🔥 Ultimate BBQ Showdown: Big Green Egg vs. Gozney Dome | Cooking the Perfect Steak 🔥
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- Опубликовано: 29 сен 2024
- Welcome to our BBQ series! In this episode, we’re putting two legendary outdoor cookers to the test: the Big Green Egg and the Gozney Dome. We’ll be cooking mouth-watering steaks on both to see which one reigns supreme in the battle of the backyard grills.
In this video, you’ll discover:
🍖 The unique features of the Big Green Egg and the Gozney Dome
🍖 Step-by-step guide on preparing and cooking the perfect steak
🍖 Expert tips on achieving the ideal sear and juicy, tender meat
🍖 A side-by-side comparison of the grilling experience and results
🍖 Our final verdict on which cooker delivers the best steak
Whether you’re a seasoned BBQ enthusiast or just starting your grilling journey, this video will provide valuable insights and delicious inspiration. Don’t forget to like, comment, and subscribe for more BBQ tips, recipes, and showdown episodes!
🔥 Let’s Get Grilling! 🔥
Fancy buying me a coffee? : ko-fi.com/aunt...
Instagram: @ the_modernchef / @ auntielizcooks
TikTok: @the_modernchef / @ auntielizcooks
Facebook: bit.ly/3Vz2jgu
Website: www.auntielizcooks.com / www.meimei.uk
Ingredient List for the salad:
Serves 4
2 x Ribeye - 400-500g each
Rocket
Borlotti beans - works well with butter beans or black beans
Datterini tomatoes
For the Gremolata:
Parsley
Basil
Oregano
Olive oil
1 x garlic clove
Lemon juice + zest
Chilli (optional)
The links below are affiliate links. They don't add any cost to your order and a great way to help/support our channel!! 🔥
Link to products I used:
Gozney Dome - tidd.ly/3VUD9cc
Big Green Egg - www.biggreeneg...
BBQ Gloves by Rosle - amzn.to/4clVCo4 (UK) / amzn.to/3RSEmhV (USA)
Thermometer - amzn.to/3W1q0OS (UK)
Charcoal +Kindling from Hillside Woodfuels - collabs.shop/a... (UK) - Get 10% off with this link or use code at checkout "AUNTIELIZ"
Love the apron? Grab one here using my link to receive a huge 15% discount - The perfect gift!!
Auntie Liz's favourite Apron (USA): bit.ly/44fm9OR
Auntie Liz's favourite Apron (UK): bit.ly/45ABMSf
Visit Auntie Liz's restaurant:
MEI MEI - Unit 52, Rochester Walk, Borough Market, SE1 9AF
Open Tuesday-Sunday from 10am (9am on Saturdays)
www.meimei.uk
#LetsMakeIt #auntieliz #auntielizcooks #mealplanning #bbqseries #barbecuenation #barbecuechef #steakdinner #steak #biggreenegg #gozneydome #gozney #BBQShowdown #BigGreenEgg #GozneyDome #SteakCooking #GrillingTips
I have a suggestion/request. Gordon Ramsay has epically failed at grilled cheese on multiple occasions. You should make one and those cookers look perfect for it!!
Great suggestion!
My fav so far is Kappacasein Dairy Grilled cheese at Borough Market… I think it’s cause they add mixture of raw onions to help cut the fatty cheese
waitt wutt.. Auntie Liz looks so gorgeous with black hairr.. fuiyohh~
The og
Auntie Liz so fancy!!! FUIYOH!!!!
I am a simple man. I see Auntie Liz video, I press Like! Have a good day Antie Liz! ♥
You're the best!
I've always wanted a green egg. Would love to see you make pizza in the Gozney and compare with the big green egg!
Guga will be proud
Hopefully
Good morning Auntie Liz!!! Lots of love from Australia!!!
Good morning!
Loved this. Those steaks looked epic. Big fan of a ribeye 😍😋
Thank you 😋
The best steak I've ever made I did Sous-vide and finished in my pizza oven, as hot as it'll go. So incredible for searing, and I got a special searing plate with mine.
The is the exact way I cook all my steaks, try it with a prime rib, come back and say thank you 🙂
I’d love a guga auntie Liz collab.
Me too
Induction what? Today we're cooking with fire.
Fuiyoh
1:05 Auntie Liz have new toy, FUIYOOOO!
