Enjoy! #13 Spring/Summer 2019 EN

Page 1

EN - #13 2019


COOKING IN COPENHAGEN Grilling is great! The vision of a vegetarian chef Instagrammable breakfast


Big Green Egg • food • culinary voyage of discovery through Europe • recipes • outdoor • sustainable • enjoyment • educational • culinary heroes

Everyone loves the characteristic flavour of ingredients and dishes cooked on the Big Green Egg. With its versatile cooking techniques, user friendliness and durability, The Original is a unique and unparalleled cooking appliance that will delight you and impress your family and friends. That is why so many professional chefs are mad about the Big Green Egg. They look for top quality in ingredients as well as equipment. One of these chefs is Pietro Leemann. ‘Over 2 years ago, I saw the Big Green Egg at a fair and I could immediately see the potential of the cooker. I was surprised by its power, the possibility to adjust the temperature so accurately and the fact that you can use it to cook very sophisticated dishes. Furthermore, the Big Green Egg perfectly suits my philosophy, as it is a celebration of nature and life. Nowadays every professional kitchen has highly advanced equipment and many modern techniques are used. We have ovens, induction hobs, gas burners, measuring instruments and other tools at our disposal. But sadly we have almost forgotten what real cooking is. We hardly use fire anymore, even though it is one of the primal elements that represents warmth, light and energy. The lack of fire causes us to lose that energy. For me, the Big Green Egg represents a traditional and fundamental way of cooking. It adds energy and flavour to the dishes. Adding these elements to the dishes creates a deeper taste sensation. Because we cook vegetarian dishes at Joia (see page 24), we often use the EGG to grill vegetables. If you roast an aubergine at a high temperature until the skin is completely burned, the flesh gets a great smoky taste. You can create umami by grilling tofu or tempeh, so you won’t miss the taste of meat in a dish. Once the EGG’s work is done for the day, it can be used for slow-cooking vegetables such as pumpkins. After letting them cook gradually, we make a nice crème from the flesh. And, of course, we chefs love working with real fire again in our professional kitchen! Pietro Leemann Chef at Joia Milan – Italy




Enjoy! is published by Big Green Egg Europe BV Leemolen 80 2678 MH De Lier, Nederland E-mail: enjoy@biggreenegg.eu www.biggreenegg.eu EDITORIAL STAFF Inge van der Helm RECIPES Leonard Elenbaas, Michel Lambermon, Hidde de Brabander, Pietro Leemann, Martin Fürst, David Marc Segato Pedersen, Emil Studnitz and John Michael Jensen. CONCEPT & REALISATION Big Green Egg Europe BV Bureau Zeker PHOTOGRAPHY Sven ter Heide, Femque Schook, Annick Meijer, Lucio Elio and Studio Weichselbaumer. DISTRIBUTION Big Green Egg Europe BV

PRINTING Rodi Rotatiedruk

The reproduction of articles from Enjoy! is only permitted with the prior written permission of Big Green Egg Europe. This publication was prepared with the utmost care. However, neither the authors nor Big Green Egg Europe are liable for any loss or damage in connection with the information published in this issue. Big Green Egg®, EGG®, convEGGtor®, MiniMax™ and EGGmitt® are commercial trademarks or registered trademarks of Big Green Egg inc. © 2019 Big Green Egg Europe Enjoy! #13 2019

Recipe index 05


EN - #13 2019

T-bone Steaks Grilled turbot, lettuce, asparagus and tomato with Parmesan


Spatchcock piri piri chicken with grilled vegetables and chimichurri


Grilled cauliflower, celeriac and aubergine on potato gratin


Smørrebrød with grilled pickled herring


Smørrebrød with grilled langoustines and smoked mayonnaise


John’s hotdog


Pork tomahawk with fried vegetables


Veal tail with rocket salad and papaya




Sweet quark with caramelised plums and cinnamon meringue


Sesame tofu with broad beans, fermented carrot and monk’s beard with grilled summer vegetables


Chocolate rolls with strawberry jam


Greek yoghurt with granola and summer fruit Candied bacon with dark chocolate


Three courses from the Big Green Egg

And further…


The success behind Big Green Egg


Cooking in Copenhagen


Product information


Big Green Egg’s Flavour Fair


How do I maintain my EGG?


Portrait of a foodfreak


The vision of a vegetarian chef

4 PERFECT CONTROL WITH THE REGGULATOR You already had very accurate control over the temperature in the Big Green Egg thanks to the dual function metal top. However, after two years of product development, the highest degree of perfection has now been achieved with the latest version of the air regulator. This new vent cap leaves nothing to be desired.

equipped with a silicone handle. This allows you to quickly and easily adjust the air supply and with this the temperature without using tools or burning your fingers. Furthermore, the adjustable cap has been designed in such a way that the moving parts no longer stick together due to residual grease while it’s still cold.

The new and patented rEGGulator vent cap has an ergonomic design, excels in terms of sustainability and is multifunctional. Just like the dual function metal top, the robust rEGGulator gives you very accurate control over the temperature of your EGG. One of the advantages of the new cast iron accessory is that it is

The special coating prevents corrosion, which is very handy, because it means you can leave the rEGGulator in place. When you’ve finished EGGing, you simply close the rEGGulator (and the draft door at the bottom of the ceramic base). Your Big Green Egg is now 100% airtight and the charcoal will be extinguished.

New This means that you no longer need the green ceramic snuffer cap. For the finishing touch, the designers of Big Green Egg have come up with a separately available Rain Cap. There is always a chance of rain while using the EGG. As an enthusiastic EGGer you won’t let that put you off, but you don’t want raindrops in your Big Green Egg either. The Big Green Egg Rain Cap serves as an umbrella for your vent cap. The rEGGulator and the Rain Cap are available for Medium to 2XL models. The Rain Cap can only be used in combination with the rEGGulator.



Time for a

T-bone steak party! Remember the T-bone steak? The absolute bestseller of steak and grill restaurants is back! At home you can prepare this formidable piece of meat on your Big Green Egg, of course. Or you could invite your friends and buy some nice steaks and bottles of wine. It’s time for a T-bone steak party!


Extra flavour

A good T-bone steak needs little more than salt and pepper. However, if you want to add some different flavours, another delicious option is to mix some finely chopped garlic and rosemary with olive oil and brush your steaks with this mixture before grilling.

steak Serve these side dishes with your

As good as a T-bone steak tastes, it is always nice to serve some side dishes with it. You could make a large bowl of coleslaw, some tomato tapenade and chimichurri, for example. Or you could grill vegetables such as green asparagus and courgette slices on your EGG, or roast some cherry tomatoes and make some nice Hasselback potatoes that you brush with garlic and rosemary oil before preparation. Country bread and high-quality olive oil will complete your T-bone steak party. SERVES 6

How to organise your party You need a fairly large appetite for a sizeable T-bone, especially if you serve extra EGG dishes with it. That makes it the perfect steak to share. Don’t grill all the steaks at once but divide them over the afternoon or evening. Cut the steak(s) into slices and serve them as a kind of snack. You can prepare some side dishes in between to make sure there’s always something tasty on the table.

Tip: If you are a real meat connoisseur and you love that pure taste, choose dry-aged T-bone steaks. These steaks have usually been aged for between 21 and 28 days, which reduces the moisture content of the meat and intensifies its taste. As a bonus, dry-aged meat is (even) more tender.



Preparation in advance: 20 minutes Preparation: 10 minutes 4 T-bone steaks of approx. 750 g (over 2.5 cm thick)

Accessories: Cast Iron Grid Dual Probe Remote Thermometer PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 250°C. Remove the steak(s) that you’re about to prepare from the refrigerator. Leave the rest for the time being.

PREPARATION ❱ Sprinkle the T-bone steak(s) with salt and place them on the grid. Close the lid of the EGG and grill the meat for about 2 minutes. Give the steak(s) a quarter turn and grill for another 2 minutes to create a nice diamond grill pattern. ❱ Flip the steak(s) and repeat the above so that the meat gets a nice diamond grill pattern on both sides and reaches a core temperature of about 52˚C (medium rare). Close the lid of the EGG after each action. ❱ Let the steak(s) rest for a few minutes. Cut the meat into attractive slices and sprinkle with salt and pepper to taste if you wish.

Medium rare or… If you have company, the best way to cook a steak is medium rare, as there is a greater chance that everyone will like the doneness of the meat. If you want to try a different core temperature, check the table below. Rare Medium-rare Medium Medium-well Well done

48-50 °C 51-53 °C 54-57 °C 58-62 °C > 63 °C

Steak on the bone The T-bone steak is named after the T-shaped bone. On one side of the bone is a delicious entrecôte (sirloin) and there is a tournedos (tenderloin) on the other side. The smallest part is the tournedos. It is more tender than the entrecôte, which in turn has a bit more flavour. If you prefer you can buy these steaks separately, without the bone, and grill them in the EGG. However, the bone adds extra flavour during preparation, and a real T-bone steak is bound to impress your guests!



The ideal setup for this dishes

on Grid Cast Ir

grilling is great! You probably decided to buy your EGG partly because of all the different cooking techniques that can be used for preparing ingredients and creating dishes. Like classic grilling, directly above the glowing charcoal. Do you love the taste of grilled fish, meat, poultry and vegetables? Go crazy with these delicious grill recipes!

For serious grilling! Using the Cast Iron Grid for direct cooking gives the food beautiful, distinctive grill stripes. Cast iron retains heat better than stainless steel. Uses include: Short meat preparations / Vegetables / Fish / Fruit / Scallops

How to light up the Big Green Egg 1. Fill the ceramic base with charcoal to about five centimeters over the rim. Add three Big Green Egg Charcoal Starters. 2. Fully open the air control at the base and light the charcoal starters. Leave the lid open. The large amount of oxygen will soon get the charcoal glowing. 3. After 10-15 minutes, if the charcoal starters have burned up, install the accessories for the desired setup, depending on what you are cooking. 4. Close the lid and install the rEGGulator. Set the temperature with the draft door and rEGGulator. N.B. After lighting up, keep the lid of the Big Green Egg closed as much as possible to maintain the desired temperature.



Big Green Egg Temperature

Core Temperature

Time (approx.)

