• The health and safety of our staff remain a top priority for us and they are all at home. If our response times are longer than usual, please bear with us. We are aiming for “business as usual”, as soon as, we are permitted.
• Our delivery service has been suspended during the lockdown. However, once we operate again, we would like to assure you that we will be working with our suppliers to minimise risks of future contamination through heightened hygiene precautions.

For those of you who are lucky enough to already own a Big Green Egg, this is a great time to enjoy it.

For those of you who are still thinking about owning a Big Green Egg, perhaps now is the time to prepare for more time spent at home by placing a back-order to ensure prompt delivery. Shop here.

A final note, and we hope it goes without saying: stay home, stay safe and stay well.

For any questions at all about our practices, please feel free to contact us on info@biggreenegg.co.za.

In the meantime, we hope all is as good as it can be, and we look forward to speaking soon.

The Big Green Egg team

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2 XL EGG: The Biggest Green Egg of them all, the unrivaled 2XL EGG can easily handle your family reunion or cookouts with large groups – and is more than large enough to satisfy restaurant and catering needs.

Carbon Steel Wok: The Big Green Egg Carbon Steel Wok is perfect for stir-frying meats, seafood, and vegetarian meals. The traditional dual-handle design provides a firm grip, and the heavy-duty carbon steel disperses heat evenly and quickly for even cooking.

Eggspander: Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW Big Green Egg EGGspander System facilitates an extensive variety of cooking setups to easily utilize the full versatility of the EGG .

EGG Genius: The EGG Genius effortlessly controls the temperature of your EGG through your smartphone, tablet or computer. Remotely manage and monitor cooking temperatures for worry-free cooking and monitor the temperature of your food. You can also view graphs of your past cooks. Lastly, you will receive alerts when your cook is finished or when the EGG temperature is too high or low.

Quick Read Thermometer:  The NEW Big Green Egg Quick-Read Digital Food Thermometer provides accurate food temperature readings in seconds! The thermometer fits conveniently in your pocket, and the handle doubles as a cover for storage.

Acacia Wood EGG mates: The NEW Larger Size Big Green Egg Acacia Wood EGG Mates – 21 x 15 inch (53 x 38 cm) – are crafted from sustainably harvested acacia wood with strong mortise and tenon joints – the preferred style of joint for quality furniture and cabinet work. The Mates are finished to match the EGG Handle and the Big Green Egg Acacia Tables for consistency within the product line.

Dual-Probe Wireless Thermometer:  Cook like a pro with the Big Green Egg Dual Probe Remote Wireless Thermometer – accurately and precisely monitor anything you are cooking – and the internal EGG temperature at the same time – from a distance of up to 300 ft / 91m! The wireless receiver displays both temperatures simultaneously so you are in control at all times – and an alert will sound when the desired temperature is reached!

Baking Stone:  The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts and other baked items. With the Half Moon Baking Stone, you can cook indirect on one half of the cooking grid, while keeping the other half of the grid available for roasting meats or vegetables.

Disposable Drip Pans:  The NEW Big Green Egg Disposable Drip Pans are custom-designed to work perfectly with a convEGGtor. These pans provide an easy and convenient cleanup when cooking indirect.

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Locate your nearest branch – click here

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Find your nearest branch – cick here

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Re-open – 3^rd January 2019

14/12/18 – Last deliveries to all areas, except Gauteng and greater Durban.

18/12/18 – Last deliveries to Gauteng.

21/12/18 – Last deliveries to greater Durban.

7/1/19 – Deliveries begin again to all areas.

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On the 11th and 12th of August between 11am and 3pm, the chefs from CTIA Centurion, will be cooking these delicious treats on the Big Green Egg:

• Smoked pork belly with apple puree served with glazed baby carrots & broccoli

• Greek milk tart served with a cinnamon whipped cream, grilled glazed pineapple and fresh mint sprigs

We can’t wait to meet you there!

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Vusi, mentored by legendary chefs like Luke Dale Roberts and Marthinus Ferreira (both experienced EGG users), entered the esteemed S. Pellegrino Young Chef competition and asked us for a Big Green Egg to practice some of his signature dishes on for the competition. Of course, we were happy to help.

EGGsperimental, inspired, creative and mad are all words one can use to describe Vusi. Bleh and passion-less are certainly not!

