The Big Green Egg that can barbecue anything from juicy steaks to perfect pizzas
19:57 GMT, 1 June 2012
If you want to be the envy of your friends when you host a barbeque this summer, then you might not think a big green egg in your garden would be the answer.
But Michelin-star chefs and barbecue enthusiasts around the world are raving about the grill which goes by the unusual name because of it's shape – which has been designed specifically to cook various foods to perfection.
The Big Green Egg is a barbecue pot based on the 3-000-year-old Japanese 'kamado' cooking pot that cooked food by trapping heat with only a small vent to keep a fire at the bottom going
The design of the Big Green Egg is based on ancient Japanese clay cooking pots. It's ceramic dome roof traps heat
While the original was made of clay, the Big Green Egg uses ceramics which its makers promises give it enhanced insulation and durability.
Charcoal is added to a firebox at the bottom of the barbecue, underneath the grill where food is placed. A heavy-duty dome sits over the grill so that air currents move up and around the domed lid.
A precise temperature controller means it can cook at high temperatures up to 400c or be used as slow cooker. This means the possibility for cooking on the Egg are endless as it can be used to sear, bake, roast and smoke food. So everything from meats and fish to pies and pizzas can be on the menu.
Convert: Chef Sat Bains uses Big Green Eggs to cook food at his Michelin star restaurant in Nottingham
Sat Bains is a two-star Michelin chef who uses the Egg at his restaurant in Nottingham.
He said: 'We've been using the Egg for a few years and from the moment I got it and tasted the results I haven't stopped pushing the boundaries of new smoke flavours and textures that can be achieved. It's easy to use and tastes sensational. Food that comes off the Egg immediately becomes a favourite amongst the team and our customers.'
Another convert is Michelin star chef Daniel Clifford of Midsummer House, Cambridge.
'I use the Egg for all manner of items on my menu. People are so
surprised to see on the menu that the fish is cooked on a barbecue that
they always want to come in to the kitchen to see it for themselves, ' he said.
The egg comes in various sizes and the extra large doesn't come cheap at a cost of 1,200. To give an idea of it's size, it can contain two 20lb turkeys. The cheapest in the range is the 'mini' at 399 which has been designed to be portable so it can be taken camping etc.
Its makers say it's worth the extra expense because it lasts longer than a traditional metal barbecue. 'It will cost more initially but you won't ever have to replace it – so no rusty or broken parts cluttering up your garden shed that used to be the case with your old barbecue. Ceramics don't rust and are highly durable,' they explain on their website.
They say once you have tried food cooked on the Egg you won't look back – all they can't promise is the sunny weather for you to break out the barbecue this summer.