Quick correction... we just turn into summer on the 21st June... in the UK we've been waiting for good weather all spring with no joy and finally we have the break everyone was anxiously wanted with sunny spells and high temperatures... how long is going to last is another matter, but we'll make the most of it with bbqs, no doubt!
My smokers on all year round.
Why wait till summer.
Would love to see some chicken bbq recipes. And fish too. I really don't do enough fish 😁
Noted!
I donated my Kamado (big green egg style) when I moved house and it was too much effort to move it...Although I do miss it at times, for now just using wood fire on an open wood fire pit, but the temp is much harder to control
Great video... Going shopping now... Very hot! BTW loved the flashbacks...Brunette suits you more! :)
Auntie Liz or Aussie Liz? Nice bbq, but not sure if I can ever afford it XD
I am so damn hungry now. lol
Thanks for the video
You're welcome
I love my dome, I got lucky and found one for half price on FB marketplace from a guy who bought one and got sent another one free because they messed up the color.
Love the video! Been doing all things on a BGE for 20 years and have been saving for the Gozney this year! Perfect information for my reference.
Rusty grate on the BGE? 😮
Why the shift in so many chefs not liking grill marks? Is this a Guga thing?
The steak in the cast iron pan is amazing looking but there's nothing wrong with a steak with grill marks.
Oh to be Liz's neighbor. I would wash dishes! Prep the cookers! Anything!
She is married, bro
Those Torres crisps are legit my fav!
So good
Love how language shifts. I just googled Rockets and found like four different names, and from the Italian rucola or ruchetta, we see how Americans came to call it arugula and Brits called it Rockets. But how about watercress in the salad, which by the way looked AMAZING. Next time I buy steaks I'll definitely make this salad. I'll probably use cannellini or black beans though, as cranberry beans pre cooked are sometimes tough to find.
Hi Paul 👋🏻
Grilling is not BBQ'ing. BBQ'ing is a low and slow process, in which the Green Egg excels by holding in lower temperatures for a long period of time. Grilling is over hot, direct, or nearly direct heat for a much shorter period of time.
You're obviously from America. The term BBQ has different meanings all over the world.. America doesn't own the word. For example:
USA: Involves slow-cooking meat at low temperatures over indirect heat, usually with wood or charcoal to impart a smoky flavor.
Aus/UK: Generally involves grilling meat quickly over direct heat, often on a gas or charcoal grill.
Argentina: Involves cooking meat over a wood fire or charcoal (referred to as "parrilla"). The meat is often cooked slowly and carefully to achieve a tender and flavorful result.
But as an American, you probably don't realise that there are other cultures.
This^^ as I grew up in UK/Singapore and married an Aussie, we often call “Grilling” BBQ, or having a bbq. I understand the differences as i have done a lot of pitmaster work, but i just naturally refer it as bbq when im at home.
Chef Liz and Lucas Sin. Engaging and informative.
Hi all the way from South Africa (Braai (Barbeque) Country)
Totally agree with you concerning the uneven crust. Some restaurants go for the char marks and don't have a proper crust. Amazing.
Burnt lines arent flavour!!
How about can you cook a trout in a barbecue oven and what kind of salad you would serve it with?
the taste comes from the fat and juices of the steak vaporizing on the coals, not the coals themselves. that's why the gozney doesn't taste like real bbq... vaporization doesn't happen in a pan. Same reason wok food from the restaurant tastes different than wok food at home.
As an avid griller, I recently switched from Qstoves to Asmoke, and what a difference it has made! The precise temperature control of the Asmoke is a game-changer. No more guessing, and the result is perfectly cooked food every time. Plus, the wood pellets add a smoky flavor that takes the food to a whole new level. It's portable, making it great for outings and the battery lasts up to 10 hours, which is just fantastic. The best part? It's environmentally friendly! Using recycled wood pellets as a fuel source is a great way to reduce waste. The Asmoke has truly transformed the way I grill. If you're considering a switch, I can't recommend Asmoke enough. #Asmoke
*googles*
Learned something new that Auntie Liz enjoys to que! Well done Chef!
Just found your channel.. Real and down to earth! Love your style and turning that steak into a salad… epic idea.
Its the little details like salt on tomatoes and explaining it so well. More please….
Welcome aboard!
Maybe the best crust on a bbq I’ve seen so far
How about some porchetta or lechon belly on either the Big Green Egg or Gozney Dome?
Lovely idea
Nice to not have all the innuendos...
