James Whelan Butchers: A Visit from the Big Green Egg Double Decker Bus

Grilling Fruit on the Big Green EggThere was quite a stir caused here recently in Clonmel, when the Big Green Egg double-decker bus arrived at the shop. I’ve owned a Big Green Egg for over a year now and as many of my followers on Twitter will know, I’m a huge advocate. It’s a different style of cooking, but develops flavours in a truly unique way.

Brisket on the Bone

Things like shoulder of pork, beef short ribs, brisket on the bone are the cuts I enjoy most on the Big Green Egg. Last Christmas, I cooked the turkey on the Big Green Egg and it was voted by all our family and friends as the best ever. On the evening when the Big Green Egg bus pulled into town, we enjoyed brisket on the bone and beef short ribs, but for the first time ever, we cooked dessert on the egg. Grilled pineapple, grilled kiwi and grilled orange. I can’t recommend this enough!

The Big Green Egg Double Decker Rolls into Clonmel

You have to be prepared to wait as the cooking method is low and slow, about 9 hours for brisket on the bone, but the result is amazing and the subsequent meals, truly memorable.

 

9 Hour Slow Cooked Brisket on the Bone

I attach a link to Adam Perry Lang’s website and to the Big Green Egg website which are great resources for learning about this truly magnificent cooker.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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