SERGIO HERMAN ON THE EGG • • • “The Big Green Egg is suitable for most products, but we use it mainly for preparing venison, lamb, razor clams and langoustines; these are all products that shouldn’t be over done. Because of the excellent temperature regulation, success is always guaranteed.” • • •
Pit Mitt BBQ Glove® is made to form a barrier preventing heat from entering the soft cotton inner layer for ultimate protection. The Big Green Egg Fork, Spatula and Locking Tongs have easy-grip rosewood handles and extra long stainless steel shafts.
The Mini EGG is the perfect solution for commercial kitchens.
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