Saturday in Kathy's Kitchen

Several years ago some competition began to happen in my kitchen.

We were in need of a new BBQ and after some research we decided to purchase a Big Green Egg, which is a ceramic kamado style cooker. Shortly after purchasing one we decided to purchase a small Big Green Egg that we could use at home and take camping and on day trips.
The Big Green Egg has amazing heat retention. Temperature control is easy to regulate and we have found that food is moister and more flavourful when cooked on the egg. It uses lump charcoal fuel which burns clean and adds a delicate wood flavour to food.

While I continued to cook and bake in the kitchen I realized that my husband was beginning to show interest in cooking on the Egg, and soon there I found that I was not the only one looking up recipes and creating recipes of my own. Let's just say the 'competition' has been very impressive and enjoyed.

Our grand kids have always enjoyed pulling up the kitchen stool to help me, but with grandpa's new cooker, rain or shine they are quite happy to help him cook too.

Even in the winter our small Green Egg comes along with us. After a long hike or  morning of snow shoeing he fires it up and we make anything from a hot sandwich, hot dogs and burgers. I love that he is always a good sport and we enjoy these adventures together.

The small Egg also comes along when we go RV'ing. I stir up the dough, he heats the pot and gets the Egg up to temperature. In goes the dough and out comes fresh bread. This was no knead multi grain. We also bake cinnamon buns. We enjoy when ther campers stop by our site to see what's cooking and we are able to invite them for a slice of fresh bread and home made jam.

I'd never made lobster in the kitchen, but we had often BBQ'd steaks on our old BBQ. We've treated ourselves to steak and lobster done on the Egg....fantastic! He even made twice baked potatoes.  I'd say I'm a tad spoiled.

Then he pulls out the stops and makes appetizers. Bacon wrapped jalapenos stuffed with chorizo and cream cheese. Teryaki chicken and water chestnut skewers. For my addition to this meal I needed some freshly roasted garlic, so I put a whole clove of garlic with olive oil and fresh rosemary in my ceramic garlic roaster and placed it on the grill. Why heat up the inside oven.

Spicy shrimp cooked on a cedar plank and cherry tomatoes filled with feta and fresh basil.

When the family comes over there's nothing like a feast of hot wings. ....

....or racks of ribs that he allows to cook for hours. They literally fall off the bone.

I'm glad that the kids still like to peak into my inside oven to see what I'm cooking for them.

And then one day I came home and looked out my kitchen window. Now what?
The answer...."I'm cold smoking bacon". In our second fridge I had noticed about a week early several large pieces of meat. When I asked about it he just smiled and said, "you'll see".

These pork belly's from the butcher had been curing in the fridge, were then cold smoked, thinly sliced and vacuumed sealed. It's fantastic!

And to serve a crowd he's seasoned a pork butt with his special recipe rub and it cooks for up to 16 hours. The aroma gets better and better. Internal temperature is key when cooking on the Egg. Pulled pork, tender and juicy.

I love kitchen gadgets and I have found that he's acquired quite a selection of gadgets for cooking on the Egg.
You've never tasted such juicy drumsticks!



I welcome the competition in my kitchen....wouldn't you!

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