🔥 Ultimate BBQ Showdown: Big Green Egg vs. Gozney Dome | Cooking the Perfect Steak 🔥
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- čas přidán 21. 06. 2024
- Welcome to our BBQ series! In this episode, we’re putting two legendary outdoor cookers to the test: the Big Green Egg and the Gozney Dome. We’ll be cooking mouth-watering steaks on both to see which one reigns supreme in the battle of the backyard grills.
In this video, you’ll discover:
🍖 The unique features of the Big Green Egg and the Gozney Dome
🍖 Step-by-step guide on preparing and cooking the perfect steak
🍖 Expert tips on achieving the ideal sear and juicy, tender meat
🍖 A side-by-side comparison of the grilling experience and results
🍖 Our final verdict on which cooker delivers the best steak
Whether you’re a seasoned BBQ enthusiast or just starting your grilling journey, this video will provide valuable insights and delicious inspiration. Don’t forget to like, comment, and subscribe for more BBQ tips, recipes, and showdown episodes!
🔥 Let’s Get Grilling! 🔥
Instagram: @ the_modernchef / @ auntielizcooks
TikTok: @the_modernchef / @ auntielizcooks
Facebook: bit.ly/3Vz2jgu
Website: www.auntielizcooks.com / www.meimei.uk
Ingredient List for the salad:
Serves 4
2 x Ribeye - 400-500g each
Rocket
Borlotti beans - works well with butter beans or black beans
Datterini tomatoes
For the Gremolata:
Parsley
Basil
Oregano
Olive oil
1 x garlic clove
Lemon juice + zest
Chilli (optional)
The links below are affiliate links. They don't add any cost to your order and a great way to help/support our channel!! 🔥
Link to products I used:
Gozney Dome - tidd.ly/3VUD9cc
Big Green Egg - www.biggreenegg.co.uk/eggs
BBQ Gloves by Rosle - amzn.to/4clVCo4 (UK) / amzn.to/3RSEmhV (USA)
Thermometer - amzn.to/3W1q0OS (UK)
Charcoal +Kindling from Hillside Woodfuels - collabs.shop/atkkuf (UK) - Get 10% off with this link or use code at checkout "AUNTIELIZ"
Love the apron? Grab one here using my link to receive a huge 15% discount - The perfect gift!!
Auntie Liz's favourite Apron (USA): bit.ly/44fm9OR
Auntie Liz's favourite Apron (UK): bit.ly/45ABMSf
Visit Auntie Liz's restaurant:
MEI MEI - Unit 52, Rochester Walk, Borough Market, SE1 9AF
Open Tuesday-Sunday from 10am (9am on Saturdays)
www.meimei.uk
#LetsMakeIt #auntieliz #auntielizcooks #mealplanning #bbqseries #barbecuenation #barbecuechef #steakdinner #steak #biggreenegg #gozneydome #gozney #BBQShowdown #BigGreenEgg #GozneyDome #SteakCooking #GrillingTips
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!!!!
Thanks for sharing Chef !!
My pleasure
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!
Loved this, Miss Elizabeth
Learned something new that Auntie Liz enjoys to que! Well done Chef!
Awesome video. Thank you!
Glad you liked it!
I am a simple man. I see Auntie Liz video, I press Like! Have a good day Antie Liz! ♥
You're the best!
I’d love a guga auntie Liz collab.
Me too
Good morning Auntie Liz!!! Lots of love from Australia!!!
Good morning!
Loved this. Those steaks looked epic. Big fan of a ribeye 😍😋
Thank you 😋
Nice taste for summer 😊
I've always wanted a green egg. Would love to see you make pizza in the Gozney and compare with the big green egg!
Induction what? Today we're cooking with fire.
Fuiyoh
Those Torres crisps are legit my fav!
So good
Love it
1:05 Auntie Liz have new toy, FUIYOOOO!
My favourite steak from my favourite Chef. One of these outdoor ovens is now on my get list.
Hope you enjoy
Guga will be proud
Hopefully
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!
Looks amazing ❤
It was!
@@AuntieLiz saving this video so I can make it soon. Hope you hand heals quickly from the burn. 🔥🙏🏽
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
Oh to be Liz's neighbor. I would wash dishes! Prep the cookers! Anything!
She is married, bro
❤ so good
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.
I’ve had egg for about 6 years, my favourite is tomahawk at 1kg, reverse sear method. Love your tutorials Lizzie ❤️👍
Oh wow!
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*
Would love to see some chicken bbq recipes. And fish too. I really don't do enough fish 😁
Noted!
How about can you cook a trout in a barbecue oven and what kind of salad you would serve it with?
Looks so yummy 😋 I would add a few anchovies filets to add some more umami
Great idea!!
OMG auntie Liz I love ribeye yum 🤤👍👍
Chef / Auntie Liz really masters the BBQ steak technics.🎉
Wow, thank you
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
Intrigued why you bought the dome. Cool vid.
