Big Green Egg Barbecue secrets revealed at our June masterclass
Our latest Big Green Egg barbecue masterclass was delivered beautifully by Roam Catering’s Ross Anderson. Our expert guided participants through the ins and outs of this versatile cooking device.
A seasoned expert
Whether you’re a novice or a seasoned user, Ross’s comprehensive session covered everything from loading and lighting the Big Green Egg; to mastering its various cooking modes. Attendees had the opportunity to ask questions and gain invaluable tips and tricks to enhance their grilling skills.
The class featured a delectable menu showcasing the Big Green Egg’s capabilities.
Dishes included succulent chicken shashlik with flatbreads and green yoghurt sauce, Hasselback potatoes cooked using the Eggspander for indirect grilling, and a refreshing mackerel and fennel salad prepared on the cast iron planche. For a unique twist, participants enjoyed cold smoked beetroot and gin gravadlax, created with the Maze Smoker. The culinary journey concluded with a delightful apple tart tatin, paired with smoked brandy cream, baked on the Eggspander’s baking stone with a Dutch oven lid.
A must for Big Green Egg barbecue aficionados
This engaging garden kitchen event was not just about cooking. It was a community experience where food enthusiasts could share, learn, and enjoy great company. Ross’s expert insights ensured that everyone left with a deeper understanding of the Big Green Egg. Each eager to try new recipes and techniques.
Al fresco cooking masterclasses, don’t miss out:
We’ve scheduled our next two outdoor cooking masterclasses for Saturday 29th June, so to avoid FOMO, register your interest, or contact us directly to book your places.
