We recently had the pleasure to exhibit the Big Green Egg brand at Food Hospitality Africa. This show draws over 10 000 visitors over 3 days and was held at Gallagher Estate, Midrand. Aimed primarily at the hospitality and restaurant industry, we worked with private chef Kerry Gibson of RSVP Catering who showed the EGG’s versatility with a slow cooked beef short rib stew with maize meal polenta as well as a pork butt cooked low and slow over 8 hours.

Chefs, including the very respected David Higgs, dropped by the Big Green Egg exhibition and were very interested to hear how they could “go green”. Fuel efficiency in a commercial kitchen where a conventional electric oven costs between R70 and R100 per hour to run, is a significant consideration. Big Green Egg’s economical charcoal use of 4.5kgs over 8 hours at 160°C was very well received indeed!

Watch the video here.

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