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This community is run by Greenfield Services, we are the Big Green Egg dealer for Sussex.

As a company we regularly update this page with recipes, ideas and tricks & tips for existing customers and the public who love their eggs just as much as we do!

As this is a community please publish any recipes, tips and tricks you may have and want to share!

Follow to get regular updates and inspiration for good food!

What is the Big Green Egg?
This incredibly versatile outdoor oven can be used to cook, bake, sear, roast, smoke and barbecue in your garden at any time of the year, even when it’s snowing! Unlike traditional barbecues the Big Green Egg is ready to use within 10 minutes and can be used to cook anything from a pulled pork joint at 110°c for 7-12 hours to pizzas at 400°c within 8 minutes! It is very economical on charcoal, once you have finished cooking you simply shut the air vents completely, the charcoal will stop burning and when you are ready to cook again top up with charcoal and light. The Big Green Egg also requires very little cleaning, the ceramic inside the oven works in the same way as a self-cleaning oven.

#biggreenegg #bge #sussex #Worthing #food #recipies

We keep a wide range of Eggcessories, charcoal and chips in stock and pride ourselves in our knowledge of the product.
When buying your Big Green Egg from us here at Greenfield Services we offer a 10% discount on all stocked accessories! (including charcoal).

If you would like to see the Egg in action or want any information please give us a call on 01903 250400 and we can arrange a demo. Also take a look at our website:

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From Big Green Egg adapted by Emily at Greenfield Services.

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• 200g unsalted butter
• 200g best dark chocolate
• 60g plain flour
• 80g cocoa powder
• 1tsp baking powder
• 50g white chocolate
• 50g milk chocolate
• 4 large egg
• 300g golden caster sugar
• 2 tsp vanilla extract
• 20cm square tin, cut out a square of non-stick baking parchment to line the base.

• Plate Setter
• Stainless Steel Grid
• Apple or Cherry wood chips

1. Set the EGG for indirect cooking with the plate setter feet up with the stainless steel grid resting on the feet, Sprinkle a very small handful of pre-soaked apple chips on top of the charcoal. Set at 320°F/160°C.

2. Start the brownie mixture by cutting up the unsalted butter into cubes and breaking up the dark chocolate into small pieces and combining in a medium bowl. Fill a small saucepan roughly a quarter full with hot water and place the medium bowl on top, ensuring that the bottom of the bowl does not touch the water. The temperature should be at a low heat, enough to melt the chocolate and butter- stir occasionally to mix.

3. Once melted, remove the bowl from the pan and leave the melted mixture to cool to room temperature. Another method of melting is to cover the chocolate and butter loosely with cling film and put in the microwave for 2 minutes, stirring in-between.

4. Meanwhile, break the eggs into a large bowl and add the caster sugar, with an electric mixer on maximum speed, whisk the eggs and sugar together until they look thick and creamy, like a milkshake. This can take between 3-8 minutes. Add the vanilla extract.

5. Pour the cooled chocolate mixture over the eggy mousse, and then GENTLY fold together with a rubber spatula, by folding the mixture you are combining the two without knocking out the air so be as gentle and slow as you like, eventually achieving a mottled dark brown mixture.

6. Sieve plain flour, cocoa powder & baking powder into a medium bowl to get rid of any lumps and re-sieve into the brownie mixture, gently fold in this powder using the figure of eight action, at first it will look dusty and dry but with patience the mixture will end up looks fudgy and moist.

7. With a sharp knife, chop the white and milk chocolate into chunks and combine into your brownie mixture until they are dotted throughout.
8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula, ensuring the brownie is evenly levelled in the tin.

9. Place the brownie mixture into the egg and cook for 30-45 minutes, or until a toothpick inserted into the centre comes out almost clean.

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Pork Joint with Crackling

From Emily at Greenfield Services on the MiniMax

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• Pork Joint with Crackling
• Salt & Pepper

• Plate Setter


1. Bring the pork rib to room temperature
2. Score the skin into a criss-cross pattern, making sure you only score the fat and not deep enough to cut into the meat.

