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!
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...
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.
Calling the Big Green Egg a barbecue is too narrow for its myriad configurations that suit nearly any kind of meat and food in any recipe for any course of a meal.
...to restaurant quality with temperatures up to 400°C on the cast iron grid.
...cooking up to 10 hours! Our heat diffuser cooks large joints and ribs to 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 roast beef.
...with a combination of our wood chips delivers unforgettable fish, game and meat flavours.
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 barbeque 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.
The Big Green Egg is the ideal way to warm 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. Improve your cooking within the Big Green Egg Academy and learn techniques such as charring and basting and much more. Soon words like smoke rings, bark, rubs, and brines will become part of your EGG vocabulary!
Slow down. Relax. The best things in life really are worth waiting for. Enjoy shoulders of pork, ribs, entire beef brisket and legs of lamb cooked for over 4-6 hours for consistently perfect results and unmistakable barbeque flavour - cook for over 10 hours and the tender juicy meat falls off the bone. Learn more about the food science behind how this works in our Big Green Egg academy.
Say goodbye to dried and over cooked food. Say hello to fantastic meat and fish cooked exquisitely with their natural juices and marinade retained. The secret of the Big Green Egg is the way your foods will not burn and dry out.
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 and must be experienced to believe. No need for water pans, continual basting, and rotating, the Big Green Egg hits the mark every time.
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.
The concept is simple: a heat diffuser that creates a convection effect inside the EGG. This device is a must for several cooking modes and tops the list for anyone who aspires to be an EGG-spert barbecue chef.
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.
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.
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.