The Big Green Egg

Gerla de Boer big green egg

The perfect gadget for feasting

The Big Green Egg is a versatile ceramic Kamado style gadget is perfect for entertaining a crowd, but just a good as to cook up a storm for you and your partner. I have always been a fan of BBQ style food and have had a Weber for many years. I loved cooking on it, but I realised that after I was introduced to an AGA that slow roasting on a Weber is not as good as in an AGA.

Back home, in the Netherlands, we don’t make roast dinners. My first introduction to this was when I trained in London in the 90s. Years later, when I moved from Cape Town to England, I lived in houses which had an AGA. It is fantastic, but it takes you a while to get used to it. Once you have cracked it, there is no way back. The only drawback is that you can’t do a stir fry on the traditional AGA and that the oven it is odour free. Easy to forget that you have left food in there. The result is a nice piece of charcoal. 

So not having an AGA anymore, I wondered how to cook a nice piece of roast. Seven years ago, I spotted the Big Green Egg at the Gog Farm Shop. Chatting to Nick Williams, I soon realised that it was the way forward. This was the start of my outside kitchen in Cambridge. 

How to cook on the Big Green Egg

Many people think that the Big Green Egg is a posh BBQ. It is actually one of the most pieces of equipment I own. You can use it as a BBQ, slow cook food and even smoke on here and very popular with chefs, cook naked. That is cooking straight on the coals. Recently they introduced the Eggspander system, which allows you to cook on different levels at the same time. It is not a surprise that many chefs have one in their professional kitchen or outside on their terrace.  Midsummer House cooks beetroot on here and then rolls the mini BGE into the restaurant. Of course, it is not lit, but the effect is brilliant!

History of the Big Green Egg

The Big Green Egg is a Kamado-style ceramic charcoal cooker, which was invented in China, then spread to Korea, and eventually made its way to Japan. The name kamado is the Japanese word for ‘stove’ or ‘cooking range’. The Big Green Egg is handmade by artisans with NASA inspired ceramics the company has spent over 40 years mastering the recipe for the best and most versatile kamado-style grill across the globe.

Fuel your Big Green Egg

One of the reasons that the food from the BGE is so tasty is the charcoal. The Big Green Egg company advises only to use 100% organic charcoal. Don’t use regular charcoal as the food will taste like petrol. I have once been given food tasting like this, and it isn’t enjoyable at all! Only use the woodchips recommended by the BGE company as you might crack the ceramic. 

I love cooking on the Big Green Egg, and I highly recommend it. Pizzas I like to make on my woodfired oven. Check out my review of the woodfired oven. 


P.S. Views are my own and this review is not sponsored

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