If you are doing pizza, be sure to make sure to learn how to make dough from Vito Iacopelli of Soft&Crunchy fame!
Researches….
More steak, pork ribs , lamb chop recipes.. normally I will use the rested jus on the plate to make a simple glaze
Sounds good!
That's a pretty amazing setup you've got for grilling. The Gozney Dome looks like it would be pretty great for making pizza or a whole roast bird.
Thank you! Yes i cant wait
is that olive oil?
Olive oil has a very low smoking point.
Isn't that a problem when cooking with such high heat?
usually i know cooking in this high heat you use grapeseed oil or avocado oil.
Rapeseed oil
i love your black hair why dont you keep it
Thank you for taking the time to make such a lovely video on how you like to cook, and the ribeye from both methods looked perfect, even when one was bordering on medium it was worthy of a Kings meal. I have subscribed I would like to see more of you cooking talents.
I BBQ in all seasons, even our Christmas day turkey is cooked over hot charcoal and we'll never go back to oven cooking again as the results are far superior with a perfectly cooked and moist turkey every time.
For a steak that thick I would do a reverse sear, cook it low to start with until the internal temperature is 3c or 5c below what you want, then put it over very hot charcoal for a couple of minutes to get that perfect crust. Leave to rest for 10 minutes till it's relaxed and the juices have been pulled back in.
Or, if you are very daring, when ready put the steak directly on the hot charcoal, has to be the best quality big bits of charcoal though and the ash blown off beforehand, then you'll experience a totally different steak, primeval steak.
Sorry for such a long comment but you have reminded me how much I enjoy cooking over charcoal, and gas as well, I just wanted to share a couple of my methods. Oh and my favourite cut of meat, is rump, if cooked right it can be a formidable adversary to any other cut, and half the price, so really good to practise with.
Thanks for sharing Chef !!
My pleasure
Hehe, thats your job, well done, 🤔
auntie liz has really become a common nickname! your videos are perfect for winding down and chill. keep up the passion!
Thank you! Will do!
No, do only this. 😝
Why would u oil after salting wouldn't that just remove all the salt?
Not much.
Why cook outside when you use a pan. Doesn’t this limit the lump wood flavour. The egg bbq will get smoky flavours into the meat better?
InviteUNVLE ROGER 😂😂😂 to ruined your show sorry children just joking UNCLE ROGER 😂😂😂😂 i love you both...
Looks like a good way to cook meat for Thai beef salad (Yum Neua), and pair it with sticky rice, then eat with your fingers without apologizing!!
I have a Gozney Dome and also 2 weber kettle grills. I do think steak is better on charcoal even though the Dome can cook it faster. However pizza is amazing in the Dome as well as doing other foods such as duck and chicken.
I would have to get a second job to even afford them steaks 😮
They werent that expensive actually. I love supporting my local butchers.
Luaran biiasa cara masak ny,a
My suggestion would be pork belly and/or spare rib. Just hearing your background, I'm sure you do a mean pork belly and spare rib which I'm looking forward to the accompaniments that you use for both. I was surprised with the steak accompaniments especially the beans but it looks great regardless.
Mind me asking what is the table with the stainless steel top is ?
Cozze kitchen modular units
Grillin' and chillin'. Those steaks look almost dry aged. Auntie Liz (I prefer Chef Liz) is sure gonna make this a hot summer 🔥🔥🔥🔥
Salad looks good.
I have not used ny egg for a few years, off set smoker, pellet grill and a weber kettle. Pan fry or charcoal seems to get the best flavor smoking the ribeye seems to make it more tender
omg that looks delicious
the steak looks good too
Crikey the blokes Aussie almost thought it was Bernard Foley, what a champ hes snogging auntie Liz
i wish i still had my komodo........................................................ with extra dots............
Where’s the link for the gloves 😢 I’m burning my fingers here!
You look like Florence Pugh
I hear this alot
❤ so good
I've never opened my chips like that, I need to get out more. steaks look so good.
Great video, leaves my mouth watering !!!
What cast iron pan is that? Looks better than my lodge lol
I oil before salt - also my taste is to use less salt. Great video 👍
Nice! Maybe a future collaboration with @GugaFoods?
Heres hoping!
I get liking the taste of the charcoal, but you're using a truly gigantic ceramic cooker that takes hours to temp when all you need is a hibachi. Please don't recommend the big green egg for a quick sear steak, it's the improper tool and a gigantic waste of energy.
Got a video coming up on those next
I'm thinking the winner would be pan seared in the egg.
