History of the Big Green Egg
The Big Green Egg is a popular brand of outdoor smoker that has gained a cult following among barbecue enthusiasts. It is a ceramic, Kamado style cooker that is designed to be able to grill, smoke, and bake. Because of its versatility, it makes it one of the most popular grills on the market today.
The Big Green Egg was first introduced in the United States in the 1970s. The company was founded by Ed Fisher, who was inspired by the traditional Japanese kamado, a type of oven that was used for cooking and smoking foods. Fisher adapted the design of the kamado to create the Big Green Egg. Today, the Big Green Egg is one of the most coveted grills and smokers that is used by backyard enthusiasts and professional chefs alike. Whether you are cooking burgers, or smoking a brisket, there are endless opportunities on the Big Green Egg.
Where to buy a Big Green Egg?
The Big Green Egg is sold in many countries around the world. The company has a network of authorized dealers that sell its products in North America, Europe, Asia, and Australia. You can find a list of authorized dealers on the Big Green Egg website by entering your location and selecting the type of dealer you are looking for. The Big Green Egg is available at many local hardware stores, to chains like ACE Hardware. You can also purchase Big Green Egg accessories online from the company’s website or from a number of online retailers like Amazon.
Smoked Brisket
One of the popular meats that can be cooked on a Big Green Egg is brisket. Brisket is a cut of beef that comes from the breast or lower chest of the cow, and it is known for its rich, beefy flavor. A brisket can be a tough cut of meat, with lots of dense muscle fibers. When cooked on a Big Green Egg, brisket can be slow-smoked over low heat, which helps to break down the tough connective tissue and create a tender, flavorful meat. The process involves smoking the meat for several hours at a temperature ranging from 190-205 degrees. The brisket is perfectly cooked when it achieves an internal temperature of around 195 degrees and letting it rest to get to a temperature ranging from 200-205 degrees.
Pulled Pork
Another popular dish to cook on a Big Green Egg is pulled pork. This involves cooking a pork shoulder or butt over low heat until it is tender enough to be easily pulled apart with a fork. The slow cooking process allows the pork to absorb the flavors of the smoke and any seasoning or marinades that are used. Most Big Green Egg cooks opt for a dry rub, and will typically use a binding agent like mustard or olive oil. For pulled pork, a smoking temperature of around 225-250 degrees Fahrenheit is generally recommended. Pulled Pork cooking time will depend on the size of the pork shoulder or butt, but it can take anywhere from 6-12 hours to reach the desired level of tenderness.
BBQ Chicken
BBQ chicken is another classic barbecue dish that can be cooked on a Big Green Egg. The ceramic cooker helps to create a crispy, caramelized exterior on the chicken while keeping the interior moist and juicy. A temperature of around 225-250 degrees Fahrenheit is generally recommended, and the chicken should be cooked until it reaches an internal temperature of at least 165 degrees Fahrenheit. Beer Can Chicken is also a fan favorite.
Making Pizza on the Big Green Egg
In addition to grilling and smoking meats, the Big Green Egg is also great for making pizzas. The high heat that can be achieved in the ceramic cooker creates a crispy, wood-fired crust on the pizza, while the ability to control the temperature allows for precise cooking of the toppings. Its highly recommended to use a pizza stone to retain the heat, and ensure that your pizza cooks evenly throughout the crust.
Conclusion
We must say that the Big Green Egg lives up to the hype, the convenience, temperature control, and ability to smoke meats and bake pizza gives any household something to love. Whether you’re looking to smoke brisket, pulled pork, grill chicken, or make pizzas, the Big Green Egg is sure to become a staple in your backyard cooking repertoire.