Let’s talk about a cooking technique that is making its way from the best restaurants to the the world of the Big Green Egg—Sous Vide. And no, “Sous Vide” isn’t a French restaurant. We Eggers and Kamado cousins are generally not thought of as “gourmet” chefs, but we are expected to turn out extraordinary […]
It’s All About the Salt
Types of Salts Every great chef is a fan of using salt to reveal, and enhance, the flavor of almost everything they cook. The top barbecue chefs only use salt and pepper as their rub of choice. But, the question is…what salt do you use, and when? There’s regular table salt, kosher, and sea (crystalline, […]
Brisket, Brisket on the Wall…
One of the most challenging, yet rewarding, and mighty tasty things you can cook on your Big Green Egg or kamado cooker is a brisket. This is true whether you are a newbie or not. Cooking a brisket is challenging because the largest part of the cut is pretty lean so it can easily dry out during even […]
Rib, Ribs, Ribs
How Many Different Ways Do You Like Your Chicken?
Chicken is one of the most versatile foods you can cook on your kamado-style cooker. You can cook it whole, cut up into parts, direct heat, and indirect heat. I’ve found several videos that cover some of the most popular ways to cook that bird. We’ve got recipes in our Recipe section, so make sure […]