Organic Lump Charcoal

I would LOVE to have some of this LUMP...wonder what shipping from that part of the world would cost? Ouch. http://www.graigfarm.co.uk/

Produced close to Graig Farm on the English/Welsh border, their charcoal is produced by an independent producer, Woz Young, who works alone to produce high quality, sustainable hardwood charcoal.

It is produced with materials sourced from sustainably managed woodlands. These hard woods are produced by the practice of coppicing (cutting stems on a 10-15 year cycle), thinnings (removal of poor quality stems in a stand), and 'Lop and Top' (waste material from mature felled timber).

Small diameter materials are preferred. These are then slow cooked in situ in large steel bins for 24-36 hours, removing all moisture and volatile gasses from the wood, leaving its basic carbon structure - charcoal.
The charcoal relights and burns well at far greater temperatures than the original wood and without the smoke. It also weighs 1/6th of the weight of the wood.

Charcoal can be used for a variety of purposes, including drawing, dying, smelting metals and water purification and improving the quality of our local native woodlands.

WOK Grilled Shrimp on the Big Green Egg Version II

This recipe is a upgrade to my original, refined for taste and improvements in the quality of the coating and quantities of ingredients. It is still a quick and tasty recipe for Big Green Egg Grilled (using a WOK) Shrimp…Serves 4 as a Dinner Entree.

Ingredients
1.25 lb Medium - White Shrimp peeled and de-veined (approximately 40 pieces)
1 ounce Bad Byron’s Butt Rub
1/3 cup All Purpose Flour
½ cup Extra Virgin Olive Oil (search my blog for the olive oil review)
1 Whole Garlic Bulb - Diced
6 Medium Green Onions - Diced

Preparation Directions

1. Rinse Shrimp well under cold water in colander

2. Place flour and Rub in a 1 gallon zip lock bag

3. Drop a handful of shrimp into the bag and seal, shaking bag until the shrimp are coated well. Remove and repeat until all shrimp are coated.

4. Dump excess flour and rub mixture out of bag and place coated shrimp into the bag and place in refrigerator for 1-2 hours (not absolutely necessary but it does help coating to stay on shrimp if you have the time)

Cooking Directions
1. Heat up the BGE to 450 degrees (flaming at the grate is just fine)
2. Place WOK or Grill Pan on BGE and pour in healthy portion of extra virgin olive oil.
3. Allow oil to heat up and add a handful of shrimp and fry, turning once and them remove (takes about 90 seconds to complete the cook at these temps and shrimp may be slightly undercooked-90% done because they're going back on the wok in a few minutes)
4. Repeat until all shrimp have been 'pre-cooked' adding extra virgin olive oil as needed.
5. Remove wok from heat and dump in another ounce or two of oil and add the diced green onions and garlic. Stir continuously until garlic begins to turn.
6. Dump in the plate of pre-cooked shrimp and using a wok spatula, gently stir the shrimp, mixing it with the green onions and garlic and oil.
7. After about 1-2 minutes the shrimp is done and you can remove from the wok for serving. Scrape on any green onion and garlic left in teh wok on top of the plated shrimp, there should be no left over EVOO at this point.

WOK GRILLED SHRIMP II

Practice makes perfect and the Wok Grilled Shrimp posted a few days ago (and now minus the citris vodka) has been perfected !

Big Green Egg Table Accessory UPGRADE

Watching the sparks fly off the lump yesterday in the wind (and inside my screened porch) I thought it was time to upgrade my accessories; and be sensibly safe in the meantime.

Prudhomme's Cedar Plank Grilled Salmon

Cedar Plank Salmon can be simple, quick and enjoyable; this recipe requires few ingredients and a minimum of fuss and preparation.