Grilling Fruit & vegetables

20-100 g

220 °C 220 °C 220 °C 230 - 250 °C 220 °C 220 °C 150 °C 190 -200 °C

55 °C 55 °C 52-58 °C 50-68 °C 50-68 °C 77 °C 54 °C

2-5 min. 13 min. 13 min. 16-20 min. 5-10 min. 5-10 min. 16-20 min. 6-8 min.

120 °C 120 °C 120 °C 180 °C 180 °C 180 °C

65 °C 55 °C 48 °C 77 °C 77 °C 77 °C

4 hour 3 hour 1,5 hour 75-90 min. 35-34 min. 16-20 min.

90 °C 90 °C 90 °C

65 °C 48 °C 50 °C

8-9 hour 1,5 hour 20-25 min.

150 °C 150 °C


3-4 hour 20 min.

250 °C 150 °C 150 °C 200 °C


6-10 min. 2-3 hour 2-3 hour 15 min.

Shellfish Fish Côte de boeuf Rib eye Lamb chops Chicken Duck breast Cooking with indirect heat Pork neck

20-100 g 150-250 g 1 kg 100-250 g 100-250 g 100-250 g 300 g

Leg of lamb Rump steak Full chicken Chicken leg Chicken breast Smoking Pork neck

2-5 kg 2-5 kg 1,5 kg 250 g 250 g

Rump steak Salmon Stewing Meat stew

1-3 kg 180 g

Vegetable stew Cooking on stone Pizza (crust 2-3mm)

1-5 kg

Roasting potatoes Roasting root vegetables Hot chocolate cake


2-5 kg

2-5 kg

2-8 kg



Grilled turbot, lettuce and asparagus with tomato with Parmesan


Preparation in advance: 20 minutes Preparation: 20 minutes 2 skinless turbot fillets of approx. 300 g 2 crops of baby Romaine lettuce 12 green asparagus spears vegetable oil (for greasing) 2-3 tbsp olive oil For the tomato 100 g grated Parmesan cheese 100 g unsalted butter, at room temperature 100 g panko (Japanese breadcrumbs) 4 anchovy fillets 1 sprig of basil 2 beef tomatoes 1 sprig flat-leaf parsley Accessory: Cast Iron Grid PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 230°C. ❱ Meanwhile, for the tomato with Parmesan, beat the Parmesan cheese and the butter until smooth and mix in the panko. Spoon the Parmesan mixture onto a firm plastic sheet (e.g. butcher’s foil or a clean plastic folder) and cover with a second sheet. Roll it out until the mixture is about 3 mm thick. Place it in the refrigerator to harden for at least 10 minutes. ❱ Pat the turbot fillets dry with a paper towel. Halve the crops of lettuce lengthwise, keeping the heart intact

and making sure that the leaves don’t fall apart. Remove the hard ends of the green asparagus and peel the lower part if necessary. For the tomato with Parmesan, finely chop the anchovy fillets. Pluck the leaves off the sprigs of basil, finely chop them and mix them with the anchovies. PREPARATION ❱ Soak a large paper towel with oil and use a pair of tongs to clean your hot grid. Repeat this a couple of times until no more dirt comes off the grid. This is important, because fish fillet is quite fragile. ❱ For the tomato with Parmesan, halve the tomatoes lengthwise and sprinkle them with salt and pepper to taste. Take the piece of Parmesan dough from the refrigerator and cut it into four slices big enough to cover the cut sides of the tomatoes. Spread the anchovy mixture over the cut sides of the halved tomatoes and cover with a slice of the Parmesan mixture. ❱ Place the tomatoes cut side up on the grid and close the lid of the EGG. Grill them for approximately two minutes. Meanwhile, brush the lettuce, asparagus and turbot fillets all around or on both sides with the olive oil. Remove the parsley leaves from the stalks and chop finely. ❱ Place the lettuce and the asparagus on the grid and close the lid of the EGG for 1 minute. Then grease the remaining part of the grid with oil and lay the turbot fillets on this part of the grid. Place them first on the side that had the skin on. This side has a slightly darker colour. Grill for 2-3 minutes.

❱ Flip the turbot fillets, but not too soon or they could stick to the grid. Flip the lettuce and the asparagus too. Let the ingredients grill for another 2-3 minutes and remove the turbot fillets from the EGG. Grill the vegetables for approx. 1 minute longer. In total, you grill the tomatoes for approx. 10 minutes, the lettuce and the asparagus for 3-4 minutes per side and the turbot fillets for 2-3 minutes per side. Close the lid of your EGG after each action. ❱ Distribute the turbot fillets, lettuce, asparagus and tomatoes over the plates or serve them on a nice board. Sprinkle the tomatoes with the finely-chopped parsley before serving.

Grilling tip: Fish is quite a fragile product, so you need to grease the grid and your fish shortly before you start grilling. Always put the skin side of a fish fillet on the grill first. This side is fattier than the meaty side, leaving an oily layer on the grid that allows the fillet to be removed more easily.



Spatchcock piri piri chicken


with grilled vegetables and chimichurri

Preparation in advance: 15 minutes (excluding 2 hours of marinating) Preparation: 70 minutes 1 corn chicken of approx. 1.2 kg 1 yellow courgette 1 green courgette 6 green mini peppers 6 yellow mini peppers For the piri piri marinade: 1 red onion 2 cloves of garlic 2 red chilli peppers 6 cardamom pods 1 tbsp black peppercorns 6 cloves 1 tbsp coarse sea salt 1 tbsp sweet paprika powder (pimentón dulce) 1 tbsp curry powder ¼ tsp ground mace ½ tsp dried oregano 3 balls of stem ginger (balls in syrup) 3 tbsp olive oil For the chimichurri: 2 firm beefsteak tomatoes 2 shallots 1 clove of garlic 1 red chilli pepper 2 sprigs flat-leaf parsley 10 chive stalks 3 tbsp olive oil 1 tsp mustard powder ¼ tsp ground bay leaf 1 tbsp rice vinegar Accessories: Cast Iron Grid Green Dutch Oven Round Instant Read Digital Thermometer PREPARATION IN ADVANCE ❱ For the piri piri marinade, peel and coarsely chop the onion and garlic. Remove the stem and seeds from the chilli pepper and coarsely chop the flesh. Crush all dry ingredients finely with a pestle and mortar or grind in a small food processor. Add the remaining ingredients and crush or grind until you have a smooth mixture. ❱ Using poultry scissors, cut the backbone out of the chicken by cutting through the ribs on both sides of the vertebra. Remove the carcass and flatten the chicken by pressing it down firmly with your open hands. Rub the marinade on both sides of the chicken. Cover and leave to marinate in the fridge for at least 2 hours. PREPARATION ❱ Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. For the preparation of the chimichurri, bring a pan of water



to the boil and prepare a bowl of cold water. Reduce the heat, cut a shallow X into the tomatoes and submerge them in the boiling water for about 10 seconds. Immediately cool them in the cold water. Remove the skins and halve the tomatoes. Scoop out the seeds and dice the flesh. ❱ Peel and finely chop the shallots and garlic. Remove the stem and seeds from the chilli pepper and finely chop the flesh. Pull off the parsley leaves and chop finely along with the chives. ❱ Heat the olive oil in the Dutch Oven on the grid of the EGG. Add the shallots and the garlic and close the lid. Fry for a few minutes until the shallots are translucent, stirring every now and again. ❱ Lift the pan out of the EGG and stir the mustard powder, ground laurel and vinegar into the shallot mixture. Mix in the tomato cubes and the finely chopped chilli pepper and add salt and pepper to taste. Allow to cool to room temperature. Meanwhile, heat the EGG to 170°C. Mix the parsley and the chives into the chimichurri and spoon it into a nice bowl. ❱ Place the chicken flat on the grid, skin side down, and close the lid of the EGG. Grill the chicken for about 10 minutes. ❱ Turn the chicken over and grill for another 15-20 minutes. Meanwhile, cut the courgettes into slices of approx. 1 cm thick. Use the probe thermometer to check whether the chicken is done. Insert the pen of the probe thermometer into the thickest part of the thigh. The thermometer should indicate a temperature of 72°C. ❱ Remove the chicken from the EGG and cover loosely with aluminium foil. Divide the courgette slices and the mini peppers over the grid and grill for approx. 1.5 minutes. Give them a quarter turn and grill again for 1.5 minutes to create a nice grill pattern. Flip the vegetables and grill the other side for 2 x 1.5 minutes as well. Close the lid of the EGG after each action. ❱ Remove the vegetables from the EGG and serve with the chimichurri and the spatchcock piri piri chicken.

Grilling tip: Have you grilled meat or poultry? Cover it loosely with aluminium foil and leave to rest for 5-10 minutes. It will lose a lot less moisture during carving.

Grilled cauliflower, celeriac and aubergine SERVES 4

on potato gratin

Preparation in advance: 20 minutes Preparation: 65 minutes 1 cauliflower 2 slices of celeriac, 2 cm thick 1 aubergine 1 clove of garlic ½ sprig of thyme ½ sprig of rosemary 3 tbsp olive oil 1 tsp ras el hanout 16 mini (vine) tomatoes For the potato gratin: 2 onions 400 g slightly floury potatoes 1 leek 1 tbsp olive oil 300 ml whipping cream 50 g grated mature cheese 50 g grated Parmesan cheese Accessories: Cast Iron Grid Cast Iron Grid Lifter convEGGtor Cast Iron Skillet PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. Meanwhile, remove the leaves from the cauliflower and cut the vegetables into slices of approximately 2 cm thick. Peel the celeriac slices. Cut the aubergine in half lengthwise. Peel and finely chop the garlic. Remove the leaves from the thyme and the needles from the rosemary, and chop finely. PREPARATION ❱ Rub the aubergine halves with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste, garlic, thyme and rosemary. Place them on the grid, cut side down, and close the lid of the EGG. Grill the aubergines for 5 minutes and then turn them over so that they are skin side down. Grill them for about 10 more minutes. ❱ Meanwhile, rub the cauliflower slices with 1 tablespoon of the olive oil and sprinkle with ras el hanout. Rub the

celeriac slices with the rest of the olive oil and sprinkle them with salt and pepper to taste. Place the aubergine on the grid and grill the slices for 3 minutes on each side. ❱ Remove the grilled vegetables from the EGG and set them aside. Lift the grid using the Cast Iron Grid Lifter, place the convEGGtor in the EGG and return the grid. Place the Cast Iron Skillet on the grid in order to preheat it. Close the lid of the EGG and lower the temperature to 200°C. ❱ Meanwhile, peel and chop the onions for the potato gratin. Peel the potatoes and cut them into cubes of 0.5 cm. Cut the leek into thin rings. ❱ Heat the olive oil in the skillet. Add the onions and fry for a couple of minutes until they become translucent. Stir in the potato cubes and pour the whipped cream into the skillet. Close the lid of the EGG and allow the potatoes to cook slowly for about 20 minutes until they are almost soft. ❱ Carefully stir the leek into the potatoes. Sprinkle with salt and pepper to taste and then add both types of cheese. Close the lid of the EGG and allow the potato gratin to cook for approx. 10 minutes so that the cheese melts. ❱ Finally, divide the grilled vegetables and the tomatoes over the potato gratin and leave everything to cook for another 10 minutes before serving.

