meat loosely with aluminium foil and leave to rest for 10 minutes before carving.

Grilled king prawns with mango and kale salad

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 190°C. Meanwhile, for the salad sprinkle olive oil and lime juice over the baby kale and season with salt and pepper to taste. Cut the avocado in half and remove the pit and peel. Cut the flesh into segments and sprinkle with lemon juice to prevent discolouration.

Trim the lemongrass stems to create a pointed tip and thread 2 king prawns onto each stem. Peel the mango, chop the flesh into slices about 1 cm thick and brush with the peanut oil.

Place the mango slices on the grid and grill for about 3 minutes.

Turn through ninety degrees after about a minute and a half to create a nice grill pattern. Flip the mango over and grill for another 3 minutes, turning through ninety degrees again after about 1.5 minutes to create a nice grill pattern.

Remove the mango from the EGG and cut into pieces. Increase the temperature of the EGG to 220°C.

Place the king prawn skewers on the grid and grill for 2 to 2.5 minutes on each side.

Divide the baby kale, the avocado and the mango between the plates and place a grilled prawn skewer on each plate.


Used
Accessoires


Cast Iron Sauce Pot with Basting Brush

Cast Iron Sauce Pot with Basting Brush

Tämä valurautapata on ihanteellinen vaikkapa voin sulattamiseen tai kastikkeen tai marinadin lämmittämiseen Eggin grillissä.

Rectangular Drip Pan

Rectangular Drip Pan

Suorakulmainen valutusvuoka on pyöreän tavoin monitoiminen alumiininen valutusvuoka.

Instant Read Digital Thermometer

Instant Read Digital Thermometer

Tällä kätevällä digitaalisella pikalämpömittarilla voi lukea nopeasti lihan, kalan tai siipikarjan sisälämpötilan.

Cast Iron Grid Lifter

Cast Iron Grid Lifter

Kun kiinnität valurautaisen ritilänostimen kääntämällä sitä neljänneskierroksen, voit asettaa valurautaritilän helposti Eggiin ja nostaa sen taas pois. 

convEGGtor

convEGGtor

Keraaminen convEGGtor toimii lämpösuojana estäen ruuan joutumisen suoraan kosketukseen lämmönlähteen kanssa. 

Cast Iron Grid

Cast Iron Grid

Valurautaritilä antaa ruualle tyypillisen grillatun maun sekä kauniit ruutukuviot vihanneksiin, lihaan ja siipikarjaan.

Wood Chips

Wood Chips

Kun sirottelet uutettuja puulastuja hehkuvien hiilien päälle, voit savustaa täydelliset ainekset ja ruuat, joissa on paljon makua. 


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