What Vusi did was amazing and Big Green Egg has thoroughly enjoyed being a part of his journey to Milan, Italy, in May 2018 for the finals where he was judged Number 7 in the World. That is an incredible accomplishment for a young chef from Johannesburg and we are immensely proud of him.

Here is Vusi’s signature dish cooked on the Big Green Egg at the Marabi Jazz Club.

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We invite you to share your Meat Moment with us by sharing your favourite meat dish cooked on the EGG over on Facebook, Twitter or Instagram. Tag it #MeatMoments so we know, won’t you?

Come June 30th, we’ll announce a lucky winner who receives this Enamelled Cast Iron Dutch Oven.

The usual T&C’s apply.

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Our first EGGcademy class is on 26 May. Here’s what you can expect:

• Butchery tour
• Beef butchery demonstration
• Discussions around grass fed vs feedlot meat
• Frankie Fenner’s philosophies
• Hands-on preparation of three cuts including recipe applications
• Cooking advice for various cuts on the Big Green Egg

TASTING!!

Complimentary beer and wine.

R800 per head
Saturday, 26th May. 15h00 – 17h30

Space is very limited. Book yours through orders@ffmm.co.za .

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Keen to get in on the smoking action? Here’s our round up of the best smoking recipes to try in the best kamado grill on the market – your Big Green Egg. Remember, we EGG no matter the weather, so don’t let the chill in the Autumn air put you off a bit of smoking…

Bourbon-glazed Cold Smoked Salmon *shows serious skill!

Jason Lilley’s Smoked Brisket Roll

Vusi Ndlovu’s Grilled Ribeye with Oysters and Pine *for the adventurous

Caroline McCann’s pastrami on rye

Smoked tongue with sweet mustard sauce

Longridge Wine Estate’s Smoked Onion Mayo

Malva pudding with smoked nut and lemon crumble

Now, cold smoking is quite different from hot smoking in that the smoke acts as a seasoning – not a heat source. It takes some practice, but bearing in mind these helpful tips below, you’ll want to give our Onion and Thyme jam with smoked Gouda recipe a go in no time!

Cold Smoking Tips:

• Use only fresh products. Cheese and salmon are perfect for cold smoking.
• Cold smoking is not recommended for large meats like brisket or pork butts. These do very well with hot smoking.
• Dry out the product so that it can “take the smoke”.
• Do not use harsh woods.
• If you’re cold smoking some salmon, we recommend air drying and then following these steps from Steve Raichlen’s BBQ Bible to cure the salmon before cold smoking:
  • Combine 1/2 cup kosher salt and 1 cup packed dark brown sugar in a mixing bowl and mix with your fingers.
  • Spread 1/3 of the cure over the bottom of a glass baking dish just large enough to hold the fish. Lay the salmon on top of the cure mixture. Spread the remaining cure over the top of the salmon so it covers the fish completely.
  • Cover the dish with plastic wrap and cure the fish in the coolest part of your fridge for 24 – 48 hours.
  • Gently rinse the cure off the salmon under cold running water. Place the salmon in a large bowl with cold water to cover by about 5cm. Soak for 30 minutes and then drain well in a colander.
  • Blot the salmon dry on both sides with a paper towel. Arrange it skin side down on a wire rack over a sheet pan. Let the salmon dry uncovered in the fridge until it starts feeling tacky – 2-4 hours.
• To set your EGG for cold smoking, completely clean it out and then put a handful of charcoal with your choice of chips in a little mound on top of the firegrate. Light it and allow the temperature to come up to 40°C before putting the convEGGtor in. Stabilise the temperature at just under 30°C.
• We recommend keeping the bottom vent open about 3 fingers wide and the top vent open to about 1/4 moon wide. Only use the daisy wheel to adjust the temperature if need be.
• If you’re smoking salmon or cheese, place the convEGGtor legs up, followed by the grid, on top of which you place an aluminium pan filled with ice about 1/3 of the way and sprinkled with Kosher or rock salt to prevent the ice from melting (you need a good generous sprinkling of salt), then top that with a cooking rack and place the salmon or cheese on top of that.
• You can smoke brie, Gouda or cheddar.
• Follow one of our smoking recipes or select your favourite over at the EGGHead Forum.
• Allow finished product to breathe.

You can find a variety of Big Green Egg smoking chips, chunks and planks at your local dealer or our online shop.

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