EdH

Husband, Dad, Grandad, Big Green Egg-er, Saab driver and Glad All Over

[EdH @EdHenriet]

@devonwoodsmoke Marcus - is everything ok? 😁

[EdH @EdHenriet]

First Sir Alex now Erik, footballing decision or cost cutting? @KieranMaguire @POF_POD @kevinhunterday https://t.co/g6jSexCQvD

[EdH @EdHenriet]

@HoggysG @USABeers Still using those funny colour @BigGreenEggUK bbq’s?

[EdH @EdHenriet]

@MeatMattersltd have you got a date for the next beef drop?

[EdH @EdHenriet]

@cooksdigest @SherwoodFoods1 @SousVideSupreme @waitrose @BigGreenEggUK Pulled the meat at 55 internal. Went direct to dome temp of 250. Closed the vents and put it back on. Couple of minutes each side and skin, over the coals.

[EdH @EdHenriet]

@cooksdigest @SherwoodFoods1 @SousVideSupreme @waitrose @BigGreenEggUK Followed your double pork chop again today. Much better crackling this time👍

[Adam @cooksdigest]

A tasty 32oz T-bone steak from @SherwoodFoods1 cooked in the @SousVideSupreme and seared in #themightyminimax served with sweetcorn mushrooms and amazing chips made from @waitrose wonky potatoes @BigGreenEggUK @EdHenriet #bge #biggreenegg

[EdH @EdHenriet]

Seconded. And your recommend burger recipe too, thanks.

[Tim Groves 4⃣6⃣ @chunksolbrother]

@devonwoodsmoke What’s your recipe for the chimichurri crisp

[EdH @EdHenriet]

Pork. Big pork. Credit to @cooksdigest https://t.co/l4qClvsLZr @MEATERmade @BigGreenEggUK @UKBBQweek @devonwoodsmoke @HoggysG @davidflatman @Tommo33s @love2bbquk @ILOVEBBQ1 @DissIronworks @smokeymaysbbq @Socalbbqshop

[EdH @EdHenriet]

@ILOVEBBQ1 Use a @BigGreenEggUK and top up as required. Occasionally clear out the ash. Sorted.

[EdH @EdHenriet]

8oz ribeye on the plancha, 16oz rump direct @LidlGB take a bow. @BigGreenEggUK @devonwoodsmoke @ILOVEBBQ1 @smokeymaysbbq @UkbbqSchool @cooksdigest @HoggysG @love2bbquk @BBQMagazine @davidflatman @Tommo33s

[EdH @EdHenriet]

@cooksdigest @BigGreenEggUK @devonwoodsmoke @thebbqmag @HoggysG @love2bbquk @LeCreusetUK Cold skillet direct over the lump.

[EdH @EdHenriet]

Just duck legs. Coarse salt across the skin, then skin side down on cold skillet. 30 mins on the @BigGreenEggUK around 170C. @cooksdigest @devonwoodsmoke @thebbqmag @HoggysG @love2bbquk @LeCreusetUK

[EdH @EdHenriet]

@UKBBQweek Don't overlook the joy of cast iron skillet cooks. Pork belly cubes, soy, chilli and honey. Flexible steel skewers are a revelation. @cooksdigest @Hoggy602 @davidflatman @devonwoodsmoke @BigGreenEggUK @thebbqmag

[EdH @EdHenriet]

@kevinhunterday @POF_POD @KieranMaguire Professional comedian at the top of his game. A joy to watch. The Glasner Effect extends beyond JP Mateta.

[EdH @EdHenriet]

@devonwoodsmoke @MeatMattersltd @MEATERmade @BigGreenEggUK @Tommo33s @davidflatman @Hoggy602 @cooksdigest @thebbqmag @love2bbquk Astonishing. Used equal parts Dirty Cow, SPG and just a bit of my mate’s fiery chilli dust. 9 hours on the Egg around 100 C then pulled at 90 internal temp. I hope I did @MeatMattersltd proud. Fourth sensational piece of beef from those lovely people. First time using MEATER

[EdH @EdHenriet]

Just leaving this here. Thank you @MeatMattersltd @MEATERmade @BigGreenEggUK @Tommo33s @davidflatman @Hoggy602 @cooksdigest @devonwoodsmoke @thebbqmag @love2bbquk

[EdH @EdHenriet]

@BakersTweet Don’t got to the Trattoria to celebrate! You’ll regret it tomorrow.