Grilling tip: Toss vegetables lightly in olive oil before you put them on the grid, especially the more fragile varieties such as lettuce and chicory. This allows them to be removed from the grill more easily.

Cast Iron Grid

The grill pattern is the chef’s signature. Adorn salmon steaks, beef steaks and vegetables with the same pattern using the Cast Iron Grid. This cast iron grid creates meat with a tasty and crispy crust and a delicious juicy core. Have you signed your dish? Then dish it up.

Keep your Cast Iron Grid as good as new

A cast iron grid is pretty much indispensable when you’re grilling. It gives you the nicest and tastiest results! With these tips, you can keep your grid as good as new. • Always use the Cast Iron Grid Lifter to place the grid in your EGG and to take it out. This anchors the heavy grid and gives you a firm grip. Cast iron is rather brittle and therefore more susceptible to breakage if the grid is dropped. • Don’t place a cold cast iron grid in a boiling hot EGG, but let it warm up gradually while you bring your EGG up to the desired temperature. The big temperature difference could cause the grid to crack. • Clean your grid with a brush while it’s still warm. • Seasoning your grid every now and again will give it a good non-stick layer, prevent it from attracting dirt and protect it from corrosion. ▪ Ignite the charcoal in your EGG and place the Cast Iron Grid in the EGG. Heat to 180200°C. Close the draft door and the rEGGulator and leave the grid in your EGG for an hour. Oil the (discoloured) grid thoroughly using a vegetable oil such as peanut oil. Ignite the charcoal again and reheat your EGG to 180-200°C. Close the draft door and the rEGGulator and leave the grid like this for an hour.

Pietro Leeman Joia 1 Michelin star


Ever since the first container with EGGs was unloaded in the port of Rotterdam in 2002, the Big Green Egg has been slowly conquering Europe. Europe was introduced to a unique device: the kamado. The professionals and foodies who quickly discovered the Big Green Egg have been cooking for years on this special type of kamado. The history of this unique and clay oven-based cooker goes back thousands of years...

Asian cooking pot

An ancient clay oven was the predecessor of the kamado, a cooking pot made of clay. Ed Fisher, founder of Big Green Egg Inc., discovered the kamado by chance in the 1950s while stationed in Japan as a navy lieutenant. Impressed by the delicious taste of the dishes that were prepared on the kamado, Fisher decided to bring this Asian cooking pot to the US. Thanks to the American barbecue culture, the resourceful American fitted the kamado with a grid and thus created a multifunctional cooker.

The colour green

Filled with enthusiasm about the possibilities of the cooker and the great taste of the dishes he cooked on his kamado, Ed Fisher decided to import these cookers from Asia in 1974. Initially, the stock in the warehouse of his shop on Clairmont Road, Atlanta, just gathered dust. His core activity was the sale of pachinko machines of Japanese origin, and the kamado seemed unable to conquer the hearts of the Americans. Sales only picked up once Fisher thought of giving his egg-shaped cooking appliances a recognisable, uniform green colour and the catchy name of Big Green Egg.

The added value of an EGG

In order to rouse the curiosity of his customers and of passers-by, and to introduce them to the tasty and juicy foods cooked on the Big Green Egg, Fisher ceremoniously placed an EGG in front of his shop. He used it to prepare chicken wings and other dishes, and all this activity and the delicious smell began to draw attention. From that moment on, people were convinced by their personal experience of the added value of an EGG and within a short period of time, the Big Green Egg became incredibly popular. It was true that the flavours were irresistible, but the durability of the cooker left much to be desired. For Ed Fisher, this was reason enough to develop the Big Green Egg further.


Fisher perfected the Big Green Egg based on feedback and his own experience. The EGG was fitted with a thermometer and in the mid-1990s, the vulnerable clay was replaced by a high quality ceramic that was produced using technologies developed by NASA. Big Green Egg is the only kamado in the world that is crafted using such a strong, durable type of ceramic. Since then, the ceramic components have been produced in Mexico, a country with an impressive history in the field of ceramics and where advanced production techniques are used. The highly insulating properties of the ceramic resulted in a decrease in fuel consumption and a more stable temperature. In addition, the EGGs were given a new coating consisting of an indestructible porcelain enamel.


This not only made the modern version of the EGG far more durable, it was also more versatile. To this day, the Big Green Egg is the only kamado made using ceramic produced in Mexico. Thanks in part to the use of technologies developed by NASA, its unique ceramics allow the Big Green Egg to handle much higher temperatures and it was - and is - many times stronger than the clay version, as well as other kamados produced with ceramic. Over the course of years, a unique cooker has been developed and the goal to produce the best kamado in the world had been achieved. Big Green Egg Inc. is still investing in possible improvements so that Big Green Egg, The Original, remains the world’s best kamado and they have booked great success; after all, the Big Green Egg has often been copied but never equalled.





If you google Copenhagen, you are bound to come across Nyhavn, one of the hotspots of the city. The terraces of the colourful cafés and restaurants are packed with tourists, all wanting to take selfies. However, if you want to experience the authentic Copenhagen food scene, you really need to look further afield. Copenhagen is a wonderful city. The centre is conveniently compact and has plenty to offer, whether you are visiting the city to go shopping, admire the cultural attractions or give your taste buds a culinary treat. Copenhagen is the birthplace of the New Nordic Cuisine, which has not only conquered Scandinavia but is now also acquiring global renown and presenting Scandinavian cuisine to many chefs in a new light. This new cuisine was pioneered by the Dane Claus Meyer, who is a hospitality entrepreneur, nutritional science professor, author, TV chef and food philosopher. In 2004, the founder of restaurant Noma

organised the Nordic Cuisine Symposium with chef de cuisine René Redzepi and set out ten objectives in the New Nordic Cuisine manifesto together with several other leading Scandinavian chefs. This resulted in a cuisine that not only focuses on flavour but also considers man, nature and sustainability and stands for pure, simple, fresh, honest, authentic, local and seasonal food. This is a perfect match for the Big Green Egg! It is high time for a food tour through Copenhagen during which chefs prepare their signature dish on the EGG. Mission, Studio & Almanak Once you have taken your selfie at Nyhavn, you don’t have far to walk. From Nyhavn, turn right into Havnegade and you will immediately spot The Standard, an eye-catching building in Art Deco style. It was built in 1937 to function as a customs office, and it also sold tickets for the Øresund ferry to Malmö. When the office closed in 2002, the building was sold

Cooking in Copenhagen

The centre is conveniently compact and has plenty to offer, whether you are visiting the city to go shopping, admire the cultural attractions or give your taste buds a culinary treat.

and it was converted into a restaurant. In 2013 it was taken over by new investors, one of whom was Claus Meyer. The building incorporates a private dining room and three completely different restaurants, Mission, Studio and Almanak, each of which has its own chef and team. Restaurant Mission is the latest asset. It is a young and delightfully casual Mediterranean restaurant with a light-hearted reference to the many food cultures that converge in the Mission District of San Francisco. Incidentally, the sustainability principle goes beyond the food on the plate, as the tables are made from old frames and the guests sit on quirky chairs made from scrap iron. The tastiest smørrebrød Studio offers food at a very high level, both literally and figuratively. This small-scale restaurant earned a Michelin star within just one year. Sitting at the high tables and sampling a mix of Nordic cuisine with Chilean influences, you can enjoy magnificent views over the water. However, if you want to discover the genuine Danish cuisine, you really have to visit Almanak. The evening menu offers contemporary, sophisticated dishes based on local ingredients and Danish traditions, and during the day you can experience what is possibly the tastiest smørrebrød in Copenhagen. Chef de cuisine David Marc Segato Pedersen likes the idea of preparing one of the Almanak smørrebrød dishes on the Big Green Egg. He gets down to work straight away. Danish lunch classic On the menu is smørrebrød with grilled pickled herring, cream cheese and deep-fried capers. While the food is cooking, the chef explains that smørrebrød stands for ‘smør og brød’, which simply means butter and bread. In



--- Copenhagen ---

Almanak recipe

Smørrebrød with grilled pickled herring Preparation in advance: 20 minutes Preparation: 10 minutes


4 (double) pickled herring fillets 50 g parsley 3 eggs 100 g rye flour 100 g coarse mustard sunflower oil, for greasing 4 slices of rye bread 1-2 tbsp butter 4 tbsp (smoked) cream cheese 2 tbsp fried capers cress, for garnishing

PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat to 200°C. Meanwhile, wash the pickled herring fillets and pat dry. Cut the ends of the fillets so they are nice and straight. Pick the parsley leaves. Set about a quarter of the leaves aside for the garnish and chop the rest finely. Beat the eggs in a deep plate and sprinkle the rye flour on a plate.

