A Big Green Egg is more than a grill. It’s for pizza, paella and pulled pork as well as the perfect steak. It will serve you all year round. And it will last you a lifetime.
An EGG is your passport to culinary triumph, simple to grasp but with limitless potential for creativity and craft.
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Convection cooking, with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.
With the EGG's ConvEGGtor in place, and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin.
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.
Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites, from whole hot-smoked sides of salmon to a punchy baba ghanoush.
Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and sauces to remember by cooking them over fire on your EGG. Keep the Dome closed and lock the flavour in.
Our charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers.
A selection of exciting new products, unmissable old favourites, and inspirational recipes.
Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print. “The depth of flavour achieved with the Big Green Egg is incredible,” he says. “Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas.”
British-born, with Iranian roots, Sabrina Ghayour is a multi-award-winning food writer, specialising in Persian and Middle Eastern flavours. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu. ”I absolutely love learning all the wonderful things that can be done on an EGG,” she says. “It really has exceeded my expectations and I’m constantly finding new things I want to cook on it. It’s a really special piece of kit and the flavour it gives food is really superb.”
Tom Kerridge worked as a chef in restaurants across Britain before deciding to open The Hand & Flowers with his wife in 2005. It went on to become the first (and only) pub in the world to acquire two Michelin stars. “Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma and crackle of the charcoal, the charring or gently smoking food inside,” he says. “There’s nothing else quite like it.”
Dorset-based Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher who has been part of the River Cottage team for 11 years. He lives and breathes fresh, local food and believes in keeping dishes simple. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine.
James founded his award-winning business Cabrito in 2012, selling goat meat to catering butchers and restaurants, sourced from a network of farms across the country. He is the author of our cookbook, Cooking on the Big Green Egg,
“The flavour and texture that the EGG adds to your food is unachievable in conventional ovens and inconsistent in other kinds of barbecues,” he says. “I would never go back.”
Richard Turner is one half of the independent butchery business Turner & George, which supplies some of the best quality British rare-breed meat that money can buy, and co-founder of Meatopia UK. He says: “There’s a crazy alchemy that goes on inside the EGG: you set the temperature, close the lid and boom, you get the best tasting meat. I’ve been a fan from day one.”
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