Your 2017 Christmas Menu:

will you prepare a tomahawk steak, grilled rack of lamb or venison steak?


Compiling a Christmas menu should be done weeks ahead. Whether you opt for 3, 5 or 10 courses, the showpiece should be chosen with care and tasted beforehand. A beautiful piece of meat, cooked to perfection on the Big Green Egg will put a smile on everybody’s face! Which is why we share 3 recipes with you in this special that will highlight your 2017 Christmas Menu: marinated rack of lamb, tomahawk steak and venison steak, a real classic.

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Ingredients


Tomahawk steak 

 

Advance preparation time: 15 minutes
Preparation time: 4 hours + 15 minutes
Serves 10

 

1 5-rib beef tomahawk

sea salt and freshly ground black pepper

 

Grilled rack of lamb

 

Advance preparation time: 15 minutes
Preparation time: 25 minutes
Serves 4

 

2 racks of lamb

½ bunch of rosemary

½ bunch of thyme

6 cloves of garlic

sea salt

mustard

 

Venison steak

 

Advance preparation time: 20 minutes
Preparation time: 12 minutes
Serves 6

 

1 venison fillet, of about 1.5 kg

sea salt and freshly ground black pepper


Preparation in advance


Tomahawk steak 
 

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 130°C. Remove any skin from the tomahawk and scrape the ribs clean with a small knife, if necessary (or have the butcher do this).

 

Grilled rack of lamb 

 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 180°C.

Remove any skin from the racks of lamb and scrape the ribs clean with a small knife, if necessary (or have the butcher do this). Remove the needles from the rosemary and the leaves from the thyme and chop finely. Peel the garlic, finely chop the cloves and mix to taste with the sea salt and the herbs.

Coat the meat with a layer of mustard. Sprinkle the herb mixture on a cutting board and press the meat of the racks softly into the mixture, ensuring an even coating.

 

Venison steak 
 

Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 250°C. Cut the skin from the fillet, or have the butcher do this for you.

Cut the venison fillet into six equal slices.


Preparation


Tomahawk steak
 

Place the Ribs and Roasting Rack in the Drip Pan and then place the tomahawk on it. Place the Drip Pan on the grid and insert the Dual Probe Remote Thermometer pen into the core of the meat. Set the thermometer to 48°C. Close the lid of the EGG and leave the tomahawk to cook for approx. 4 hours until the set core temperature has been reached.

Remove the Drip Pan with the Rack and the meat from the EGG. Remove the grid and use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG. Heat the Big Green Egg to a temperature of 250°C. Cut between the ribs to divide the tomahawk into separate steaks.

Place the tomahawk steaks on the grid and close the lid of the EGG. Turn the meat a quarter turn after approximately 1 minute and close the lid again. Flip the meat after another minute, and repeat to create a lovely grill pattern on both sides.

Remove the tomahawk steaks from the EGG, and sprinkle with sea salt and freshly ground black pepper.

 

Grilled rack of lamb 

 

Place the racks of lamb on the grill, meat side down, close the lid of the EGG and grill for about 2 minutes. Turn the racks of lamb a quarter of a turn and continue to grill for another 2 minutes.

Now flip the racks of lamb and insert the probe of the core thermometer into the centre of the meat. Set the thermometer to 50°C for a medium-rare result. Leave the racks of lamb to cook for approximately 14 to 16 minutes until the set core temperature has been reached.

Remove the racks of lamb from the EGG. Cover loosely with aluminium foil and leave to rest for 5 minutes before cutting the meat.

Venison steak
 

Place the venison fillets on the grid and close the lid of the EGG. Turn the meat a quarter turn after approximately 2 minutes and close the lid again. Flip the meat after another 2 minutes, and repeat to create a lovely grill pattern on both sides.

Remove the venison fillets from the EGG and cover loosely with aluminium foil. Allow the meat to rest for approx. 4 minutes before cutting it.


Used
Accessoires


Rectangular Drip Pan (Dİkdörtgen Damla Toplayıcısı)

Rectangular Drip Pan (Dİkdörtgen Damla Toplayıcısı)

Dikdörtgen Damla Toplayıcısı (33x23 cm) hem damla toplamak için hem de kavurma saçı olarak (hafif suyla veya susuz) kullanılabilir.

Dual Probe Remote Thermometer (Çİft Uçlu Uzaktan Ölçer Termometre)

Dual Probe Remote Thermometer (Çİft Uçlu Uzaktan Ölçer Termometre)

Bu dijital ve kablosuz termometreyi kullanarak aynı anda hem yiyeceğinizin merkez ısısını hem de kubbe-nin içinde yiyeceğinizi çevreleyen ısıyı 1 derecelik hassasiyetle ölçebilirsiniz.
Cast Iron Grid Lifter (Dökme Demİr Izgara Tutacağı)

Cast Iron Grid Lifter (Dökme Demİr Izgara Tutacağı)

Tutacağı 90 derece çevirerek taktığınız Dökme Demir Izgara’yı, hızlı ve kolay bir şekilde Big Green Egg’e yerleştirip çıkarabilirsiniz.

Porcelain-Coated V-Rack (Porselen Kaplama V Raf)

Porcelain-Coated V-Rack (Porselen Kaplama V Raf)

Gerçek et severler V Raf’a çok güvenirler.
convEGGtor®

convEGGtor®

Seramik convEGGtor bir koruma kalkanı görevi görür ve yemeğin ısı kaynağıyla doğrudan temas etmesine engel olur.

Cast Iron Grid (Dökme Demİr ızgara)

Cast Iron Grid (Dökme Demİr ızgara)

Dökme Demir Izgara; pişirdiğiniz sebze, et veya tavuğa karakteristik bir ızgara lezzeti verirken üzerlerinde elmas şekilleri oluşturarak yemeğinizin göze de hitap etmesini sağlar.


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