❱ Place the herring fillets on the worktop, skin side down. Brush the meat side with the coarse mustard, sprinkle them with the finely chopped parsley and fold the fillets up. Coat with the beaten egg and then with the rye flour. PREPARATION ❱ Grease the grid with sunflower oil and put the herring fillets on it. Place the grid in the EGG and close the lid. Grill the fillets for about 3 minutes until the bottom half is golden brown, then turn the herring fillets over and grill them for another 3 minutes. Meanwhile, butter the slices of rye bread and scoop the cream cheese into a piping bag. ❱ Remove the grilled herring from the EGG and sprinkle with salt and pepper to taste. Put a herring on each slice of bread. Pipe some of the cream cheese onto the herring and garnish with the deep-fried capers, the parsley that you set aside and the cress.

Tip: You can serve the fillets immediately on a slice of rye bread while still warm, but you can also preserve them. This will make the flavour slightly more acidic and will soften the fish. This is a true Danish classic! To do this, heat 1 part water, 1 part vinegar and 1 part sugar with a bay leaf, 6 peppercorns and an onion cut into rings until the sugar is dissolved. Let this mixture cool off and pour it over the grilled herring. Leave the fillets in the refrigerator for at least 1 day and eat the grilled preserved herring cold, or heat it up again in your EGG.

--- Copenhagen --Deep-fried capers Deep-fried capers are delicious and very easy to prepare. To make them, heat a layer of rapeseed oil or sunflower oil in a pan to 180°C. Meanwhile, rinse the capers in a sieve, drain them well and pat them dry. Deep-fry the capers for about 5 minutes until crispy, allow to drain on paper towels and sprinkle with freshly ground sea salt.

the 19th century, this was the standard lunch for farmers and workers, who often topped a slice of rye bread and butter with the leftovers from yesterday’s evening meal. The bread gradually became more generous, the toppings were chosen with greater consideration, and this became a genuine Danish classic. Rye bread still forms the basis for between 80 and 90% of all smørrebrød, although nowadays sourdough bread is also frequently used. David samples his dish and nods approvingly. He has now acquired a taste for the Big Green Egg, and as a bonus, he makes another version with grilled langoustines and smoked mayonnaise. Meatpacking district We now head for the Meatpacking district in the trendy district of Vesterbro. In the 19th and 20th centuries, this district housed the local meat industry, with its slaughterhouses and meat processing businesses. Nowadays this raw, industrial neighbourhood is popular with local residents due to its many restaurants and bars. It attracts a nice mixture of people, with twenty-somethings drinking craft beers on one of the terraces, dynamic businesspeople snatching a quick lunch, couples enjoying each other’s company and families with children. If you enter Bean Geeks Chocolate and Mikkeller General Store, it is highly unlikely that you will leave without making a purchase, as it is hard to resist the temptation of the chocolate produced on site or the Mikkeller craft beers. Hija de Sanchez, who was the sous-chef at Noma for many years, has a taco restaurant in the district, and Gorilla is the place to go if you fancy a Mediterranean snack. If you are a meat lover, the combined butcher and brasserie Fleisch is a must. The organic tartare is exquisite and the bourbon infused with home-smoked bacon is a match made in heaven. From nose to tail The first stop in the Meatpacking district is NOSE2TAIL Meatpacker, a restaurant

Almanak recipe



Preparation in advance: 35 minutes Preparation: 5 minutes 8 spring onions 1 small white onion 50 g butter 50 ml rapeseed oil 8-12 peeled langoustines 4 slices of sourdough bread 12 nasturtium leaves For the smoked mayonnaise: 150 ml rapeseed oil 1 egg yolk 1 tbsp Dijon mustard 1 tbsp cider vinegar Accessories: Cast Iron Sauce Pot Pecan Wood Chips convEGGtor PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat to 80°C. Meanwhile, for the smoked mayonnaise, pour the rapeseed oil into the Cast Iron Sauce Pot. ❱ Sprinkle a handful of Pecan Wood Chips over the smouldering charcoal and place the convEGGtor and the grid in the EGG. Place the pan with the oil on the grid and close the lid of the EGG. Allow the rapeseed oil to smoke for about 10 minutes. ❱ Remove the pan of oil from the EGG and let it cool off entirely. You could pour it into a small container to help it cool. Remove the grid and the

convEGGtor. Replace the grid and heat the EGG to 250°C. ❱ Remove the outer leaves of the spring onions and cut off the green parts. Peel and halve the onion. Melt the butter and mix with the rapeseed oil. Brush the langoustines and the slices of bread with the butter mixture. ❱ For the mayonnaise, beat the egg yolk with the Dijon mustard, the cider vinegar and a pinch of salt, using an electric mixer, until the mixture has a light yellow colour. While still beating, slowly pour in the smoked rapeseed oil in a small trickle to prevent the mayonnaise from curdling. Continue to beat until the mayonnaise is nice and thick. Season to taste with salt, pepper and extra cider vinegar if necessary. PREPARATION ❱ Place the langoustines, spring onions, onion and the slices of bread on the grid. Grill the ingredients for about 1 minute, then turn and grill for another minute. Close the lid of the EGG after each action. ❱ Remove the ingredients from the EGG. Put 2 or 3 langoustines and 2 spring onions on every slice of bread. Cut the onion into thin wedges. Spoon some of the smoked mayonnaise on the langoustines and place a few wedges of grilled onion on top. Garnish with the nasturtium leaves.



--- Copenhagen -- located in the basement of a former liver pâté factory. In the vernacular, this restaurant is referred to as the meat bodega. It is famous for its steaks and pork dishes, including flæskesvær (crispy pork crackling). If you don’t like meat, you can always find a chicken or fish dish on the menu. For flæskesvær, the pig skin is sliced very thinly. After the fat has been scraped off, the skin is boiled on a low heat in lightly salted water for three hours. It is then dried for twelve hours at 75°C, after which it is time for the finishing touch, which consists of deep-frying in vegetable oil for a few seconds. The crackling will swell up massively and become nice and crispy. Sprinkled with a tasty blend of spices and served with homemade mayonnaise, it makes a delicious snack. Self-made chef Restaurant manager Sam Musana is immediately enthusiastic about the idea of preparing a dish on the Big Green Egg and he calls in chef de cuisine Emil Studnitz. Emil is a self-made chef with a natural talent. He previously worked at a butcher for three years, simply to learn everything there is to know about meat. While Emil prepares a pork tomahawk with fried vegetables on the EGG, he explains, ‘In order to impress upon the guests that all parts of the pig can be prepared easily and deliciously so that nothing goes to waste, we have a different part on the menu every day. On Fridays and Saturdays in the summer months, we place a large grill on the terrace on which we roast a whole pig, low and slow. Pork is a fundamental element of Danish traditional cuisine. Our meat comes from small farms where the animals are treated with care and attention. That is reflected in the quality.’ The tomahawks and the vegetables are now ready to eat. The result is deliciously juicy and flavoursome. Is it the quality of the meat, the preparation on the Big Green Egg, or perhaps a combination of the two? The next level We finally check whether John Michael Jensen can be found at his hotdog deli in the Meatpacking district. After all, like smørrebrød, hotdogs are inextricably linked to the Danish lifestyle. John has just arrived and he, too, is keen to take on the challenge of preparing a hotdog on the Big Green Egg. Although he looks more like a hearty seafarer, John started out as a pastry chef. After running a hotdog stand at Copenhagen Central Station for twelve years, it was time for a change. John explains, ‘I wanted to do my own thing more. I had plenty of ideas but because my stand was part of a chain, I didn’t have much freedom. That is why I started John’s Hotdog Deli here in 2017. I wanted to progress to the next level. I had already developed my own sauces. It started with a chilli sauce. I wanted to have the best tasting sauce. Just over five years ago, I went to the States for this, but none of the 55 sauces I tasted was good enough.’ The secret of a good sausage I finally got a basic recipe from an American, and using this as a starting point I experimented to create my own sauce. I now have 28 different sauces that are available throughout Scandinavia.’ John stresses that some sauces are only available for about three months. ‘For example, if I can’t get good chilli peppers, we don’t make the chilli sauce.’ The optional pickles and chutneys served with the hotdogs all come from John’s own kitchen as well, and the sausages at John’s Hotdog Deli are made according to his own recipe. Together with a local butcher that produces the sausages, John has developed ten different varieties. The latest is based on bear meat. The secret of a good sausage? ‘High-quality meat, fat and cherry wine, a casing with a good bite and the right preparation,’ reveals John. That shouldn’t be a problem with the Big Green Egg! With all the other signature dishes featured during this trip, the EGG allows you to explore the Copenhagen food scene from the comfort of your own home.

JOHN’S HOTDOG Preparation in advance: 30 minutes (excluding rest time) Preparation: 30 minutes 4 fresh sausages of your choice 4 hotdog buns sauce of your choice For the sweet-and-sour carrot: 500 ml white vinegar 250 g sugar 1 kg purple carrots For the sweet-and-sour onion: 350 ml white vinegar 135 g sugar 1 star anise 1 kg red onions For the cherry chutney: 1 kg red onions 250 ml apple vinegar 250 ml cherry wine 200 g cane sugar 1 star anise Accessories: convEGGtor Drip Pan Quick-Read Thermometer PREPARATION IN ADVANCE ❱ For the sweet-and-sour carrot, bring the vinegar and the sugar to the boil with salt and pepper to taste. Turn off the heat and allow the mixture to cool. Meanwhile, peel the carrots and grate them or cut them into thin strips. Place the carrot strips in a mason jar and pour the cooled sweetand-sour mixture over them. Close the jar and leave it for at least 1 week before using the sweet-and-sour carrot. ❱ For the sweet-and-sour onion, bring the vinegar, the sugar and the star anise to the boil with salt and pepper to taste. Turn off the heat and allow the mixture to cool. ❱ Meanwhile, peel the red onions and


cut into thin rings. Place the onion rings in a mason jar and pour the cooled sweetand-sour mixture over them. Close the jar and leave it for at least 1 day before using the sweet-and-sour onion. ❱ For the cherry chutney, peel and dice the red onions. Mix them with the apple vinegar, cherry wine, cane sugar, star anise and salt and pepper to taste in a pan. Bring the onion mixture to the boil, reduce to a low heat and leave to simmer gently for 7 to 8 hours until the chutney has reduced. Remove the pan from the heat and leave to cool. You can serve the chutney immediately, but you can also store it in a mason jar. PREPARATION ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the Drip Pan on top of that and the grid above, to a temperature of 170°C. ❱ Place the sausages on the grid and close the lid of the EGG. By cooking them indirectly and at a low temperature, the skin is unlikely to burst and there will be no flames caused by dripping fat. ❱ Keep turning the sausages after about 5 minutes. They will be done after a total of about 15 minutes, when they are nice and brown all over and have a core temperature of 65-70°C. You can measure the temperature with the Quick-Read Thermometer. ❱ Cut open the hotdog buns and remove the sausages from the EGG. Place the buns on the grid, cut side down, for about 30 seconds. Close the lid of the EGG after each action. ❱ Remove the buns from the EGG, place a sausage in them and serve with the sweet-and-sour carrot, the sweet-andsour onion, the cherry chutney and a sauce of your choice.

