Raising the steaks
It’s universally true that cooking a delicious and juicy steak is the measure of a great barbecue. And it is the Big Green Egg that gives prime cuts of steak their grandest stage. It’s all in the clever ceramic design – the EGG generates intense controlled heat up to 400°C for direct high-temperature grilling required to properly sear meats.
The Egg’s flexibility and control cook steaks exactly how you love them every time, with beautiful grill cross hatch marks, crisp charred edges, and juicy flavour.
Choose high quality cuts from your local butcher to get restaurant quality steak every time. Plus large helpings of envy from your mates on the side. Priceless!
Incredible Crusts… with A PEEL
Who doesn’t love a crispy crust pizza with an authentic wood-fired taste? The EGG’s versatility makes it possible to have perfect pizzas with ease. Traditionally, getting a barbecue or household oven hot enough to cook pizza on has proved impossible. Until now…
Rise to the Occasion
The Big Green Egg’s versatility makes it possible to have perfect pizzas with ease – breads and focaccias too! Coupled with the ceramic baking stone, the EGG produces gourmet pizzas without the hefty price tag, and your family and friends will love adding their own favourite toppings.
…to restaurent quality with temparature up to 400 c on the cast iron grid
Low and Slow
…cooking upto 10hours! Our heat diffuser cooks large joints and ribs of perfection.
…bread and crispy crust pizzas with authentic wood smoke flavour on the baking stone
…in an Egg locks in the moisture for succulent chicken,turkey and rost beef.
…with a combination of our wood chips delivers unforgettable fish,game and meat flavours.
It gets your juices flowing
It goes without saying that everyone appreciates meat dishes that have retained their juices while cooking, but what should be mentioned is how central that factor tends to be when evaluating the overall result. Dried-out meat can ruin the meal, while the moist and soft texture of a perfectly finished portion elevates the entire dining experience.
It is at this very critical point that the Big Green Egg delivers the most value. The ultimate goal, of course, is a portion of meat cooked exquisitely with its natural juices and marinade retained. The barbecue achieves this feat by virtue of its insulating ceramic hull, efficient air-flow control, and precisely sustained temperature. Used in combination with a probe-equipped thermometer to check internal meat temperatures, the Big Green Egg produces juicy meat cooked to the perfect finish.
It’s all a question of good taste
The Big Green Egg is the ideal way to smoke fish, game and meats using a wide range of wood chips.
Add one of our eight varieties of wood chips to best suit your recipe. For example, alder wood is perfect for more delicate items like fish, while fruit trees like apple & cherry are perfect for poultry, pork, and game. For more hearty beef flavours… try hickory, mesquite, or oak.
Wood Plank cooking on the EGG is particularly recommended for cooking fish and is yet another method of indirect cooking while maximizing natural flavour infusions from wood. With the Big Green Egg’s range of supported cooking techniques you will soon become a master of the Barbeque. Soon words like smoke rings, bark, rubs, and brines will become part of your EGG vocabulary!
The art of Low & Slow
Slow down. Relax. The best things in life really are worth waiting for. Enjoy shoulder of pork, ribs, beef brisket or leg of lamb cooked for over 4 hours, achieving a consistently perfect result and unmistakable barbeque flavour – cook for over 10 hours and the tender juicy meat falls off the bone.
Get your juices flowing
Say hello to fantastic meat and fish cooked exquisitely, retaining their natural juices and marinade. Say goodbye to dry and over cooked food.
The Egg achieves this feat by virtue of its insulating ceramic hull, efficient air-flow control, and precisely sustained temperature. The results are uncanny in every cooking mode. It should be and must be experienced to be believed. No need for water pans, continual basting, and rotating, the Big Green Egg hits the mark every time.
The indirect approach gets great results
Indirect barbecue cooking is a technique that shields your food from direct flames and flare ups whilst still using any range of heat from 100C – 400C. Even a novice can produce outstanding meat cooked perfectly. Explore the Egg’s inspiring resources and recipes here to make yourself a real Egg-spert.
Hundreds of Big Green Egg Specific Recipes
Hundreds of EGGspert recipes wait to tempt you. They are Egg-specific to help best understand and master your Big Green Egg. So whether you are an Egg beginner, intermediate, or EGGspert, we have hundreds of recipes for you to get the most out of your Big Green Egg as you explore the wealth of delightful meals, appetizers and desserts the EGG can produce.
Plank Grilled Fish
So simple, yet so delicious. The delicate wood flavouring imparted from the planks provides subtle and intriguing taste enhanced even more by the succulence of the fish.
Roast Leg of Lamb
Don’t be afraid to score the lamb as deeply as required. Scoring allows the seasoning to penetrate the meat and you will also have the most wonderful crispy bits for nibbling after cooking.
Wood fired, stone baked and all from the comfort of your own home. Your creativity knows no bounds and the results will have you craving more and more.