The BBQ Community is full of acronyms. To the Novice BBQ-er or the “Unlearned” ie; me—it can become overwhelming and confusing when BBQ Specialists casually and constantly pepper their conversations and commentary with these abbreviations. By now, if you are a www.RIBBQNEWS.com fan, you will already know that I have identified and utilized some MAJOR acronyms and nicknames in my articles; such as “The KCBS=The Kansas City Barbeque Society,” and “NEBS=The Northeast Barbeque Society,” and “The Jack= The Jack Daniel’s World Championship Invitational Barbeque.” But what the heck is a “BGE?” What does that acronym mean? As I searched for an answer to my query, it became readily apparent that “BGE” stands for the “BIG GREEN EGG!” According to www.biggreenegg.com the Big Green Egg “is the perfect grill for everyone- from the backyard cook to the world’s most acclaimed chefs,” the Big Green Egg is lauded as being “Versatile. Authentic. Simple.” Stating that the Big Green Egg’s “natural lump charcoal adds the perfect amount of flavor to all of your favorite dishes,” the Big Green Egg advertises, “that’s why everything tastes better cooked in an egg!”
The Big Green Egg is a high temperature grill, allowing for the perfect sear of steaks, chops and burgers. “Grilled fish and seafood turn out moist and tender, with a flavor-packed crust.” The BGE is also a versatile roaster. When poultry, lamb, beef and vegetables are roasted in an appropriately named “Roasting Pan” on the BGE, their natural juices and flavors remain locked inside, making for tender, tasty dishes. The insulating ceramics of the BGE “precisely control the temperature for succulent results” for LOW AND SLOW SMOKING of meats. “Smoking meats at low heat for 18 hours…no problem!” By utilizing indirect cooking with a “convEGGtor, the EGG bakes bread, pizza, casseroles, cobblers, and pies BETTER THAN YOUR KITCHEN OVEN!”
There are a sizeable amount of Big Green Egg packages from which to choose; ranging in price from The “MiniMax Big Green Egg Package” costing $859.00 to “Nest Packages” at a mid-range price point of $1,119.00 – $2,589.00 up to Large, Extra Large and Farmhouse Table Packages from $3499.00 – $5,609.00. There are a multitude of “EGGcessories” such as pizza stones, grilling tools, racks, grids, cookware, Temperature Controls and Gauges, and Probe Thermometers. The “EGG Genius” accessory acts as a control center allowing you to effortlessly control the temperature of your EGG “through your smartphone, tablet, or computer. Remotely manage and monitor cooking temperatures for worry free cooking.” There are also apparel, gear, coolers, beanies, bandanas, caps, cookbooks, and kitchen and bar accoutrements for your “EGGstra” pleasure!
Additionally, The Big Green Egg has a complete line of sauces and seasonings, including mouth-watering flavor profiles and delectable combinations, as pictured below. The “Competition Series” boxed set of Rubs and Seasonings is a Best-Seller. The BGE Premium Charcoal is 100% Natural Oak and Hickory.
The history of the BGE is particularly fascinating, evoking tales of ancient civilizations discovering the advent of FIRE AND FLAME, to then utilizing that revelation to incorporate heat in the preparation of food. Later “cultures discovered that the results (of cooked food) were even better when the fire and food were contained inside a dome-shaped, earthen vessel.” Apparently, “evidence of these early prototypes of the Big Green Egg have been found by archeologists in the ruins of nearly every civilization around the world!” “Centuries ago, these knee-high cookers—known as ‘Kamados’—were fueled by wood or natural charcoal; and pots were hung inside them for cooking rice.” After World War II, U.S Service Members began shipping Kamados home. The dome-shaped cookers gained popularity as an alternative to the metal or charcoal grills already used in the U.S. More and more people became “enamored with the added flavor and juiciness that this ‘newly discovered’ (to the United States, that is) style of cooking gave to foods.” Ed Fisher, an American Serviceman and entrepreneur was enthralled at how much better food tasted when prepared in the dome-shaped clay cooker. He began to import Kamados back home to Atlanta, Georgia, and opened his first “Big Green Egg Store” in 1974. Originally, Ed sold the clay Kamados based on the same materials and design that had been used for centuries. However, despite the resultant tantalizing flavors of food that these Kamados produced, the original clay cookers were fragile and not durable after being exposed to the outdoors. Ed Fisher became determined to develop a more hearty, heavy-duty, lasting Kamado, resistant to any perilous weather. Through trial and error, Ed’s company “evolved away from clay and into ceramics utilizing state of the art manufacturing processes.” Tirelessly devoted to procuring the perfect Kamado, Ed’s company, Big Green Egg, achieved the desired result of “a far superior outdoor cooker that is more durable, better insulated and offers unmatched heat retention, a distinction that the Big Green Egg is known for.”
