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!!

@AuntieLiz

6 күн бұрын

Great suggestion!

@meat_loves_wasabi

6 күн бұрын

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!!!!

I’d love a guga auntie Liz collab.

@AuntieLiz

5 күн бұрын

Me too

Thanks for sharing Chef !!

@AuntieLiz

6 күн бұрын

My pleasure

I am a simple man. I see Auntie Liz video, I press Like! Have a good day Antie Liz! ♥

@AuntieLiz

5 күн бұрын

You're the best!

Loved this, Miss Elizabeth

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!

Awesome video. Thank you!

@AuntieLiz

5 күн бұрын

Glad you liked it!

I've always wanted a green egg. Would love to see you make pizza in the Gozney and compare with the big green egg!

Those Torres crisps are legit my fav!

@AuntieLiz

6 күн бұрын

So good

Learned something new that Auntie Liz enjoys to que! Well done Chef!

Guga will be proud

@AuntieLiz

6 күн бұрын

Hopefully

Induction what? Today we're cooking with fire.

@AuntieLiz

6 күн бұрын

Fuiyoh

Good morning Auntie Liz!!! Lots of love from Australia!!!

@AuntieLiz

6 күн бұрын

Good morning!

Loved this. Those steaks looked epic. Big fan of a ribeye 😍😋

@AuntieLiz

6 күн бұрын

Thank you 😋

Nice taste for summer 😊

I don't find the link to either the gloves or the thermo-pen. Just the two grills/ovens you used.

Salad looks good.

1:05 Auntie Liz have new toy, FUIYOOOO!

How about can you cook a trout in a barbecue oven and what kind of salad you would serve it with?

auntie liz has really become a common nickname! your videos are perfect for winding down and chill. keep up the passion!

@AuntieLiz

5 күн бұрын

Thank you! Will do!

Love it

Loving the outdoor cooking, keep it coming…..Where’s the chopping board from? Also the discount link to the apron doesn’t work.

@AuntieLiz

5 күн бұрын

Will check thank you. Board is boos block - il add that in

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

@AuntieLiz

5 күн бұрын

*googles*

So do you cook on green egg with lid open whole time?

Looks amazing ❤

@AuntieLiz

5 күн бұрын

It was!

@RolandoNispiros

5 күн бұрын

@@AuntieLiz saving this video so I can make it soon. Hope you hand heals quickly from the burn. 🔥🙏🏽

My favourite steak from my favourite Chef. One of these outdoor ovens is now on my get list.

@AuntieLiz

6 күн бұрын

Hope you enjoy

Oh to be Liz's neighbor. I would wash dishes! Prep the cookers! Anything!

@RevofOne

4 күн бұрын

She is married, bro

I’ve had egg for about 6 years, my favourite is tomahawk at 1kg, reverse sear method. Love your tutorials Lizzie ❤️👍

@AuntieLiz

5 күн бұрын

Oh wow!

❤ so good

Intrigued why you bought the dome. Cool vid.

@AuntieLiz

5 күн бұрын

Pizzaaa

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.

@AuntieLiz

5 күн бұрын

Thank you! Yes i cant wait

That beehive hairdo! Who knew?!

Auntie Liz or Aussie Liz? Nice bbq, but not sure if I can ever afford it XD

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.

@AuntieLiz

5 күн бұрын

Burnt lines arent flavour!!

Chef / Auntie Liz really masters the BBQ steak technics.🎉

@AuntieLiz

5 күн бұрын

Wow, thank you

The best thing about Ribeye is that if you overcook it even a little, it's still tender/juicy because of all that fat.

You have bought things with your own money. Lucky you to be able to afford it. Congrats.

Would love to see some chicken bbq recipes. And fish too. I really don't do enough fish 😁

@AuntieLiz

6 күн бұрын

Noted!

OMG auntie Liz I love ribeye yum 🤤👍👍

Looks so yummy 😋 I would add a few anchovies filets to add some more umami

@AuntieLiz

5 күн бұрын

Great idea!!

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

@AuntieLiz

4 күн бұрын

Noted!

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.

@AuntieLiz

5 күн бұрын

Hi Paul 👋🏻

More steak, pork ribs , lamb chop recipes.. normally I will use the rested jus on the plate to make a simple glaze

@AuntieLiz

5 күн бұрын

Sounds good!

The gorgeous chef

@AuntieLiz

5 күн бұрын

Oh shucks

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

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.

@Timothybos

4 күн бұрын

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.

