|
|
|
 |
Big Green Egg – A Smoker – A Grill – An Oven
Welcome to the Big Green Egg, the Original American Designed Ceramic Cooker. The Big Green Egg has unparalleled flexibility of use… you can use it for everything from a grilled steak to a tender brisket to a freshly baked loaf of bread. Vegetables – corn, potatoes, mushrooms, onions – and even desserts are superb. The Big Green Egg is unequaled both as a grill and a smoker. Whether searing steaks at high temperatures, doing low-and-slow cooking, or even baking, the EGG will do it all – with amazing results.
After World War II, thousands of Americans in Japan “discovered” this strange clay cooker and brought it home to the United States at a time when most Americans used metal grills for outdoor cooking. Credit for the clay cooker design might go to either the Chinese or the Japanese, as it has been cherished in both countries for thousands of years. The Japanese called it “kamado,” a generic word that can mean an oven, stove, heater, or even a fireplace. In 1974 a cooker was produced that improved design and added features to the kamado. Thus the Big Green Egg was born.
Using a Big Green Egg is so easy even a caveman can do it! Lighting the natural lump charcoal is quick using a natural fire starter or an electric lighter. The EGG reaches cooking temperature and is ready to use in approximately 10 minutes. By adjusting the dampers you have total control over the temperature, maintaining accuracy within a few degrees. Always cook with the lid closed for maximum moisture retention and even temperatures, with no hot spots. When you are finished cooking simply close the dampers to extinguish the lump charcoal. Natural Lump Charcoal can be used again and again until it all ashes out. There is no need to clean the excess charcoal out. The heat will burn off any grease build-up like a self-cleaning oven. Scrubbing down your grilling surface is the only cleaning needed.
The ceramic construction of the Big Green Egg is what makes it a superior cooker. The EGG’s ceramics retain heat and moisture so well that foods don’t dry out. Even when smoking there is no water necessary. Meat and other foods undergo little or no shrinkage and are tastier because the natural juices and flavors stay locked inside. With no lighter fluid needed, using chemical free charcoal and starters will give your food a natural and wholesome quality without any metallic or chemical taste. When baking, you’ll get a “brick-oven” flavor and crust. Even your mistakes will taste better than your successes cooked on an ordinary grill.
The Big Green Egg has far more features and benefits over other grills and smokers than we could possible go over on this one page. You must try this to believe it! It’s actually hard to burn foods or ruin a cookout on the Big Green Egg. The EGG is very forgiving; which is good news for beginners! Come on down to our store and see the Big Green Egg for yourself. We will show you how easy it is to use and with five varied sizes; there is a Big Green Egg to fit every need. If you have ever dried out or ruined a meal on another grill, you’ll discover a cooking miracle with your Big Green Egg!
“Green Eggs & fans – Music has Deadheads. Football has Cheeseheads. And Barbecue has Eggheads. You’ll know this last group by the egg-shaped green grills they’ll be standing next to, tongs in hand, looking to extol the virtues of the Big Green Egg. Their mantra goes something like this… It’s foolproof, fuel-efficient, and can cook anything from fish and steak to pizza and pie. You have to get one. Now.” — Bon Appetit Magazine
|
|
|