Pizzaaa
Auntie Liz or Aussie Liz? Nice bbq, but not sure if I can ever afford it XD
Grillin' and chillin'. Those steaks look almost dry aged. Auntie Liz (I prefer Chef Liz) is sure gonna make this a hot summer 🔥🔥🔥🔥
Salad looks good.
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!!
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.
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
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!
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
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 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
That beehive hairdo! Who knew?!
The gorgeous chef
Oh shucks
More steak, pork ribs , lamb chop recipes.. normally I will use the rested jus on the plate to make a simple glaze
Sounds good!
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 👋🏻
Well done Auntie Liz.
Thank you!
Waiting all summer to start bbq? It just started on June 20 :D
Literally
@@AuntieLiz Good video, thanks :)
Please tell people to salt their steaks the night before or better two days before. Makes a world of difference.
Sun comes out in the UK? doubtful 😂
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
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
FUIYOH!
You have bought things with your own money. Lucky you to be able to afford it. Congrats.
Many youtubers never admit when gifted, or just loaned. Ive been saving up for these all my career as its as important as a computer to an engineer
I would 100% grab the pan handle with my bare hand.
Thats the problem. Always use mitts
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
"Always oil your meat." Words to live by.
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
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
I don't find the link to either the gloves or the thermo-pen. Just the two grills/ovens you used.
Amending now!
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
No, do only this. 😝
I'm thinking the winner would be pan seared in the egg.
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.
Auntie Liz, is that actually your brand new toy?
It is, i cant stop playing with it
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….
Suns out buns out.
So do you cook on green egg with lid open whole time?
For this fast cooking yes because il keep it moving
waitt wutt.. Auntie Liz looks so gorgeous with black hairr.. fuiyohh~
The og
Chef are there any El cheapo alternatives for the aspiring mad kitchen scientist?
Alternative for?
@@AuntieLiz
The Big Green Egg and The Gozney, been wanting to pick up a cheap alternative however the quality of these two justifies the price I'm sure.
Can't have the boss asking "How did you afford this gift?!" (I can't).
I would have to get a second job to even afford them steaks 😮
They werent that expensive actually. I love supporting my local butchers.
@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
Where’s the link for the gloves 😢 I’m burning my fingers here!
a.k.a, don't do this 😂😂
Chef, no towel or protection of any kind on that pan handle??
Those gloves are mint
Hehe, thats your job, well done, 🤔
i wish i still had my komodo........................................................ with extra dots............
The best autie ever.
Thanks
Green Egg beer can chicken?
Yum
Why would u oil after salting wouldn't that just remove all the salt?
Not much.
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
I've never seen anyone open a bag of chips like that. Absolutely genius.
Oh yeah and the steaks look great too. That Dome is sweet. I'm gonna build an outdoor kitchen one of these days and that's going in it for sure.
So good
So
So what are the gloves?
Rosle gloves will add to description now
@@AuntieLiz Thanks! < 3
You look like Florence Pugh
I hear this alot
InviteUNVLE ROGER 😂😂😂 to ruined your show sorry children just joking UNCLE ROGER 😂😂😂😂 i love you both...
Lots of rust on the bge grill
Shes an oldie.
@AuntieLiz I bet mine gets like that as well I usually paper towel and a small amount of oil durring the heat up stage. It kind of season it over time and will stop the rusting from happening.
Neither one is meant for cooking steaks. One is primarily for long slow cooks and the other is a damn pizza oven. Lol.
Not necessarily/ both have ability to so why not.
What weight meat. What oil. Gozney wood only? Not enough info. Switched off at 5:38
This popped up on my feed and immediately thought -- if Florence Pugh was a chef
Bila nak balik malaysia 😊
Everyday
you look 50% better with the dark hair in your bbq photos.
Not sure why you would need to use a thermo pen. Steaks like those would need to cooked as rare as possible.
It's ribeye, you need to cook them to medium/medium rare, otherwise the fat won't start to melt and they will be chewy in places.
True! But trying to teach good practice this channel
I can't help it, i'm no bean fan, so the salad dissapointed me... 😓
Oh no! Leave them out then!!
You Brits, Australians and New Zealander's, This is not BBQing, this is grilling. quit changing our definitions. And by the way there is no such thing as a chicken burger. A hamburger is made with beef. Just because you put something in between hamburger buns does not make it a burger.....
It's almost like there are different dialects of English.
Hmm i kinda agree with you but its the standard lingo here. Buttttt i will get a true bbq on. And i do agree w hamburger comment
For the love of fuck don't dip your salt, rub raw beef and then dip your salt again. Set a sensible example to viewers and potential diners at your restaurant even if the salt is a one-use prop.
I see your point and normally im the first to call out - but guarentee this salt was a prop and switched out. Head wasnt in a good space because of the severe burn i got 🫨
Pipe down.