The 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 won over by its diversity of cooking techniques; smoking, baking, slow cooking for a range of different dishes.
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