Quick-Read Thermometer

Officially it is called the Big Green Egg QuickRead Digital Food Thermometer. Which pretty much says it all. In a few seconds, it digitally reads the temperature of your leg of lamb or stuffed chicken. Accurate to the degree (up to 300°C!). Handy pocket size, and the handle serves as a storage case.

--- Copenhagen ---


John’s Hotdog Deli Recipe

with fried vegetables

Preparation in advance: 20 minutes Preparation: 15 minutes 4 pork tomahawks (rib chops with long rib) 2-3 tbsp lemon thyme oil with roasted garlic (see basic recipe) For the vegetables: 10 small potatoes 1 carrot ¼ purple cauliflower ¼ white cauliflower ¼ romanesco ¼ yellow cauliflower 16 green beans 3 spring onions 3 tbsp sunflower oil Accessories: convEGGtor Cast Iron Skillet - Small Instant Read Digital Thermometer

NOSE 2 TAIL recipe


PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 200°C. ❱ Meanwhile, for the vegetables, thoroughly rinse the potatoes. Bring them to the boil in a pan of water. Turn down the heat and cook them for 7-10 minutes until they are almost done. Peel and slice the carrots. Cut all of the cauliflower varieties into florets. Remove the ends of the green beans and coarsely chop the spring onions. ❱ Drain the potatoes, allow them to cool slightly and cut into quarters. PREPARATION ❱ Brush both sides of the pork tomahawks with the lemon thyme oil and the roasted garlic and season to taste with salt and pepper. Heat the sunflower oil in the skillet for the vegetables. ❱ Place the tomahawks on the grid and divide the vegetables over the skillet. Close the lid of the EGG. Grill the tomahawks and fry the vegetables for approx. 2.5 minutes, rotate the tomahawks a quarter of a turn to create a nice grill pattern and turn the vegetables. Close the lid and grill and fry the food for another 2.5 minutes.

Turn over the tomahawks and grill and fry for another 2 x 2.5 minutes, also turning the vegetables each time. Check whether the vegetables are al dente and measure the core temperature of the tomahawks using the Instant Read Digital Thermometer. If you have very high-quality meat, a core temperature of 56°C is sufficient. This will ensure that the meat is extra juicy. If in doubt, maintain a higher core temperature of approximately 65°C. Grill the tomahawks and fry the vegetables for longer if necessary. ❱ Sprinkle the vegetables (and the tomahawks, if you prefer) with salt and pepper to taste and divide them over the plates.

ip: T Tip If you want to keep it simple, you could just use one type of cauliflower instead of all the different varieties.

Lemon thyme oil with roasted garlic ¾ bulb of garlic ½ bunch of lemon thyme 250 ml extra virgin olive oil 250 ml sunflower oil ❱ Heat a frying pan without any fat. Halve the cloves of garlic, add them to the pan and fry them until brown. ❱ Place the garlic and the sprigs of thyme in a pan with the olive oil and the sunflower oil and heat to 50°C. Maintain this temperature for approx. 20 minutes. Turn off the heat and allow the oil to cool. ❱ Pour the oil through a sieve and into a clean bottle using a funnel. The oil will keep for about 4 months and tastes great with pork but also over potatoes.




To find out more about the idea behind the kamado and Big Green Egg we have to travel back in time for many centuries. More than 3,000 years ago it was already used in East Asia as a traditional, wood-fired clay oven. That is where the kamado was discovered, embraced and taken along by the Japanese, who lovingly referred to it as ‘kamado’, meaning oven or fireplace. American soldiers discovered the kamado in Japan in the middle of the previous century and took it home as a souvenir. In the course of time, the ancient model was further refined in accordance with contemporary knowledge, production technologies and innovative materials. Even the revolutionary advancements in ceramic technology by NASA contributed to the realisation of an exceptional outdoor cooking appliance: the Big Green Egg.



Grid: ø 33 cm Cooking surface: 855 cm2 Weight: 35 kg

Grid: ø 25 cm Cooking surface: 507 cm2 Weight: 17 kg The Mini is delivered as standard without EGG Carrier.


The Japanese, the Americans, the Europeans: everyone who tastes dishes prepared on a Big Green Egg is forever a fan due to the unparalleled great taste. What is the secret behind the EGG? It is actually a combination of several things. It is the ceramic that reflects the heat, generating an airflow that makes the ingredients and dishes exceptionally tender. It is the perfect circulation of air, which ensures that food cooks evenly and at just the right temperature. And it is the fact that the temperature can be controlled and maintained down to the finest degree. As a result of the high-quality heat-insulating ceramic, even external temperatures do not affect the temperature inside the EGG. And – last but not least - its spectacular appearance!


Grid: ø 33 cm Cooking surface: 855 cm2 Weight: 36 kg


Grid: ø 38 cm cm2 Cooking surface: 1.140 Weight: 51 kg


Grid: ø 46 cm Cooking surface: 1.688 cm2 Weight: 73 kg


Enjoying the good life together - that's what the Big Green Egg is all about. Surrounded by family, friends and loved ones, and the most delicious dishes you have ever tasted. Because the Big Green Egg has a temperature range of 70°C - 350°C, you can apply all sorts of cooking techniques, such as grilling, baking, boiling, stewing, smoking and slow-cooking. Do you want to make it more versatile than it already is? There are clever accessories available for each Big Green Egg model which make cooking on the EGG even more easy and fun with even more flavour. The multifunctional EGG and good company are a great recipe for unforgettable moments.



Grid: ø 61 cm Cooking surface: 2.919 cm2 Weight: 99 kg


Grid: ø 74 cm Cooking surface: 4.336 cm2 Weight: 170 kg

THE BIG GREEN EGG EXPLAINED Solid quality. Superior ceramics. Serious outdoor cooker! REGGULATOR Adjust, to regulate airflow and precisely control temperature.


TEMPERATURE GAUGE Gives precise internal temperature readings.

A ceramic dome with chimney that can be

Monitor cooking progress without opening

opened and closed easily because of the

the EGG.

spring mechanism. The ceramic material features a protective, double glazing layer. The insulating, heat retaining properties of the ceramic material create a flow of air


within the EGG, ensuring that dishes are

The Stainless Steel Grid is used as the primary

cooked evenly and tastefully.

cooking surface for grilling and roasting.

FIRE RING Stacks on top of the fire box, providing the shelf for the heat diffuser and cooking grids.

GRATE Sits inside the fire box. Perforated to allow air flow up through the EGG and any ash to


drop down, for easy removal after cooking.

The fire box rests in the ceramic base and must be filled with charcoal. Since the fire box is equipped with sophisticated openings and works with the vents at the bottom of the EGG, the air flow is constant and optimal when the rEGGulator and draft door are open.


DRAFT DOOR Works in combination with the rEGGulator,

Heavy duty insulated ceramics. Glaze prevents

regulating the inbound air supply to

chipping and fading.

control temperature. Also enables easy removal of ash.

Check for the latest innovations our website: biggreenegg.eu

The natural Big Green Egg charcoal consists of a mix of oak and generating - unlike many other types of charcoal - exceptionally little

Just 3 charcoal starters are needed to be ready to cook within 15 minutes!

ash and providing a subtle smoky flavour. One batch of charcoal

The natural Big Green Egg Charcoal Starters contain

provides a constant temperature for an average of 8-10 hours.

no chemicals, and are odourless and tasteless.

hickory; a perfect blend! The large pieces of charcoal burn slowly,



By placing the ceramic convEGGtor, you can easily convert the Big Green Egg to an oven. This heat shield ensures that the charcoal does not radiate direct heat onto the food, which is Use the cast iron dual function metal

ideal for cooking delicate ingredients, slow cooking and more.

Top or the rEGGulator to control the airflow

Adding the Baking Stone allows you to also bake the best

and accurately manage the temperature.

bread, and pizza with an authentic crispy crust.



Big Green Egg’s Flavour Fair Every year, their enthusiasm for the Big Green Egg drives our ambassadors from various European countries to join forces. The result is Big Green Egg’s Flavour Fair, a delicious, exciting and unforgettable annual event that true fans absolutely cannot miss! During Big Green Egg’s Flavour Fair, pros cook small dishes for the fans. They share their knowledge, experiences and reasons for using the Big Green Egg. And of course, they let you enjoy the delicious results of their efforts. Nowhere else can you experience so many different preparation methods and Big Green Egg flavours. Many of the first visitors to Big Green Egg’s Flavour Fair and our longestserving ambassadors still attend the Flavour Fair held in their own countries. As soon as the date is announced, they book the time to take part in the fun all over again. In addition to the preparation methods made possible by the Big Green Egg, craft, passion and expertise are the event’s key themes. The range of dishes is very diverse, with meat, fish, vegetables, and sweet and savoury pastry dishes all well represented. Also, if you have a question about ingredients, dishes and/or cooking techniques, you can just ask the professionals in person!

Agenda Country Switserland Belgium Lithuania Slowakia Finland Netherlands Hungaria Russia Estonia

Date 14 April 19 May 26 May 1 June 9 June 16 June 15 Sept Sept Follow us online

More information: biggreenegg.ch biggreenegg.be biggreenegg.eu/lt biggreenegg.sk biggreenegg.fi biggreenegg.nl biggreenegg.hu biggreenegg.ru biggreenegg.eu/ee

Would you like to stay informed about Big Green Egg’s Flavour Fair? If you would like to know in which countries Big Green Egg’s Flavour Fair is organised and when they are slated to be held, please visit biggreenegg.eu or like the Big Green Egg Europe Facebook page, where you will find all the information you’re looking for, such as the programme and ticket information.