@AuntieLiz

4 күн бұрын

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

Grillin' and chillin'. Those steaks look almost dry aged. Auntie Liz (I prefer Chef Liz) is sure gonna make this a hot summer 🔥🔥🔥🔥

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.

Well done Auntie Liz.

@AuntieLiz

5 күн бұрын

Thank you!

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?

@AuntieLiz

4 күн бұрын

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

Waiting all summer to start bbq? It just started on June 20 :D

@AuntieLiz

5 күн бұрын

Literally

@ivanthetj

5 күн бұрын

@@AuntieLiz Good video, thanks :)

Sun comes out in the UK? doubtful 😂

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.

@AuntieLiz

5 күн бұрын

Great point! Thanks for sharing and hope you keep watching

@Auntieliz where can I get the coal/wood that you use... I'm in UK.

@AuntieLiz

5 күн бұрын

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

FUIYOH!

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.

@AuntieLiz

4 күн бұрын

It was a prop container. I have different salt for finishing because im a little extra with salt

@gomski

3 күн бұрын

​@@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.

"Always oil your meat." Words to live by.

Please tell people to salt their steaks the night before or better two days before. Makes a world of difference.

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. 👍

@AuntieLiz

5 күн бұрын

Will google now

I would 100% grab the pan handle with my bare hand.

@AuntieLiz

4 күн бұрын

Thats the problem. Always use mitts

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!

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.

@AuntieLiz

5 күн бұрын

Agree, but I used a very small amount then allowed fat + heat do its thing. I kept a close eye on it

The Gozney Dome seems to produce an intense heat. How about a crazy idea of cooking fried rice with it? LOL

@AuntieLiz

5 күн бұрын

Ssshhh maybe a certain uncle might hear

Chef, no towel or protection of any kind on that pan handle??

@AuntieLiz

5 күн бұрын

Those gloves are mint

Why would u oil after salting wouldn't that just remove all the salt?

Chef are there any El cheapo alternatives for the aspiring mad kitchen scientist?

@AuntieLiz

4 күн бұрын

Alternative for?

@jameslarson3355

3 күн бұрын

@@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).

Where’s the link for the gloves 😢 I’m burning my fingers here!

No, do only this. 😝

I'm thinking the winner would be pan seared in the egg.

Suns out buns out.

So So what are the gloves?

@AuntieLiz

5 күн бұрын

Rosle gloves will add to description now

@swolowski

5 күн бұрын

@@AuntieLiz Thanks! < 3

i wish i still had my komodo........................................................ with extra dots............

Auntie Liz, is that actually your brand new toy?

@AuntieLiz

4 күн бұрын

It is, i cant stop playing with it

waitt wutt.. Auntie Liz looks so gorgeous with black hairr.. fuiyohh~

@AuntieLiz

5 күн бұрын

The og

I would have to get a second job to even afford them steaks 😮

@AuntieLiz

4 күн бұрын

They werent that expensive actually. I love supporting my local butchers.

a.k.a, don't do this 😂😂

Green Egg beer can chicken?

@AuntieLiz

5 күн бұрын

Yum

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.

Lots of rust on the bge grill

The best autie ever.

@AuntieLiz

4 күн бұрын

Thanks

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.

@AuntieLiz

5 күн бұрын

So good

You look like Florence Pugh

@AuntieLiz

6 күн бұрын

I hear this alot

InviteUNVLE ROGER 😂😂😂 to ruined your show sorry children just joking UNCLE ROGER 😂😂😂😂 i love you both...

Bila nak balik malaysia 😊

@AuntieLiz

6 күн бұрын

Everyday

Neither one is meant for cooking steaks. One is primarily for long slow cooks and the other is a damn pizza oven. Lol.

@AuntieLiz

5 күн бұрын

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

Not sure why you would need to use a thermo pen. Steaks like those would need to cooked as rare as possible.

@TKM11370

6 күн бұрын

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.

@AuntieLiz

6 күн бұрын

True! But trying to teach good practice this channel

you look 50% better with the dark hair in your bbq photos.

I can't help it, i'm no bean fan, so the salad dissapointed me... 😓

@AuntieLiz

5 күн бұрын

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.....

@iwatchyoutube523

6 күн бұрын

It's almost like there are different dialects of English.

@AuntieLiz

5 күн бұрын

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.

@AuntieLiz

6 күн бұрын

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 🫨

@richg4011

6 күн бұрын

Pipe down.