“EGGtoberfest” is an annual fun-filled flavorful feast held in October each year in Atlanta, Georgia. The event originated in 1998, and has emerged as a festival where “EGGheads come together each year to share food and learn tips and tricks from some of the most talented EGG cooks in the world.” There are also other regional EGGfest Events; on Novemeber 10th, the “Women On Fire” EGGfest was held at Soho Warehouse in Los Angeles, California, presented by “Edible LA,”; and on November 10th in Pensacola, Florida the www.pensacolaeggfest.com was held at 800 9 Mile Road. There is an official “EGGhead Forum,” where BBQers can get “EGGspert advice” and find fantastic Kamado Recipes at www.eggheadforum.com
At the Big Green Egg Culinary Center, located at:
3786 DeKalb Technology Parkway
Atlanta. Georgia 30340
You will find Big Green Egg Culinary Classes, Options for Private Functions and Corporate Events and Outings, Demo and Hands-On Classes; including Themed Classes such as- “Holiday Meals,” “Tailgating Tips,” “Technique Classes; Featuring Plank Cooking, Baking and Special Recipes,” and “Smoke on the Porch Saturdays: Every Saturday from 11 AM- 2 PM,” a Free Event with short demos and cooking techniques!
Available throughout the world in over 50 countries, the Big Green Egg is “Often copied, but never equaled- the Big Green Egg is The Ultimate Cooking Experience!” For more than 50 years, Big Green Egg has been “unmatched for its ease of use, versatility, and unmatched culinary results.” There are many famous Chefs who use Big Green Eggs for cooking, including:
Executive Chef and Spokesperson for Omaha Steaks, David Rose. Chef David Rose has appeared on Food Network Star, Good Morning America, and The Today Show. Chef Kevin Rathbun of KR Steakbar and “Kevin Rathbun Steak,” has used a Big Green Egg at his restaurant since he opened. He uses the BGE for smoking Japanese wagyu short rib skewers and pork belly. Chef Chris Sussman of “Muss & Turner” uses the Big Green Egg for cooking chicken sandwiches and grass-fed burgers. As part of Big Green Egg’s 50th Birthday Celebration, BGE is sharing 50 brand new recipes from an amazing cast of cooks, such as legend of the British Restaurant Scene, Michelin Star Chef Tom Aikens. Honing his craft for over 30 years, Chef Tom Aikens was the youngest British Chef to be awarded TWO Michelin Stars at the tender age of age 26. His restaurant, “Muse,” in London’s Belgravia was awarded a star almost as soon as it opened. Furthermore, Chef Tom oversees similarly esteemed venues in Tokyo, Jakarta, and Qatar. At home, Chef Tom is a Master of the Big Green Egg which he uses to entertain and feed family and friends, especially avowing the BGE’s heat and smoke abilities which enhance the natural flavors of his sumptuous dishes, such as his Scallops with Lemon and Thyme Recipe, made on his Big Green Egg. You can find more of Chef Tom’s recipes at www.tomaikens.co.uk
And Dan Swanson, of New England’s Own Favorite-Hometown-WIDELY-And-WILDLY-Traveling BBQ Competition Team @eljefesmoke #EljefeSmoke has a Big Green Egg that he has used for 12 years. Dan chose the Big Green Egg early on in his BBQ ventures because of its versatility, specifically to be used as a smoker, a grill and a Tandoori oven! Dan states that he believes the Big Green Egg is designed to be an excellent Back Yard Entertainment BBQ System. Personally, I would unquestionably take Dan and Jeff’s professional, highly-VALUED, experienced, qualified, cracker-jack opinions as GOSPEL!
In the heartwarming words of the immortal Chef Anthony Bourdain, “Remember, it’s not just about the food. It’s about the shared experiences. Invite friends, experiment with recipes, and SAVOR THE MOMENTS.”
*PHOTO CREDITS TO BIG GREEN EGG AND EGGHEADS WORLDWIDE*
