A mini-lecture on the Big Green Egg

The Big Green Egg is known as the Rolls-Royce of barbecues. But what makes it so special? A mini-lecture on using the wildly popular green egg.

What makes the Big Green Egg so special?

The ‘EGGs’ are made of extremely high-quality ceramic. Thanks to the use of this material and its distinctive shape, heat is retained well and distributed optimally throughout the egg. The heat penetrates to the core, which means, for example, that your meat cooks evenly and becomes more tender and juicier. Flavors are also preserved better as a result. Because little to no heat is lost, you can even use the Big Green Egg in extreme temperatures below zero.

Another special feature: you can set the Big Green Egg to the exact degree. The temperature range is between 70 and no less than 350 degrees Celsius. The technique originally comes from Japan, where it is called ‘kamado’. There are other kamados on the market too, but the Big Green Egg (from America) was the first and has by now essentially become a generic name.

And… why is it actually called that?

It’s quite simple. The appliance: 1. is big 2. is green 3. is shaped like an egg (makes sense, right?)

If you start simply, anyone can get started with the Big Green Egg without any problem

How do you control the temperature?

You control the heat simply by adjusting the ventilation openings at the bottom and top of the egg. The more oxygen you allow into the system, the higher the temperature inside (and vice versa). Thanks to the superior heat insulation, you won’t experience temperature fluctuations.

What can you use it for?

A lot—very, very much. It’s no coincidence that you also see these little eggs in the kitchens of renowned chefs. The Big Green Egg is much more than a conventional barbecue (the makers themselves therefore don’t call it a barbecue, but a cooking appliance). You can use it as an oven, for example to bake bread or make perfect pizzas with a crispy crust (at least as good as in an authentic pizza stone oven). For this, you use a heat shield (called a convEGGtor in EGG terminology), which keeps the food from coming into direct contact with the open fire. You also use this shield for low & slow cooking (think: pulled pork cooked for sixteen hours at 70 degrees Celsius). Or for cold- or hot-smoking at low temperatures, optionally combined with wood chips for extra flavor (great, for example, for smoking salmon with apple wood chips).

If you start simply, anyone can get started with the Big Green Egg without any problem.

What else?

With the heavy cast-iron grill grate, you can grill perfectly. Ideal for creating beautiful grill marks on vegetables, fish, or meat and giving your dish a distinctive grilled flavor. For delicate products such as pancakes, blini, or egg dishes, you can use a cast-iron griddle (with or without ridges). It’s also convenient for preparing shellfish à la plancha, such as langoustines and lobster.

And even more?

With the perforated wok pan, you can make the tastiest wok dishes (don’t forget to turn the temperature up to maximum). And with the cast-iron Dutch oven, you can cook, simmer, and roast. Great for making soups, stews (slow-cooked meat), or summery mashed-potato dishes. You can even steam with it. Another fun feature: with accessories such as the three-tier rack, you can roast on three levels at the same time. Handy for preparing different dishes that require more or less direct heat.

Is it difficult?

If you start simply, anyone can get started with the Big Green Egg without any problem. To make use of all its culinary possibilities, you need to delve into it a little. That’s also what makes working with the Big Green Egg so much fun. Their website contains many useful instructional videos. What’s the best way to light the charcoal? How do you control the temperature? How do you use the accessories?

What types of Big Green Eggs are there?

The Big Green Egg is available in various sizes. From the smaller Mini, MiniMax, and Small models (handy for a small balcony) to Medium, Large, XLarge, and XXLarge. The larger the model, the larger the cooking surface. For cooking for roughly four to eight people, a Large model is already perfect.

Why is Big Green Egg so popular?

Big Green Egg fans affectionately talk about their ‘little eggs’, with which they love challenging one another with the most beautiful original dishes and techniques. In America, the home of the Big Green Egg, annual EggFests are held. In the Netherlands too, existing and aspiring fans gather from all over the country—every year on Father’s Day during the Big Green Egg Flavour Fair. It’s a spectacular event at which nearly one hundred cooks and chefs work with their own Big Green Egg in their own way during workshops, masterclasses, and tastings.

What are our favorite Big Green Egg dishes?
Naturally, the côte de boeuf with the perfect grill marks. Never has our steak been more tender and juicy. Another classic: sardines with sea salt, toasted bread (from the griddle) with garlic, and boiled potatoes. And: smoked mackerel, prepared on a soaked cedarwood grilling plank, drizzled with lemon juice and olive oil. More coming soon on FavorFlav in our series about the Big Green Egg.

This article was created in collaboration with Big Green Egg.