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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.
read moreMy BLT From Scratch
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...
read moreDr. BBQ Makes Chopped Finals
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.
read moreBGE and Healthy Choices Picnic
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...
read moreThe Coolest Way To Cook Outside
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...
read moreThe Formula 1 of BBQ’s
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...
read moreA Whole New World of Grilling
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 better....
read moreGreen EGG and Ham
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...
read moreThe Cult of the Big Green Egg
New York Times - IN 1974, Ed Fisher opened a store here called the Pachinko House to sell the upright pinball games of that name that he imported from Japan. He also shipped in ovoid earthenware grills called kamados. But they only collected dust in the back of that strip-mall storefront until he began cooking chicken wings with them and fanning the smoke toward the street to attract shoppers. “We were selling something called a kamado from a place named after a pachinko,” recalled Mr. Fisher, who first saw the charcoal-fueled cookers in...
read moreBGE Great For Pizza
Tampa Bay Times - Eggheads find each other. We are a proud and, let’s face it, competitive tribe. It must have shown on my face. A holiday party was in full swing and we had to yell to be heard. Pinellas County Realtor Phil Hanna was talking about his big smoker and all it could do: a pork shoulder, a brisket, a whole rack of baby backs. I was devoted to mine, obsessed with my smaller version, but it couldn’t do a whole rack of baby backs. It’s true, I was experiencing Big Green Egg envy. A couple of weeks later, my Mini Egg...
read moreRecipes
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