Scoring the pork exposes more fat to the heat, therefore resulting in more fat being rendered during cooking!

3. Light the EGG ready for indirect cooking with the plate setter feet up and stainless steel grid resting on the legs. Heat to 250 C.
4. Once the EGG has reached desired temperature, place the drip pan on the stainless-steel grid with the V-rack on top.
5. Place the Rack of pork in the V-rack, ensuring that the Drip pan is underneath to catch juices. Or alternatively, place the pork joint in the drip pan.
6. Cook the pork at 250 C for approximately 30 minutes or until desired crackling is achieved
7. Drop the temperature to 130 C and cook for roughly 1-1.5 hours, until the pork cooked throughout, the internal temperature should be at 65 C or until the juice runs clear when pierced in the thickest part of the joint.

Serve with roasted potatoes and veggies for the perfect Sunday dinner!

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100% Natural Barley Grass Powder and Wheat Grass Powder
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100% Natural Barley Grass Powder and Wheat Grass Powder
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Chilli Con Carne

Recipe by Nic Williams
A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!


1kg minced beef
2 chopped onions
2 diced red peppers
3 chopped garlic cloves
2 cans plum tomatoes
2 cans kidney beans (undrained - the liquid has lots of flavour)
2tbsp olive oil
100ml Worcestershire sauce
30ml Capsicana Hot Chipotle Sauce (add more if you like it really spicy!)
2tbsp tomato puree
2 tsp coarse ground pepper
2 tsp Maldon sea salt

• Plate Setter
• Cast Iron Dutch Oven
• 3-5 Hickory Smoking Chunks
• Stainless Steel Grid

1. Set up your EGG for direct cooking with the Dutch Oven on the Stainless Steel Grid directly over the coals. Get the temperature up to around 200C
2. Heat up the olive oil in the Dutch Oven and add the chopped onion, garlic and peppers and sweat down - you will need to open the EGG every couple of minutes to stir
3. Once softened, add the minced beef and continue to stir every couple of minutes until browned
4. Take out the Dutch Oven and remove the Stainless Steel Grid and add your pre-soaked Hickory chunks to the charcoal, add the Plate Setter (feet up) and Stainless Steel Grid ready for an indirect cook
5. Set your Egg to 180C
6. Add all the other ingredients and place back on the Egg, you do not need the lid for the Dutch Oven but do cook with the EGG lid down
7. Stir every 10 minutes and once the Chilli is simmering cook for a further hour to allow the flavours to develop - you will see quite a lot of hickory smoke!

Tip: Serve on baked potatoes with a dollop of sour cream. Bake alongside with chili, and in the last 30 minutes drizzle with olive oil and sprinkle with sea salt to crisp up the skins. You’ll never bake a potato another way!

If you want you can add a couple of extra chunks of hickory onto the stainless grid. These will just smoulder away throughout the cook giving it an even deeper smoky flavour.

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Check out this tasty Tandoori chicken!
Tandoori Chicken

From Greenfield Services!

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• 1 Kg Chicken thighs
• 200g natural yogurt
• 2 tablespoons milk
• 2 tablespoons freshly squeezed lemon juice
• 1 ½ tablespoons garam masala
• Large piece ginger, grated
• 3 Garlic cloves, crushed
• 1 Tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• Bunch of freshly chopped cilantro

• Plate setter
• Cast iron Searing Grid

1. To make the tandoori paste, mix all the ingredients except the chicken into a paste.
2. Prick the flesh of the chicken thighs all over with a fork and cut slashes into the chicken for the marinate to penetrate the thighs, add the chicken to the paste and coat generously with the Tandoori sauce.
3. Leave to marinade overnight for the best flavours- minimum 8 hours. I found using a resealable plastic zip lock bag easiest for preparing the paste and adding the chicken to marinate over night.
4. Remove the chicken from the refrigerator at least 30 minutes before cooking to bring to room temperature.
5. Set the EGG up for indirect cooking, with the plate setter feet up and cast iron searing grid resting on the legs, heat to 400°F/200°C.
6. Place each thigh directly onto the grid, skin side down and grill for 10 minutes.
7. Turn the chicken thighs and grill the other side for 30-35 minutes until the internal temperature is 165°F/75°C
8. Remove the chicken thighs are serve immediately.