Ingredients - Recommended
2 Medium/Large Salmon Filets (serves 4) – Skin on
1 Lemon
1 Small Vidalia Onion
Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (or Bad Byron’s Butt Rub)
¼ stick Butter
Wax Paper
2 Cedar Planks (1/2” x 6 x 12”)
Extra Virgin Olive Oil (see previous blog)

Preparation
1. Salmon Preparation:
a. Slice the filets into 4 servings and place on wax paper
b. Sprinkle on Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (to taste)
c. Add paper-thin slices of Vidalia Onion (optional)
d. Layer with two thin fresh lemon wedges with a pat of butter underneath
e. Put in refrigerator for at least two hours

2. Plank Preparation:
a. Submerge in water for a minimum of 4 hours
b. Remove and shake off water
c. Coat with Extra Virgin Olive Oil on one side
d. Set aside for cook

Cooking Directions
1. Bring Big Green Egg temperature up to 425 degrees and stabilize
2. Place soaked planks (olive oil side up) on grill
3. Allow to heat up until they appear to ‘steam’ or ‘smoke’ lightly
4. Place Salmon on planks (skin side down)
5. Close BGE Lid and let cook for 15 minutes
6. Test for flakiness and adjust cooking time accordingly.
7. Remove from heat and serve hot.

Only VIRGINS allowed near my Big Green Egg!

Olive Oil; a primary tool in the Egger’s arsenal of condiments and food preparation, should not be taken ‘lightly’ (forgive the pun). This valuable product comes in a variety of grades that are assigned by the International Olive Oil Council and are reflected below in the order of quality (closely associated with their grade which reflects their flavor and composition).

At the top of the list is EXTRA VIRGIN OLIVE OIL (a.k.a. EVOO). EVOO is a product of the nearly perfect olives that are crushed (pressed actually) almost immediately after they have been harvested. These olives are processed without heat. It is extremely low in fatty acids and has the best flavor and aroma of all the varieties.

The rest of the oils are hardly worth mentioning for use other than coating your grill grate for storage, or wiping the inside of your carbon steel pots and pans for storage, but here is some information in case you aren’t convinced yet.

Next on the list is VIRGIN OLIVE OIL (VOO) which must contain 100% olive oil (seems obvious doesn’t it?) and must be produced in a manner (from pressing to canning and everything in between) that doesn’t change the natural product (like additives and preservatives or flavorings).

After VOO (I get tired of typing this all out) you get 100% Olive Oil (1OO). This product is a combination of both Virgin and Refined Olive Oils (steamed to remove acids and some flavors) but still contains no additives.

LIGHT OLIVE OIL (sac-religious in the BGE community) again combines Virgin and Refined Oils that are vigorously refined which in essence removes anything that resembles flavor all together.

There is actually a science associated with these oils ( and the list goes on to include Pomace Oils, etc. that gets so involved we would all fall asleep so why bother…just buy and use a good extra virgin olive oil and if you want to do some more research look for one that remains very stable at high temperatures.

Conclusion: Only EXTRA VIRGINS allowed in My BGE Kitchen (OILS THAT IS)!

Big Green Egg Table Project Update

...okay I know, everyone has these on their table. Unfortunately I couldn't think of anything original so I jumped in with both feet!. I 'think' the table is all done now.

Big Green Egg Pizza Stone - Science or Gimmick?

Fact: Dough, like pizza dough, when baked on a stone surface will finish crisper, browner and more satisfying than if it is baked in a conventional oven or on a metal pizza pan.

Why: Pizza stones and brick ovens (in this case the Big Green Egg) have a very extreme heat capacity (the ability to take a lot of heat without its temperature going up a whole lot). The stone has a higher heat capacity than most metals.

A good pizza stone also has a "vastly superior emissives"[1] Infrared radiation i.e. heat, in a hot oven is "absorbed by the molecules of the materials that it strikes, which then re-emit much of the radiation almost instantly."[2] Even when brought to the same temperature, the pizza stone emits more infrared radiation "striking the dough which results in better browning and crisping of its surface."[3]

Conclusion: ALWAYS pre-heat your Big Green Egg Pizza Stone! The porous surface provides the additional advantage (on top of the emissivity) of absorbing the steam emitted from the bottom surface of the dough thus keeping is dry for more effective crisping.
[1] Paraphrased from 'What Einstein Told His Cook 2', Robert L. Wolke, W.W. Norton and Company, Inc.[2] Ibid[3] Ibid

How to Season a WOK (for Grilling on the BGE of course!)