It’s hardly rocket science. The better you look after your Big Green Egg, the longer it will last and the longer it will keep looking good. The question is how. Peter Bootsma, Big Green Egg expert since the early days, explains the maintenance required for each component.


BASE Clean the outside of the ceramic base occasionally (I do this more often as I use my EGG almost every day) using water and soft soap. This is easier to do if the EGG is still slightly warm.

If you are using your Big Green Egg for the very first time, make sure that the dual function metal top/rEGGulator is properly seasoned. If you don’t, the metal top could attract dirt. This is how to season it. Heat your EGG to a temperature of 180-200°C and place the dual function metal top/rEGGulator on the grid in the EGG. Place the ceramic snuffer cap on your EGG and close the draft door (this will cause the temperature to drop slightly and the charcoal will go out, but this is not a problem). Leave for one hour, after which the cast iron will have changed colour. Once the dual function metal top/rEGGulator has cooled down, rub on some Crisco or vegetable oil, such as peanut oil. This is what we call seasoning. Bring the temperature back up to 180-200°C. Replace the dual function metal top/rEGGulator on the grid and close the EGG with the ceramic snuffer cap. Close the draft door and leave the dual function metal top/rEGGulator to season for about an hour while the EGG cools down. Repeat this seasoning process once or twice a year to keep the dual function metal top/rEGGulator in good condition.

FRAME If you regularly move your Big Green Egg around, the nuts and bolts could shake loose, so they need to be tightened every once in a while. Occasionally cleaning the frame with water and soft soap will do it the world of good. It will also look more attractive.

DOME You can maintain the inside of the lid by occasionally brushing it with a steel brush. e of the If you clean the outsid water, py soa h wit e ceramic bas e of sid out you could clean the e. tim e sam the at the lid

STAINLESS STEEL GRID CAST IRON GRID It is easiest to clean the grid when it is still slightly warm. The Dual Brush Grid Scrubber is the best tool for the job. After scrubbing, just rub it with a wad of paper. I always store my EGG immediately after using it, when I am not really in the mood for cleaning. When I fire it up the next time, I clean the grid as soon as it starts heating up. This takes no time at all, and cooking on the EGG is so much better without any leftovers stuck to the grid.

convEGGtor The convEGGtor is designed in such a way that it ensures a good airflow and excellent heat conductivity. As the convEGGtor allows only indirect heat to pass through, it transforms your EGG into a fully-fledged outdoor oven. If you want to prevent the convEGGtor from becoming dirty while cooking, place a drip tray on top of it. If you forget to use a drip tray, no worries. Just heat your Big Green Egg to 250°C with the convEGGtor inside and all the dirt will burn off. When there is no more smoke coming out of the dual function metal top, that means that it is clean enough. If you want to clean it more quickly, you could use the Dual Brush Grid Scrubber.

FIRE BOWL AND FIRE RING This is easy. uire These components req no maintenance.

Cast iron is a wonderful and tremendously strong material, but it is also brittle. This means that it does need a bit of extra attention every now and then. Besides cleaning, which is done in the same way as the Stainless Steel Grid, the Cast Iron Grid also needs to be seasoned like the dual function metal top. I explained exactly how to do that in the section on the dual function metal top. Be sure to always use a Grid Lifter when placing the Cast Iron Grid in your EGG. This will prevent you from accidentally dropping the heavy grid on your fire ring, causing this to crack. Always allow the grid to heat up gently in your Big Green Egg (in other words, do not place a cold grid in a very hot EGG) to prevent any cracks due to a sudden extreme temperature difference. This can be done by placing the grid in the EGG while this is heating up. This puts less strain on the cast iron.

HEAT UNTIL WHITE? Let’s start by getting rid of a misconception here. You sometimes hear EGG users say that they stoke up their Big Green Egg until white or clean. They do this by submitting their EGG to extremely high temperatures for a very long time. However, the more you use the Big Green Egg, the blacker it will become. As a consequence, it will function more effectively and become more stable. For me, as a Big Green Egg fan, this seems to be the most important thing.


The gasket in your Big Green Egg has two functions. It acts as a cushion, preventing damage when closing the EGG, and it also creates an airtight seal. If the gasket becomes too hard, it will no longer function properly and needs to be replaced. This is done by first removing the old gasket. Scrape the underlying ceramic clean using a sharp knife or putty knife and remove any residue using 80grit sandpaper. Finally, wipe clean with a kitchen towel. You can now apply a new band of gasket. When you have finished, the best thing to do is leave the EGG with the lid closed for 24 hours, then fire up your Big Green Egg gently to ensure that the layer of glue adheres well to the ceramic. The gasket should be replaced about once every two years.



You can calibrate your thermometer to ensure that it continues to function properly (i.e. continues to indicate the right temperature). First detach the thermometer from the dome. Bring a pan of water to the boil, place a skimmer on the pan and push the pin of the thermometer through one of the holes in the skimmer. It should indicate a temperature of 100°C. If it doesn’t, use the adjusting nut on the back to set to 100°C. Afterwards, hang the thermometer in a container of ice water (water with ice cubes). After a few minutes, place it in boiling water again. If it has been properly calibrated, the temperature should rise to 100°C again.

The hinge is made of steel, the advantage of which is that it moves with the ceramic. However, this means that it tends to expand or contract when the temperature changes. As a consequence, you will occasionally need to check the hinge and refasten it. While doing so, you should also check that the band hasn’t dropped. If it has, you need to realign it (the manual describes exactly how to do that). The heat ensures that the moving parts of the hinge become rough, resulting in friction and a possible loosening of the bolts. At the same time, you could spray the hinge with WD-40 or another silicone spray and wash the steel using soapy water.



Portrait of a FOOD FREAK Martin Fürst’s favourite recipe

‘Spending as much time on your passion as possible, isn’t that great?’ This is how Martin Fürst from Tiefenbach, Germany, starts his story. Because his passion is cooking on his Big Green Eggs, you could call Martin a real food freak for whom food and drink has always played a prominent role in some way or another. There is no doubt that Martin has good taste. Preparing a nice meal with care and attention, using good ingredients, has always been important in his family. ‘My father was a brewer and my mother was a cook,’ explains the food freak. ‘I worked as a brewer in a brewery myself until a few years ago, but now I work as a quality controller for ingredients at a company called mymuesli. It’s a wonderful job, because you can only achieve the most delicious results when you use the best ingredients. That’s my philosophy for working with my Big Green Eggs!’ Pure relaxation ‘I love working with food, both in my personal and my professional life. Cooking on my EGGs makes a great change to my brewery work. It’s truly my passion and pure relaxation! Cooking outdoors has been an important part of my life for more than 10 years. Being creative with fresh ingredients, trying things out and discovering things - it inspires me every day. I don’t cook indoors very often, except when I’m working on the preparation,’ laughs Martin. ‘I ignite the charcoal in my EGGs at least 4 to 5 times per week, whether it’s summer or winter. And if you ask me what my perfect day looks like, it’s sitting around my EGG with friends and family, with beautiful ingredients at my fingertips and a glass of Weissburgunder in my hand. Preferably in a temperature of about 25 degrees, although I do use my EGGs all year round!’


Game from the EGGspander Martin did not make the decision to buy a Big Green Egg lightly. ‘From the moment that the kamado was launched, I immediately thought it was a fascinating cooking appliance. I wanted to work with the best quality, just like my ingredients, so I tried out various brands. In the end, I chose the original, the Big Green Egg. The complete picture was the decisive factor - the design, the large temperature range, the accurate temperature control, the versatility of the appliance and the spirit of the brand. I now have a MiniMax as well as a Large. I wouldn’t miss either of them for the world. I use all the cooking techniques. I don’t just use them for classic grilling but also for frying, smoking and slow-cooking at a very low temperature. I also love the new EGGspander Kit, as it makes my Large even more versatile. I have a greater capacity and it is especially useful for indirect cooking and grilling simultaneously. There are so many options!’ Tips & tricks The food freak has now been sharing his enthusiasm beyond his garden gates for about 7 years, and it has become a sort of second career. He gives workshops and demos and regularly shares recipes on barbecue websites and his own social media pages under the name “Martin Fürst- Something to Eat”. Martin says, ‘I actually have no idea why I started sharing my knowledge about cooking outdoors. It was probably a combination of curiosity as to whether I would like it and the action involved. I thought it was great fun and I still do. I really enjoy what I do and want to share this with others. Teaching them tips and tricks, explaining how to make optimal use of their EGG and showing them how to make a delicious dish with a few choice ingredients, for example. However, being an

incurable romantic, I really just want the participants to have a good time.’ The best kamado ‘It doesn’t really matter which cooking appliance they use at home. Based on my experience, I believe that the Big Green Egg is the best kamado and that’s what I tell them. What I find most important is that people know how to handle the equipment properly, whatever they use. And, of course, that they use high-quality ingredients. One of my favourite dishes to make is a delicious veal dish with rocket and papaya. Not only is it absolutely delicious, but it’s also perfect for letting people see and taste one of the great advantages of the Big Green Egg, which is preparing meat at a low temperature. For dessert, caramelised plums with honey, sweetened quark and cinnamon meringue are always a winner. It’s very easy to make, the flavour combination is fantastic and it’s finger-licking good!’

Veal tail

with rocket salad and papaya Preparation in advance: 15 minutes Preparation: 50 minutes 1 veal tail 100 g rocket ½ papaya For the rub: 2 tbsp sweet paprika 2 tbsp ras el hanout 1 tsp chilli powder 1 tbsp coarse cane sugar 1 tbsp salt For the vinaigrette: 1 red chilli pepper 1 tsp coarse French mustard 1 tbsp coconut blossom sugar (or coarse cane sugar) 1 tsp zest from an unsprayed lime 2 tbsp apple juice 1 tbsp mild white balsamic vinegar 2 tbsp olive oil Accessories: convEGGtor Dual Probe Remote Thermometer PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 120-140°C. Remove any loose pieces of fat from the tail and slice the fat layer diagonally. Mix together the ingredients for the rub and generously rub the mixture on all sides of the meat.

