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!!
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.
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.
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
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….
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? 😮
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!
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.
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 🔥🍆🧄🌶️😍
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
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.
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.
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.
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
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.
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.
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.
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.
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
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.
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. 👍
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!
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.
@@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.
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.
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.
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 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.
![Quando Rondo - Grow Up [Official Music Video]](http://i.ytimg.com/vi/8zFnCg3BO4Q/mqdefault.jpg)
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!
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
Auntie Liz so fancy!!! FUIYOH!!!!
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
Good morning Auntie Liz!!! Lots of love from Australia!!!
Good morning!
Great video, leaves my mouth watering !!!
1:05 Auntie Liz have new toy, FUIYOOOO!
Oh to be Liz's neighbor. I would wash dishes! Prep the cookers! Anything!
She is married, bro
I am so damn hungry now. lol
Thanks for the video
You're welcome
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.
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*
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!
Those Torres crisps are legit my fav!
So good
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!
Maybe the best crust on a bbq I’ve seen so far
Would love to see some chicken bbq recipes. And fish too. I really don't do enough fish 😁
Noted!
I’ve had egg for about 6 years, my favourite is tomahawk at 1kg, reverse sear method. Love your tutorials Lizzie ❤️👍
Oh wow!
Chef / Auntie Liz really masters the BBQ steak technics.🎉
Wow, thank you
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
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? 😮
Chef Liz and Lucas Sin. Engaging and informative.
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.
Learned something new that Auntie Liz enjoys to que! Well done Chef!
Induction what? Today we're cooking with fire.
Fuiyoh
I oil before salt - also my taste is to use less salt. Great video 👍
Those Ribeye's are Choice at best.
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 👋🏻
Great video, any idea where your cast iron pan is form? Thanks
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
More steak, pork ribs , lamb chop recipes.. normally I will use the rested jus on the plate to make a simple glaze
Sounds good!
Guga will be proud
Hopefully
Grillin' and chillin'. Those steaks look almost dry aged. Auntie Liz (I prefer Chef Liz) is sure gonna make this a hot summer 🔥🔥🔥🔥
My favourite steak from my favourite Chef. One of these outdoor ovens is now on my get list.
Hope you enjoy
How about some porchetta or lechon belly on either the Big Green Egg or Gozney Dome?
Lovely idea
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
Looks so yummy 😋 I would add a few anchovies filets to add some more umami
Great idea!!
I've never opened my chips like that, I need to get out more. steaks look so good.
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.
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!!
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
How about can you cook a trout in a barbecue oven and what kind of salad you would serve it with?
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
Salad looks good.
Thanks for sharing Chef !!
My pleasure
Loved this, Miss Elizabeth
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.
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.
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
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
Awesome video. Thank you!
Glad you liked it!
Nice taste for summer 😊
Auntie liz is so cute and gorgeous ❤
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!
Looks amazing ❤
It was!
@@AuntieLiz saving this video so I can make it soon. Hope you hand heals quickly from the burn. 🔥🙏🏽
Auntie Liz or Aussie Liz? Nice bbq, but not sure if I can ever afford it XD
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!!
waitt wutt.. Auntie Liz looks so gorgeous with black hairr.. fuiyohh~
The og
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.
Intrigued why you bought the dome. Cool vid.
Pizzaaa
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
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
Well done Auntie Liz.
Thank you!
OMG auntie Liz I love ribeye yum 🤤👍👍
That beehive hairdo! Who knew?!
❤ so good
"Always oil your meat." Words to live by.
I would 100% grab the pan handle with my bare hand.
Thats the problem. Always use mitts
The gorgeous chef
Oh shucks
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
Get the mantle for the Dome, it's much easier
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
I'm thinking the winner would be pan seared in the egg.
Luaran biiasa cara masak ny,a
I don't find the link to either the gloves or the thermo-pen. Just the two grills/ovens you used.
Amending now!
What cast iron pan is that? Looks better than my lodge lol
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.
Waiting all summer to start bbq? It just started on June 20 :D
Literally
@@AuntieLiz Good video, thanks :)
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
Mind me asking what is the table with the stainless steel top is ?
Cozze kitchen modular units
I saw the pic of the raw steak and had to click lol
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….
So do you cook on green egg with lid open whole time?
For this fast cooking yes because il keep it moving
Sun comes out in the UK? doubtful 😂
Auntie Liz, is that actually your brand new toy?
It is, i cant stop playing with it
Suns out buns out.
Love 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.
Great video... Going shopping now... Very hot! BTW loved the flashbacks...Brunette suits you more! :)
i wish i still had my komodo........................................................ with extra dots............
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?
The best autie ever.
Thanks
No, do only this. 😝
I would have to get a second job to even afford them steaks 😮
They werent that expensive actually. I love supporting my local butchers.
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.
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
@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 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