So the ribs are the same recipe as the Fred Flintstone ribs but this time using baby back ribs rather than prime rib. It was Chinese New Year so we got them from Hubers butcher rather than the wet market but I really love the quality of Hubers produce. Surf and turf In fact thats how we ended up with the scallops because we were browsing while buying the ribs and just fancied them as a side. The scallops recipe was the one in the Big Green Egg Cookbook unfortunately again bec

We’ve never really tried to cook any traditional Indian food before and well, now with one of the best Tandoori ovens available, we had no excuse but to try.  Our mission?   Tandoori Chicken with Garlic Naan bread.  The recipe we used was right out of the BGE cookbook (page 100 for the chicken and page 217 for the naan!) To quote the BGE cookbook, “A tandoor is the traditional oven used to cook this typical Indian dish. The tandoor can be charcoal burning or wood burning and

We had Salmon left over…. I know it’s amazing but we were one less than we expected for dinner last night so hence the extra piece of salmon. So after a root around in the fridge we toasted up some sesame bagels and poached a couple of eggs and then voila an absolutely delicious breakfast. I think we will be cooking an extra piece of salmon every time so we have some left over to do this again. Next time though I need to whip up some hollandaise sauce and then it will be perf

Heather loves salmon, I mean really loves salmon. So we were excited to try one of the fish recipes and particularly now that Roman had tracked down a local supplier in Singapore for cedar planks. Staying true to Roman’s Canadian roots we started with Maple Glazed Salmon. Salmon prepped and on the plank Now this recipe is based on a recipe on epicurious but we didn’t use scallions/spring onions and we set the egg to 400F and cooked the Salmon on the cedar plank for 15mins. He

So Roman has been tinkering around with this recipe for a while. Different rubs, different sauces, different cooking methods and just lots of practice. We had 11 people coming over for dinner and he was determined to get it right so warm up for this night included a practice session on the Tuesday night which meant we were starving waiting for the ribs to be finished which was 9.00pm. It was worth it because by Jove I think he’s got it. Here are the step by step photos Rubbin

Okay so maybe we were a bit naive how robust our pizza stone would be. We thought the “only use in temperatures of 180c and lower” was merely guidance not a hard and fast rule. Unfortunately the temperatures of 600F were just a little too much and by the second pizza we had two pizza stones rather than one. When we moved the stone out it completely disintegrated so other eggheads beware if it says maximum temperatures of 180C don’t ignore the warning. CRACK!!!! The pizzas wer

#Sausages #RomanMatla #grilling #BigGreenEgg #Singapore

Roman torching the egg After weeks of waiting patiently with the egg wrapped up on the balcony of our old apartment it was time to unwrap and what better recipe to start with than the grilling classic steak. The first challenge was learning how to light it…. Now it is no exaggeration that this became a dangerous spectator sport when Roman dropped the propane torch and almost set fire to his leg and then Brett. He eventually managed it but has now adapted his lighting techniqu

Fred Flintstone Ribs December 2010 a new home and a new addition to the family, actually make that two new additions to the family. Purchased on Craigslist from someone leaving the country it would be fair to say I have become addicted to my Big Green Egg and I foresee many happy years grilling. #RomanMatla #BBQ #grilling #BigGreenEgg #Singapore