Sweet quark SERVES 4

PREPARATION ❱ Lay the tail on the grid with the fatty side up. Insert the pin of the probe thermometer into the core of the meat and close the lid of the EGG. Set the core temperature to 56°C and let the meat cook until this temperature is reached. This will take about 40-45 minutes. ❱ Meanwhile, wash the rocket and dry it in a salad spinner. Peel the papaya, remove the seeds and use a cheese grater or a peeler to shave the flesh into long ribbons. For the vinaigrette, halve the chilli pepper, remove the stalk and the seeds and finely chop the flesh. Beat the chilli pepper with the other vinaigrette ingredients in a bowl and add salt and pepper to taste. Stir the vinaigrette into the rocket and garnish with the papaya ribbons. ❱ Remove the tail from the EGG when the set core temperature has been reached. Let the meat rest for approx. 5 minutes and then cut it against the grain into nice thin slices. Serve with the rocket salad.

with caramelised plums and cinnamon meringue

Preparation in advance: 10 minutes (excluding drying) Preparation: 40 minutes 6 plums 1 tsp coconut blossom sugar (or any other unrefined sugar) 30 ml plum brandy 8 mint leaves For the quark: 2-3 tbsp honey 250 g quark ½ vanilla pod For the meringue: 2 egg whites 1-2 tsp cinnamon Accessories: convEGGtor Green Dutch Oven (lid) PREPARATION IN ADVANCE ❱ For the meringue, preheat the oven to 100°C and line a baking tray with parchment paper. Meanwhile, beat the egg whites in a bowl until you get light, firm peaks. Add cinnamon to taste and a pinch of salt right just before this stage is reached. ❱ Spread the meringue in a thin layer over the baking tray lined with parchment paper. Put the baking tray in the oven and let the meringue dry for approx. 2 hours.

❱ Remove the meringue from the oven and break it into coarse pieces. You can make the meringue a few days beforehand and keep it in a sealed container. PREPARATION ❱ Ignite the charcoal in the Big Green Egg and heat to 180°C with the convEGGtor and the grid. Meanwhile, wash the plums, pat them dry and halve them. Remove the stones, cut the halves into quarters and place them on the lid of the Green Dutch Oven. ❱ Sprinkle the plums with the coconut blossom sugar and put the dish on the grid. Close the lid of the EGG and allow the plums to cook for about 20 minutes. Meanwhile, for the quark, mix the honey and the quark in a bowl. Slice open the vanilla pod lengthwise, scrape out the seeds and fold into the quark. ❱ Deglaze the plums with the plum brandy just before the end of the cooking time. If you want, you can flambé them at this stage by (carefully!) igniting the brandy. ❱ Finely chop the mint leaves. Divide the quark over 4 dishes. Spoon the caramelised plums on top and garnish with the meringue and the finely chopped mint.

the vision

of a vegetarian

chef Do you see vegetables merely as a side dish, because you think vegetarian dishes have something missing? This is completely unnecessary, as you can make very impressive vegetarian dishes on your EGG. Chef Pietro Leeman from a Milanese restaurant called Joia tells you how delicious and healthy vegetarian food can be. Pietro is a man on a mission who cooks from the heart. His cuisine is very pure and based mainly on organic vegetables. Nowadays interest in vegetarian food is growing constantly, but 30 years ago this was a very different story. That was when, in line with his philosophy, Pietro opened a restaurant with the aim of creating healthy and flavourful food without meat. And successfully so, because in 1996, Joia became the first vegetarian restaurant in Europe to be awarded a Michelin star. Master in the kitchen This means that Pietro Leeman is a true pioneer when it comes to vegetarian cooking. Thanks to head chef Angelo Conti Rossini, a friend of the family, the young Swiss decided that his future was in the kitchen too. Pietro says, ‘Angelo regularly came over for dinner and I loved his vision and his food! He was a master in the kitchen who truly expressed himself with his dishes, and I wanted to do that too.’ In order to learn the craft, Pietro worked in various restaurants in Switzerland, Italy and France. ‘I still cooked with meat and fish back then,’ says the chef. ‘I wasn’t a vegetarian then and it’s important to develop yourself by working with all sorts of


ingredients, even if your focus is on vegetarian cuisine. Knowledge of ingredients is the foundation of everything. I often see young chefs preparing nice dishes, but they sometimes lack knowledge.’ Eastern philosophy Meanwhile, our young chef developed an interest in Buddhism and decided to become a vegetarian. In order to learn more about this cuisine and this religion, Pietro scraped his money together and went to Asia. He explains, ‘People have been cooking vegetarian food in Asia for thousands of years, and the vegetarian cuisine is very refined there. I read about it, but I realised that I had to go there to really learn to understand the Eastern philosophy. I also wanted to find my true self, because I believe that life is a journey during which we try to discover who we are. They’re very good at that in Asia thanks to meditation and religion. I wanted to put that into practice.’ A voyage of discovery ‘I first spent a year in China learning about the local cuisine and the culture. Then I went to Japan, where I taught the French and Italian cuisine at a school. It was truly a voyage of discovery; it opened up a whole new world for me and I became a different person. I also became calmer, but that might have had something to do with my age. Before that I was far more nervous and aggressive. I became a lot more relaxed thanks to my experiences and my new lifestyle. In that respect, I would advise other chefs to eat vegetarian meals more often,’ laughs Pietro.

Joy of vegetarianism ‘I took the knowledge that I had gained back to Europe, with the ambition of cooking at a high level and serving vegetarian dishes that really tell a story. With pure flavours and organic ingredients from local producers. To me, quality is not caviar, or food that you order over the phone. We get our cheese from the farmer. We know how well the animals are treated and the mountain pasture on which they graze. I think it’s important to have nature as a reference, because you feel happier when you’re in contact with nature. Just like what we eat has an influence on how we feel. Joia therefore represents the joy of vegetarianism. It tastes good and makes you feel good.’

Joia Academy Letting people enjoy vegetarian food has truly become a mission for Pietro. That’s why the Michelin-starred restaurant is very accessible. For lunch, you can make a reservation for Joia Gourmet or for Joia Bistro. Pietro explains, ‘Joia Bistro allows you to enjoy a healthy restaurant meal at a very reasonable price. The bistro dishes are simpler and less laborious. Letting people enjoy delicious and healthy vegetarian food is truly my raison d’être. That’s why we founded the Joia Academy, where we organise workshops and courses. Many people would like to eat vegetarian food but find it difficult to cook delicious vegetarian meals and compose a balanced menu.’

Harvesting and gathering in the wild ‘We also have our own garden, about 30 kilometres away from the restaurant,’ continues the chef. ‘A friend of mine, a farmer, has made part of his land available for this purpose. We mostly grow herbs and products that are not very easy to obtain, such as myoga, a Japanese root whose flower buds we use. They taste like ginger and shallot. We go there every week to maintain the garden and to harvest. We also gather herbs, water cress, mushrooms and berries in the wild. For example, the bitter taste of rowan berries makes a fabulous flavour combination with dark chocolate. It is not just that these ingredients are delicious and a welcome addition to our cuisine. Growing our own products and gathering products in the wild also helps us to understand nature.’

Creating flavour ‘You can’t just leave things out of a dish. For a good vegetarian dish, you need to experiment with the colours and the flavours of the vegetables. There are five flavours - sweet, sour, salty, bitter and umami - and every ingredient from nature contains one or more of these flavours. Meat in combination with oil, herbs, salt and pepper contains umami, which creates a certain flavour sensation. You can also create the umami flavour by fermenting vegetables or by grilling or smoking them on the Big Green Egg, so that you won’t miss the flavour of meat. We also pay attention to aesthetics. My dishes are always a combination of flavour and colour and they contain geometric, casual and natural elements. This makes for a balanced dish that has the depth that I really want to convey.’


You can make thick soy sauce by stirring some corn starch with a small amount of soy sauce into a paste. Heat the desired amount of soy sauce, remove the pan from the heat and stir in the paste until the desired thickness is reached. Keep in mind that the sauce will thicken further as it cools down. You can make fermented carrot strips by peeling carrots and cutting or grating them into very thin strips. Put them in a mason jar, pour in lightly salted water and close the jar. Let them rest outside the refrigerator for 2 days.

- Una casa in oriente -

SESAME TOFU WITH BROAD BEANS, FERMENTED CARROT AND MONK’S BEARD WITH GRILLED SUMMER VEGETABLES For the sesame tofu: 120 g cauliflower florets or (coarsely chopped) celeriac 200 g silken tofu 20 g kuzu (wholefood store) 40 g potato starch 40 g tahini (sesame paste) 400 g water 5 g salt For the vegetables: 8 Datterini tomatoes (or cherry tomatoes) 4 pumpkin slices approx. 3 cm thick 8 green asparagus 2 tbsp olive oil 8 large spinach leaves For the garnish: 1 bunch of monk’s beard (agretti) or glasswort 100 g tamari sauce or soy sauce 30 g ginger root 4 broad bean pods 100 g raspberry coulis 10 g roasted sesame oil 20 g thick soy sauce 200 g fermented carrot strips petals from edible flowers Accessory: Perforated Grid

PREPARATION IN ADVANCE ❱ For the sesame tofu, bring a pan of water to the boil. Add the cauliflower florets or the celeriac and cook for about 8 minutes until done. Drain the cauliflower or the celeriac and purée in a blender. Press the purée through a sieve. ❱ Get 8 deep plates ready. Cut the tofu into blocks and add it to a pan together with the other ingredients. Heat over a medium heat for approx. 25 minutes, beating continuously with a whisk. Divide the tofu mixture over the plates and let it firm up in the fridge. ❱ For the garnish, bring a pan of water to the boil and prepare a bowl of ice water. Cut the roots off the monk’s beard and blanch the vegetables for approx. 5 seconds in the boiling water. Cool immediately in ice water. The easiest way to do this is by using a steel sieve. Bring the tamari sauce to the boil in a pan, turn the heat down and reduce the sauce by half. Allow to cool and put in a syphon. Peel the ginger and chop into very small blocks. Pod the broad beans and remove the skin from each bean. PREPARATION ❱ For the vegetables, ignite the charcoal in the Big Green Egg and heat, with the grid and the Perforated Grid on top of it, to 250°C. Meanwhile, bring a pan of water to the boil and prepare a bowl of ice water. Cut a shallow X into the tomatoes and submerge them in the boiling water for a few seconds. Spoon them out of the pan (leaving the water to boil), cool them in the ice water and remove the skins from the tomatoes.

