Widely acclaimed as the original American-designed ceramic cooker, the Big Green Egg was derived from an ancient clay cooking device known as a kamado. Originally a clay vessel with a lid, today’s EGG is a modern ceramic marvel known for producing amazing culinary results for novice and experts alike for over thirty years.
3 Ways to Cook on Big Green EGGs
You are able to sear the perfect steaks, pork chops or burgers on the EGG. High temperature grilling is quick and easy. By using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor packed crust unmatched by other ceramic and gas grills.
The EGG offers a indirect cooking method by using the convEGGtor. By using this methond, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies. The Big Green Egg retains heat and moisture so well that foods don’t dry out. Poultry, lamb, beef and vegetables are naturally tastier because the juices and flavors stay locked inside.
The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. It allows you to control low temperatures which gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. The EGG makes it easy to cook at low heat up to eighteen hours with no issues.