Product Details
In the EGGin' cookbook, renowned chef David Rose shares his expertise on cooking with a Big Green Egg. With recipes and tips that showcase his Jamaican, French, and Southern American influences, including Chilli-Grilled Lamb Chops, Cheddar Cornbread, Smoked Chicken Chilli with Bacon, and Pecan Pie, this comprehensive guide takes you on a journey to get the most out of your Big Green Egg, including vegetarian and meaty mains, sweets, and smoked cocktails.
Why we love it
'These recipes are inspired and show you just how much you can do in a Big Green Egg.'
Specifications & Care
| Dimensions | 21cm X 22cm X 1.8cm; 168 pages |
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About The Brand
Big Green Egg
The Big Green Egg Company was founded by Ed Fisher in 1974 and is based in Tucker, Georgia, USA. Their signature product is a kamado-style ceramic charcoal barbecue that is a very versatile cooking device which can grill, bake, smoke or slow-cook your food. Ed discovered kamado cookers when he was a serviceman based in Japan, and was so impressed with these cookers he introduced them back home.
The Big Green Egg is manufactured from a ceramic, partly developed by NASA, that is designed to reflect heat and to allow temperatures of up to 650°C, making restaurant-quality bread or pizza easy to achieve at home. The temperature inside the Big Green Egg can be regulated between 70°C and 350°C, maintained to the degree even when the outdoor temperature is below freezing.
The Big Green Egg is produced in several sizes and with numerous bases, tables, shelves and accessories to create your ideal setup, and the company sells various barbecue accessories, from lump charcoal to expanding shelves, that are optimised for their grills.
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