Nothing beats having the proper tools for the job, any job. The maintenance of those tools is important too. In the case of cookware, some items require “seasoning” before their first use. This is the case with Carbon Steel and Cast Iron pots and pans. In this entry I will explain the purpose of and demonstrate the steps required to season a carbon steel Wok before it’s first cook.

The pan (new) will have a protective coating on it (probably a thin coat of varnish) to keep it from rusting in shipment or while on display for sale; IT MUST BE REMOVED!

Initial Cleaning
Fill the pan ½ to ¾ full with water. Bring water to boil, continuing for 5-7 minutes. Pour the water out of the pan and immediately scrub with hot soapy water and a scouring pad (SOS works well here).

CAUTION-PAN IS HOT!

Initial Seasoning
Rub 2 Tbs of cooking oil over the entire interior surface of the pan. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the entire surface (inside) of the pan while it is heating.

Remove pan from heat and allow for cooling; Repeat 3 or 4 times and then the pan is now ready to use!

Basic Care
Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. APPLY A THIN FILM OF COOKING OIL BEFORE STORING TO AVOID RUSTING. If you use soap to clean the pan in the future, simply follow the initial seasoning steps again to re-season the pan and restore the protective finish and NEVER wash in the dishwasher!

WOK GRILLED SHRIMP

Quick and tasty recipe for Big Green Egg Grilled (or WOK actually) Shrimp….serve with those juicy steaks you have resting to the side waiting for their final cooking cycle; Serves 2 as a light appetizer.

Ingredients
½ lb Medium - White Shrimp peeled and de-veined (approximately 10 pieces)
1 Tbs Bad Byron’s Butt Rub
½ cup All Purpose Flour
½ cup Corn Oil
3 cloves Diced Garlic
Sea Salt (to taste)
3 Tbs Green Onion
1 Tbs Butter
1 Tbs Citrus Flavored Vodka
1 tsp Chopped Parsley (for garnishing at serving time)

Preparation Directions
1. Rinse Shrimp well under cold water
2. Place flour on a large plate
3. Mix in Butt Rub and salt
4. Coat each shrimp well with the flower and shake to remove excess

Cooking Directions
Heat up the BGE to 375 degrees (at the grate); Place WOK or Grill Pan on BGE and pour in oil. Add the shrimp and fry, turning once.

Remove from heat and pour off excess oil (note shrimp should be slightly undercooked at this point); Add on Tbs of oil back to the pan and add the garlic, rub and salt and cook until the garlic is a very light golden color.
Add the shrimp and the green onions, butter and vodka, mix well until the butter is all melted and remove from the heat

Grill Cleaning and Safety During the Summer!

A grill/grate surface should always be pre-sprayed before use with non-stick food spray or pre-moistened cleaning wipe (vegetable oil). After cooking you should always close the lid on the grill and continue cooking on high for an addition five plus minutes so that the remaining residue is reduced to ashes and always let the grill cool down before scrubbing with a wire brush. Most importantly during the heat of summer you should always use clean grills. Don't be in a rush to cook those burgers and dogs because you need to let the grill/grate surface heat up sufficiently to eliminate potential bacteria prior to cooking.

How do I shop Sustainably? (Organic)

You’ve read about sustainable food; you’re ready to make a change, but what do you do? Below are different guides and resources to help you shop sustainably. 1

If you shop in a large, chain supermarket and prefer not to change where you buy food, look to see if any of the fruits and vegetables sold in your store are organic or from local farms. Ask the butcher or manager of the meat department if any of the meats sold are organic, sustainably raised and if they are from local farms.

If you feel your supermarket is not selling the type of food you want, and is unwilling to stock it, you can always search out other stores. Many areas have natural or health food stores that sell a variety of organic and sustainably-raised food. If you decide to switch to another store, let the manager of your former supermarket know. Stores work on very slim profit margins and will generally listen to what customers want.
Sustainable food is not just found in supermarkets – find out where else it is being sold. For instance TGI Friday's; though not advertised, Friday's serves hamburgers from antibiotic-free, hormone-free source verified Angus cattle.

An important part of being sustainable is buying vegetables and fruits, and even meats, when they’re in season. Visit our Eat Seasonal page to find out what foods are in season in your area.