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Slow Cooked Brisket

From Big Green Egg and adapted by Karen Greenfield

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• 3Kg of bone in brisket (two ribs)
• 10g Maldon Salt
• 10g Black Pepper (coarsely crushed)
• Cosmic Cow Big Green Egg Rub
• Optional Wood chips

• Plate Setter
• Stainless Steel
• BBQ Tongs

Cooking times: A 4 to 6-pound “flat” cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours


• Set up your Egg with the Plate Setter legs up and stainless steel grid resting on the top, heat at around 120°C and add pre-soaked chunks if using.

• Bring the Brisket to room temp, rub in to the brisket the salt, pepper and Big Green egg rub. Ensuring every side is covered.

• Place the drip pan below the stainless still grid to collect the drippings, and place the brisket onto the stainless steel grid.

• If you have a dual probe thermometer insert the temperature probe and run the wire over your plate setter leg.

• Leave the brisket to cook until the internal temperature of the brisket is 150°F/66°C, then reduce the EGG temperature to 225°F/107°C this can take a varied amount of time depending on the pound of your meat, refer to the cooking times above.
• When the meat approaches 185°F/85°C start checking the tenderness by inserting a fork to the brisket and give a slight twist; if the meat gives easily without much resistance, the meat is done, if not continue cooking until tender.
• Wrap the brisket in foil and rest for at least half hour.
• Once rested, remove the brisket carefully and slice thinly against the grain.

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Simple Roast Chicken

From Recipe from Big Green Egg adapted by Greenfield Services.

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• 1 chicken 1.5-1.8kg (bought to room temperature)
• Coarse Himalayan salt and freshly ground pepper
• 1tbsp extra virgin olive oil
• Big Green Egg BBQ Rub- We used Down & Dizzy.

1. Bring the chicken to room temperature.
2. Light the EGG ready for indirect cooking with the plate setter feet up and stainless steel grid resting on the legs. Heat to 200 C.
3. Rinse the chicken under cold water and blot dry with paper towels and generously season with salt & pepper.
4. Concentrating on the breast, rub the chicken with olive oil and push the down and dizzy rub until the chicken is covered.
5. Add the Drip Pan onto the Plate Setter too collect the drippings Place the chicken on to the stainless steel grid.
6. Cook for approximately 1-1/2 hours, after 30 minutes, start basting the bird with the juices that accumulate in the drip pan.
7. Roast until the internal temperature between the thigh and cavity registers 165F or 74C on a digital thermometer.
8. Transfer the chicken to a cutting board and let it rest for about 5 minutes before carvi
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Chargrilled Red Pepper Soup

Recipe from The Big Green Egg

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery sticks, trimmed and sliced
• 3 tablespoons coarsely chopped fresh parsley
• 1 tablespoon ground cumin
• 1/2 teaspooon garam masala
• 1 bay leaf
• 700ml chicken or vegetable stock
• salt and pepper to taste
• 60ml double cream


1. Setup the EGG for DIRECT cooking with the Cast Iron Searing Grid.
Target Temperature is 200c

2. Prepare EGG as stated above. Place the whole peppers on the EGG and grill for 20 minutes, turning frequently until soft and blackened. Let the peppers rest until cool enough to handle. Once cool, remove the stem, seeds and charred pepper skin and discard these.

3. Add the Cast Iron Dutch Oven to the EGG and drizzle in the olive oil. Add the onions and garlic and cook until softened and translucent, about 5 minutes. Add the carrots, celery and parsley and cook for 3 more minutes.

4. Add the cumin, garam masala and bay leaf and stir all to combine. Add in the roasted peppers and stock, place the lid on the Dutch oven and simmer for 20 minutes.

5. Remove from the heat and use an immersion blender to blend into a smooth soup. Stir in the cream and season with salt and pepper to taste.

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