Use a cutting ring of approx. Ø 2 cm to cut out 16 circles from the pumpkin slices. Add them to the boiling water and let them cook for approx. 3 minutes. Spoon the pumpkin out of the pan. Peel the lower half of the asparagus stalks and remove the hard ends. ❱ Remove the plates with the sesame tofu from the refrigerator. Make nice rolls from the fermented carrot strips and the blanched monk’s beard and place them on the tofu along with the raw broad beans. Divide the blocks of ginger over the tofu. Garnish with the reduced tamari sauce, the raspberry coulis, the roasted sesame oil, the thick soy sauce and the flower petals. ❱ Prepare 8 small bowls or bamboo dishes. Bring another pan of lightly salted water to the boil. Brush the tomatoes, the pumpkin circles and the asparagus with the olive oil. Place them on the Perforated Grid and grill them for 2-3 minutes; turning the vegetables halfway through. Remove the vegetables from the EGG, halve the asparagus and sprinkle with salt and pepper to taste. Blanch the spinach leaves for a few seconds in the boiling water. Spoon them out and allow them to drain properly. Place a spinach leaf in each bowl or dish and divide the vegetables over them. Serve with the sesame tofu.

Photography: Lucio Elio


Preparation in advance: 50 minutes Preparation: 35 minutes



nal Always take the origi or picture without filters ays effects. You can alw add effects later.





Do you love sharing your EGG dishes on social media? Then check out this instagrammable breakfast. It’s a good and surprising start of the day for you and all your online friends. This will definitely inspire them! You can make the chocolate rolls beforehand and heat them up in the morning.

Chocolate rolls with strawberry jam

For 10 rolls Preparation in advance: 30 minutes + 1.5 hours resting and rising Preparation: 15 minutes For the dough: 140 g butter, at room temperature 400 g flour + extra for dusting 7 g dried yeast 60 g sugar 180 ml full fat milk 60 ml water 1 egg (M) 5 g salt For the filling: 100 g butter, at room temperature 50 g sugar 50 g cocoa powder Additional accessory: Butcher's twine For serving: Strawberry jam


Accessories: convEGGtor Baking Stone PREPARATION IN ADVANCE ❱ For the dough, add the butter, flour, yeast and sugar to a bowl and fold together. In a second bowl, mix the milk, water, egg and salt. Pour the milk mixture into the flour mixture and knead into a firm and cohesive dough. Cover the bowl and leave the dough to rest in the refrigerator for an hour. ❱ Roll out the dough on a worktop dusted with flour to a slice of about 45 x 30 cm. For the filling, mix the butter, sugar and cocoa powder until you get a smooth mixture. Spread the filling over the dough evenly using a palette knife. If the filling is not soft enough to spread out evenly, you can heat it gently. ❱ Cut the dough with the filling into 10 strips of 3 x 45 cm. Roll the strips into rolls and loosely tie a piece of butcher’s twine around each chocolate roll. Cut a baking sheet to the size of the Baking Stone and put the dough rolls on it, with enough space in between them. Cover with a clean tea towel and let the dough


ant. Good lighting is import s Bright sunlight create hard shadows, so you should try to find a shady spot.

rise for about 30 minutes until it has approximately doubled in size. Meanwhile, ignite the charcoal in the Big Green Egg and heat with the convEGGtor, the grid and the Baking Stone to 170°C. PREPARATION ❱ Place the baking sheet with the unbaked rolls carefully onto the Baking Stone and close the lid of the EGG. If you have an Aluminium Pizza Peel, you can use this to place the baking sheet with the rolls onto the stone. Bake the chocolate rolls for about 15 minutes until golden brown and cooked. ❱ Remove the rolls from the EGG and serve with the strawberry jam.

Greek yoghurt with granola and summer fruit

For 10 portions Preparation in advance: 15 minutes Preparation: 20 minutes 200 g shelled and unsalted mixed nuts, such as almonds, macadamia nuts, walnuts and hazelnuts 200 g coarse oat flakes 4 tbsp honey 90 ml olive oil For serving: Greek yoghurt summer fruit Accessories: convEGGtor Cast Iron Skillet

PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 180°C. Meanwhile, mix the nuts, oat flakes, honey and olive oil. PREPARATION ❱ Heat the Cast Iron Skillet on the grid. Distribute the nut mixture over the skillet and close the lid of the EGG. Bake the granola for about 15 minutes until golden brown and crispy. ❱ Remove the skillet from the EGG and place the granola in a bowl. Serve the granola with the Greek yoghurt and the summer fruit in a small container.

Candied bacon with dark chocolate

For 10 strips Preparation in advance: 15 minutes Preparation: 20 minutes 100 g brown caster sugar 4 g five-spice powder 3 g chilli powder 10 strips of bacon, 3 mm thick 100 g dark chocolate Accessories: convEGGtor Baking Stone PREPARATION IN ADVANCE ❱ Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 170°C. Line the Baking Stone with a baking sheet cut to size.

❱ Meanwhile, mix the caster sugar, the five-spice powder and the chilli powder. Coat the bacon strips with the sugar mixture, so that they are evenly coated, and put them on the Baking Stone. Break the dark chocolate into small pieces. PREPARATION ❱ Place the Baking Stone on the grid. Close the lid of the EGG and cook the bacon for about 20 minutes until candied and chewy. Meanwhile, melt the chocolate in a bain-marie. ❱ Remove the Baking Stone from the EGG and brush the candied bacon with the melted chocolate. Serve the breakfast snack immediately.

TTipip: You can put the bacon between 2 baking sheets on the Baking Stone and put the Rectangular Drip Pan on top of then while you cook them. This will give you nice flat slices.

5-PIECE EGGSPANDER KIT You can do that with the 5 Piece EGGspander Kit! In that case, heat your EGG with the EGGspander to 150°C. Cook the candied bacon on the Half Moon Baking Stone and the granola on the Half Moon Cast Iron Plancha Griddle at the lowest level. Bake the chocolate rolls beforehand and heat them up on the grid of the 2-Piece Multi-Level Rack.


m o r f s e s r u o c e Thre g g E n e e r G g i B the SERVES 6

Want to have a cosy night in with friends or family? This delicious three-course meal from the Big Green Egg will make the night perfect! Because you don’t need to go to a good fish restaurant to enjoy fish and shellfish. You can make the most delicious crab cakes, sea bass and a very surprising dessert on the EGG in your own garden.

Crab cakes with water cress crème and crispy vegetables Roasted sea bass with antiboise and grilled vegetables Strawberries with meringue and rhubarb compote Starter: crab cakes: 2 kg crab claws 1 slice of celeriac, 1 cm thick 1 carrot approx. 60 grams ¼ fennel bulb 1 small onion 3 cloves of garlic 3 tbsp olive oil 100 ml white wine 2 potatoes 2 shallots ½ cm fresh ginger ⅓ red chilli pepper ½ tsp yellow curry paste

½ sprig of tarragon 1 egg yolk flour for dusting For the crème: 1 tbsp olive oil 250 g watercress 1 shallot 1 clove of garlic 1 tbsp crème fraîche For the vegetables: 6 radishes 6 swedes 9 pearl onions 12 mange-tout 1 tbsp olive oil 50g marsh samphire

Main course: sea bass: 1 sea bass of approx. 2 kg, cleaned and scaled 1 unsprayed lemon 9 sprigs of thyme 9 sprigs of rosemary 2 cloves of garlic 500 g coarse sea salt For the antiboise: 4 tomatoes 2 tbsp olive oil 2 shallots 1 sprig of tarragon ½ tsp curry powder 1 tbsp tarragon vinegar 1 tsp potato starch For the vegetables: 400 g new potatoes 6 red mini beets 12 orange and/or purple mini carrots 2 slices of celeriac, 1 cm thick 6 tbsp olive oil 4 sprigs of thyme 4 sprigs of rosemary 6 green asparagus 1 tbsp sunflower oil 1 tbsp rice vinegar

Dessert: strawberries: 24 strawberries For the compote: 300 g rhubarb 1 vanilla pod 20 g sugar 100 ml berry liqueur ½ cinnamon stick 2 star anise 6 cardamom pods For the meringue: 4 egg whites 200 g sugar

Check this three-course menu on our website!

DIGITAL RECIPES Would you like to receive the latest Big Green Egg seasonal menus and recipe specials by email? Sign up for Inspiration Today on biggreenegg.eu and be inspired by the tastiest recipes time and time again.

#BIGGREENEGG A must have, must read and must try!

This is perhaps the most essential accessory for your EGG. This unique cookbook is almost bursting at its seams with culinary creations, each of which will make you want to fi re up your Big Green Egg. In it, international chefs have of course also revealed their favourite Big Green Egg recipes. Which one are we making tonight?

Do you take photos of your Big Green Egg dishes? You are not alone. More and more foodies are regularly taking food photos, to share these with the masses via Instagram and Facebook, but also to review them at a later date. However, social media is also a good channel for sharing experiences, renewed recipes and news items. Or to ask questions. Do you want to be inspired and motivate others yourself? Then follow and tag us at: Big Green Egg EU Biggreeneggeu Biggreeneggeu

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MODULAR EGG WORKSPACE Because Rome wasn’t built in a day either, you should take the time to customise your outdoor kitchen 100% as well. Do you have a Big Green Egg Large or XLarge perhaps with a MiniMax alongside it? Begin with the framework and slowly expand it with Expansion Frames, Inserts and other Add-ons. Let’s make it bigger! The new Modular EGG Workspace is a kind of Lego for adults. It is designed in such a way that all the components can be combined and you can continue to expand. If you want a large work surface, this modular system is just as versatile as the EGG itself. The configuration or style of your outdoor workspace can also be adapted to meet your taste and requirements.



Some things never stay the same. Some things never change.

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