Cooking on the Big Green Egg
This recipe book has all the advice, tricks and tips to make the most of your EGG in addition to 70 recipes by author James Whetlor. Perfect for beginners to kamado-style cooking or those looking for new recipes to develop their skills. Learn how to make the most of your EGG.
Cooking on the Big Green Egg will guide you through the range of cooking modes that set Big Green Eggs apart from traditional barbecues — from smoking to Low & Slow.
Big Green EGG
Owning a Big Green EGG can be a lifestyle. The patented ceramics mean alfresco cooking is an activity that can be enjoyed all year round. It takes minutes to heat up meaning mid-week meals can be as delicious as weekend feasts. A Big Green EGG is for those who have a passion for the finer things in life.
The Big Green EGG story began in the 1970’s but the technology has ancient routes. Founder Ed Fischer first discovered kamado style cookers during World War 2 when posted in Asia and was impressed by the flavour these cookers created. Later, in the 1970’s when looking to diversify his pin ball machine business for the summer months, he started to import Japanese kamados. Striving for excellence he developed his own cooker using contemporary production techniques and materials. Partly due to the ceramics, which use technology developed by NASA, these ancient, traditional clay ovens were further developed into special, fully fledged outdoor cookers.
The current generation of Big Green Eggs is the result of a combination of ancient wisdom and innovative technology.
Beginner to expert in 12 recipes
For those that are new to the EGG, the book begins with 12 recipes — a 12-step programme if you like — that take even the most intimidated cook from novice to pro. Including roast chicken, steak, pizza, pork belly and brisket, these are essential recipes all barbecuers should have in their back pocket.
70 Mouthwatering recipes which include;
Roasted Partridge with Nduja, Sultanas & Sweet Marsala
Roast Leg of Hogget on Hasselback Potatoes
Hispi Cabbage with Jalapeño Buttermilk & Ancho Dressing;
Trini Duck Curry or Orange Blossom Honey & Pistachio Pastilla