The 16th of December dawned beautifully in Durban as we set up at Old Town Italy for our public holiday cooking demo. With many a customer already enjoying an early morning cuppa at the restaurant, we could see we were going to be in for a busy day cooking up a storm on the Big Green Egg!

Chef-at-workLocal Big Green Egg dealer, Patio Warehouse (just across the road from Old Town Italy) joined us as we kicked off with 2 x 1.4kgs beef short ribs. Having filled the firebox with Big Green Egg All Natural Lump Charcoal to just under the rim of the fire ring, we stabilised the EGG’s temperature at about 150°C – ready for a session of “Low and Slow” cooking. A convEGGtor was placed in the “legs up position” with the stainless steel grid on top. This the best way to cook indirectly. The ribs went in and the delicious aromas started wafting into the restaurant…

With the ribs still on the grid, we went local with a Castle beer can chicken. Propping half a can of lager – the other half had to be “quality tested”! – into the cavity of a free range chicken, we let it bubble away for about 1 hour and 15 minutes. The result was a beautifully browned and juicy bird. This was the first to be sampled by customers – and wow, what a response! The chicken was downright delicious they said. The Folding Beer Can Vertical Chicken rack is a very handy accessory if you want to try this at home. chicken

We were now ready to braai some veggies and popped some peppers and onions onto the convEGGtor. The smoky aroma infused the veggies which were deliciously sweet once roasted.

The beef short ribs were ready to come off the EGG after having spent a leisurely 3 hours slowly cooking away. The result was melt-in-the-mouth perfection!

Last on the grid were some big, juicy burgers grilled to medium. We couldn’t think of a better way to end the day…

Having showcased the EGG’s versatility and ability to cook multiple dishes simultaneously, the verdict was that the Big Green Egg really is The Ultimate Cooking Experience™!

For more information on our cooking events, visit our events calendar.

Customers who picked up a catalogue yesterday are encouraged to visit Patio Warehouse to redeem their voucher, valid only until Sunday 20 December 2015. 

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