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Adam Perry Lang

Posted by on 4 October 2013 in Features, In The News | 0 comments

Adam Perry Lang

2013 Barbecue Hall of Fame Inductee Each year, three individuals are recognized by the The American Royal Association for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence. The Barbecue Hall of Fame inductees are honored for their contributions in one of three categories: Pitmaster and Business/Industry, as well as the Celebrity/Humanitarian Category … this year awarded to Adam Perry Lang. Adam Perry Lang, a “meat maestro,” has barbecue and grilling experience from the...

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On the Green!

Posted by on 19 July 2013 in In The News | 0 comments

On the Green!

Jin Park took to Twitter to show off the Big Green Egg he received at the Sanderson Farms Championship.

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Forget Prince Harry, food, glorious food is the star….

Posted by on 22 May 2013 in In The News | 0 comments

Forget Prince Harry, food, glorious food is the star….

“This is the future of outdoor cooking,”….The crowd nodded as if they were prehistoric worshippers being shown fire for the first time.

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My BLT From Scratch

Posted by on 28 August 2012 in In The News | 0 comments

My BLT From Scratch – Michael Ruhlman Last week, while I stood by my Big Green Egg, smoking a big fat pork belly (for bacon) and two fat beef briskets (for pastrami), I couldn’t help but think how am I going to eat this delicious food? It was a warm, sunny day and I could actually smell the tomato vines behind me, so I thought, bacon and tomato, mmm. Then I remembered the wonderful BLT from Scratch challenge, and the inspirational response to it. Hard to believe it was three years ago. Here it is again, and I assure you, there is no...

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Dr. BBQ Makes Chopped Finals

Posted by on 23 July 2012 in Blog, In The News | 0 comments

Congrats to Dr. BBQ for making the Food Network’s Chopped Grill Masters Final. Dr. BBQ battled chefs Galen Zamarra, Tommy Duncan and Jen Duncan but it was Dr. BBQ who walked away with the win after impressing the judges with his BBQ skills.

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BGE and Healthy Choices Picnic

Posted by on 19 July 2012 in In The News | 0 comments

WJHnews.com writer Brad Williams If ticket sales are any evidence that “healthy-meal” choices may become the new trend for Southeast Georgia, look out. Governor’s Executive Chef Holly Chute and the Ware County High culinary students and other volunteers cook on the Big Green Egg in the Gator Bistro Kitchen to commemorate the occasion. There was a total of four EGGs, two went to the school and two were auctioned off. Click Here to read the full story....

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The Coolest Way To Cook Outside

Posted by on 17 July 2012 in In The News | 0 comments

By Ted Scheffler – City Weekly, Salt Lake City In the previous installment of a periodic series I’m calling The Cooking Chronicles, I wrote about my sous vide cooking adventures. This week, with Fourth of July cookouts in mind, I’m turning my attention to a very different cooking tool: the Big Green Egg. Periodically, I’d hear professional chefs and amateur cooks—especially barbecue aficionados—rave about their Big Green Eggs. And indeed, there is a population of Big Green Eggheads that is almost cult-like in its unabashed enthusiasm...

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The Formula 1 of BBQ’s

Posted by on 8 July 2012 in In The News | 0 comments

The arrival of the first Big Green Egg at L’ortolan created a buzz of excitement amongst the chefs, it was as though all their Christmases had come at once. And it didn’t take long before it was hatched out of the box and the experimenting was underway.     “This is the Formula 1 of barbecues. Every now and again a product comes along which redefines everything. The Big Green Egg is it.” Alan Murchison Alan Murchison and his team began using a combination of large and small EGGs in the kitchen about a year ago, and were quickly won over by...

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A Whole New World of Grilling

Posted by on 6 July 2012 in In The News | 0 comments

Wired.com GeekMom, Nicole Wakelin – It’s a ritual that marks the beginning of summer. The weather warms up and you finally get to fire up the old grill and make some burgers. The thing is, it’s never really that simple. Everyone has what they think is the perfect combination of seasonings and technique to make the absolutely most wonderful, amazing, tasty, delicious food that anyone has ever tasted in the history of the world. Admit it. You went to your friend’s house and you looked at how he grilled and just knew you could do it...

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Green EGG and Ham

Posted by on 6 July 2012 in In The News | 0 comments

By Don Barone – At a certain point in a guy’s life, sex becomes a good barbecue. Not all guys mind you — for some, sex becomes a 52-inch plasma TV. But for those of us with the comfort-waist-expand-a-lot section in the closet, a smoked down-home barbecue is damn near a second honeymoon, with potato salad. If I ran a perfume company, I’d dump out all that smelly stuff in those heart shaped bottles and pour in barbecue sauce. Click Here for the full...

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