Love the old pics of the young Auntie Liz (Niece Liz?) Can you get mesquite wood in the UK to use for your Gozney Dome? They use that for Tex-Mex and Texas style grilling here in the US and gives a smoky flavor to food. 👍
Will google now
OMG auntie Liz I love ribeye yum 🤤👍👍
Great video, if you had the egg did you not consider saving a few £’s and getting the ARC XL? Especially when Egg can do all but match on pizza?
Yes totally considered this option and it’s the option I’m recommending to my extended family who want one. For my circumstance the wood fire just had big appeal and wanted to have that option available to me even if we don’t use it every time like when I’m in a rush or not doing a video for yt. These are all tools at the end of the day so get what will work best for you.
We did a video on the Roccbox a few years back an that was simply great for a while too but dang I’m loving my dome and the stand phwoarr
"Always oil your meat." Words to live by.
Get the mantle for the Dome, it's much easier
I saw the pic of the raw steak and had to click lol
You also get the smoke from the drippings making contact with the char and flaring up. Something you can't ever get in a pan, or it's a lot harder to. Very good video, would like to see more of you.
Great point! Thanks for sharing and hope you keep watching
I’ve been using the BGE for almost 8 years, never use oil on meat it just drips and burns and if the lump is as hot as it should you don’t need to worry about sticking. But it’s nice to see you can get good beef in the uk.
Agree, but I used a very small amount then allowed fat + heat do its thing. I kept a close eye on it
Sun comes out in the UK? doubtful 😂
Loving the outdoor cooking, keep it coming…..Where’s the chopping board from? Also the discount link to the apron doesn’t work.
Will check thank you. Board is boos block - il add that in
That beehive hairdo! Who knew?!
Would love to see you cook some veggies as well! Steak is great but is often all you see on a grill besides sausages so would be great with some alternatives 🔥🍆🧄🌶️😍
Noted! On the list
I’ve had egg for about 6 years, my favourite is tomahawk at 1kg, reverse sear method. Love your tutorials Lizzie ❤️👍
Oh wow!
The Gozney Dome seems to produce an intense heat. How about a crazy idea of cooking fried rice with it? LOL
Ssshhh maybe a certain uncle might hear
The best thing about Ribeye is that if you overcook it even a little, it's still tender/juicy because of all that fat.
Such a good cut
First time I heard the gozney dome called a bbq. Would love to see you use the gozney on some sort of sunday roast take
Noted!
@Auntieliz where can I get the coal/wood that you use... I'm in UK.
Hello!! Theres many places i recommend - usually local garden centres will have lumpwood or charcoal. I recommend oxford charcoal co (nationwide delivery) or house of charcoal have a good range of brands
I don't find the link to either the gloves or the thermo-pen. Just the two grills/ovens you used.
Amending now!
My favourite steak from my favourite Chef. One of these outdoor ovens is now on my get list.
Hope you enjoy
Chef / Auntie Liz really masters the BBQ steak technics.🎉
Wow, thank you
The best autie ever.
Thanks
🤤
Looks so yummy 😋 I would add a few anchovies filets to add some more umami
Great idea!!
I would 100% grab the pan handle with my bare hand.
Thats the problem. Always use mitts
Auntie Liz, is that actually your brand new toy?
It is, i cant stop playing with it
What's your opinion about salt contamination? I always forget to have a separate container for when I'm salting raw foods and I'm way too lazy to be washing my hands over and over.
It was a prop container. I have different salt for finishing because im a little extra with salt
@@AuntieLiz Ah, of course you do and that makes sense. Would be interesting to watch a video on things/habits you do in professional kitchens that you don't in your home. Like salt contamination, not using a tasting spoon/tasting with your fingers and all that. I've seen/heard different things from different chefs. Curious to know what really matters and why.
Chef, no towel or protection of any kind on that pan handle??
Those gloves are mint
Intrigued why you bought the dome. Cool vid.
Pizzaaa
Chef are there any El cheapo alternatives for the aspiring mad kitchen scientist?
Alternative for?
@@AuntieLiz
The Big Green Egg and The Gozney, been wanting to pick up a cheap alternative however the quality of these two justifies the price I'm sure.
Can't have the boss asking "How did you afford this gift?!" (I can't).
Nice taste for summer 😊
So do you cook on green egg with lid open whole time?
For this fast cooking yes because il keep it moving
Suns out buns out.