ABOUT THE BIG GREEN EGG
HOW DO I GET AN EGG?
| Sear the perfect steaks, pork chops or burgers on the EGG. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! 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 grills.
| Using the indirect cooking method with a Plate Setter, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! 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. A controllable 200 to 350°F / 93 to 177°C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Want to slow cook at low heat for sixteen to eighteen hours … no problem!
Take your family to Italy in style! The ceramic lid of the egg acts just like a pizza oven, cooking the toppings while the base crisps up perfectly, simply flip the Heat Convector (included with each egg) upside down and you have a pizza stone ready to go
| Discover why Huka Lodge cook all their meat in an Egg, and why 8 of the top 10 Michelin Star chefs in Europe rely on The Big Green Egg to provide the most innovative cooking platform available.