1 Paraphrased from articles listed at http://www.sustainabletable.org/shop/

Big Green Egg Large Table Plans

Measurements are approximate. See Finished Product in my earlier blog entries.

CHICKEN AMOROSA PIZZA

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe features chicken breast and the wonderful sweet taste of Amorosa tomatoes and thin sliced Vidalia Onions to compliment the salty flavor of the green olives and cheese. Utilizing fresh but store bought ingredients you won’t have to slave over the stove preparing gravy but with NO LOSS OF FLAVOR OR ENJOYMENT.

Ingredients / Recommended
2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust - Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
2 Cups - Mozzarella Cheese – Shredded
1 Cup - Monterey Jack-Colby Cheese – Shredded
½ - Medium Vidalia Onion
¾ - Green Pepper, paper thin slices
½ cup - Sliced Olives with Pimentos
Olive Oil
4 cloves - Garlic, sliced thin

Preparation and Cooking Directions
1) Remove Grill and let your Big Green Egg go ‘Tex Rex’ for 10-15 minutes.
2) Insert grate.
3) Dice Chicken breasts into ½” pieces and brown in Olive Oil and garlic until done (juices will be running) on a shallow sauce pan on the grate, remove and set aside.
4) Insert Diverter rack and close dome and start to stabilize temperature to around 500 degrees.
5) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Sauce evenly
8) Add Mozzarella Cheese
9) Layer on the remaining vegetables and cover with the Monterey-Jack/Colby Cheese
10) Top with the sliced Olives and Pimentos
11) Place in Big Green Egg, Close Cover and cook for 2O minutes and DO NOT PEEK!
12) Open BGE, slice with pizza cutter right on the Pizza Stone and serve.

Addicted to BBQ Blog

Visit Addicted to BBQ for some interaction with your fellow grilling enthusiasts.

The Green Guide (Organic, Sustainable)

Check out "The Green Guide" websote by clicking on the title above! Go ahead, it won't hurt you!

Big Green Egg Table Project - All Done!

Pic's not previously posted of the final touches.

Day 2 - ALL DONE (p.s. Never try to catch an egg when it falls off your new table)

All done, 30 hours after the first trip to Lowes...and one cracked egg and a trip to the Grill Store to order a new bottom bowl; nothing some JB Weld won't temporarily fix until it arrives.

Feast your eyes on this!

Big Green Egg Table Project DAY 2 (A.M. entry-Stay tuned!)

I used 'Scoop' (our 30+ pound cat) to test the table top strength after my midnight deck staining had dried and I had moved the cart into place.

Next up was the 'test fit' of the Large BGE-Success!

Not it's back to Lowes to get the tiles that I am having cut so I can put in the ceramic top today...I've got to get that thing a cookin' by suppertime!

Big Green Egg Table Project DAY 1

My soon to be BGE table!!!

Noon today and 7 PM tonight!

Get Your Grill On - Green Grilling

With the weather heating up, barbecue season has officially begun. And while a little backyard grilling isn't going to ruin the environment, when 60 million people hit the BBQ at once--like they do on Fourth of July--the impacts can add up.

To grill greener, try these tips:
Opt for a cleaner-burning propane or electric grill over one powered by charcoal, which contributes more to poor air quality. If you've got time to spare, a solar oven or stove avoids emissions altogether.

If you do use charcoal, look for lump brands (AND A BGE!) (briquettes may contain coal dust or other additives as binders) made from invasive tree species or harvested from sustainably managed forests, and switch from lighter fluid, which releases smog-forming VOCs, to a chimney starter.
Grill organic, hormone-free meat and mix it up with fish, veggies, even fruit.

Minimize health risks (from carcinogenic substances that can form when meats are grilled or broiled at high temperature) by choosing lean meats and trimming fat before cooking. Set your picnic table with reusable dishware and silverware and cloth napkins. If that's not feasible, look for biodegradable or recycled-paper dinnerware, unbleached cups, and recycled-paper napkins.

Clean up green with a natural cleaner like Orange Plus (made with orange oil) or SoyClean.

Source: http://sierraclub.typepad.com/greenlife/2007/06/get_your_grill_.html