The Big Green Egg: Why You Need One This SummerAugust 30, 2019
You probably already have a grill that you love to use in the summertime, but what if we told you that there is something even better out there that is a grill, oven, and smoker all rolled into one? We are talking about the Big Green Egg.
What is It?
The Big Green Egg is an outdoor cooker that can grill, roast, and smoke your food. The patented design allows you to cook at precise temperatures by easily adjusting the air flow systems. The Egg cooks your food by allowing fresh air to enter, which is then heated by a sealed firebox that uses efficient, natural charcoal. The firebox then heats up the air-tight, ceramic cooking chamber where you place your food, and finally, the dual function metal top allows the warm air to exit the Egg.
Why Use It?
The primary reason to use the Big Green Egg is because it is three cookers in one, but there are plenty of other reasons as well. In addition to being able to cook food in a variety of ways, you can also buy the Big Green Egg in a variety of sizes, depending on your needs (there are seven to choose from). Also, the Egg is safer to use than a grill or smoker because the heat source is protected by a ceramic fire box inside the Egg. Finally, if your least favorite part of grilling is cleaning the grill, you will love the Egg’s easy clean up. The exterior has a lifetime glaze that wipes easily without chemical cleaners, and the interior’s residual heat burns away grease-build up.
Let’s Use It!
Here are some easy recipes you can use with the Big Green Egg to make your summer more delicious than ever:
Smash Cheese Burgers
- 1 lb ground beef
- 1 tbsp garlic powder
- Salt and pepper to taste
- 8 slices of cheddar cheese
Set the EGG for direct cooking at 500°F/260°C with the Big Green Egg Cast Iron Plancha.
Season the beef with garlic powder, salt and pepper. Roll beef into eight 2 oz. balls.
Place 4 balls on the plancha, close the lid and wait 1-2 minutes. Open the lid and smash the balls with a spatula until they are about an inch thick. Cook 2 minutes. Flip the burgers and cook another 2 minutes. Put cheese on the burger and wait another minute, or until the cheese is melted. Repeat with the remaining balls.
Top with your favorite toppings.
- 10-12 large shucked oysters (preferably from the Gulf Coast with low salinity)
- 4 sticks of unsalted butter
- 1½ cups finely chopped flat leaf parsley
- ¾ cups finely chopped mint
- 1 tbsp finely chopped fennel frond
- 1 tbsp chopped jalapeno (seeded)
- ½ tbsp lemon zest
- 2½ tbsp minced garlic
- 1 tbsp minced shallot
- 1 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 10 dashes hot sauce
Let your butter soften and put in a saucepan over low heat. Melt it down most of the way, then transfer all of your ingredients (except the oysters) to a food processor. Blast it for 20-25 seconds, or as long as it takes to get everything incorporated.
Now that your mixture is well-blended, pour it into a container and set it in the fridge to harden. It should be ready to use within a couple of hours, but do it the day before if possible.
Set the EGG for direct cooking at 250°F/121°C. Place the shucked oysters on a perforated grill pan or directly on the grid.
Place a spoonful of your butter on the shucked oysters and grill until the butter starts to melt and caramelize. Move them to a serving tray with a nice bed of rock salt, which will help them stay warm. Sprinkle just a tiny pinch of salt on each oyster, and they are good to go.