The Big Green Egg stands alone as the single most versatile barbecue or outdoor cooker on the market, with more capabilities than all other conventional cookers combined.
From appetizers and main courses to desserts, the Big Green Egg is a seriously good idea, a nd with seven sizes to choose from, there’s a Big Green Egg to fit any space or lifestyle.
At Chez Laurent, being suppliers of fine fish and seafood to yachts, we fell in love with them and became a registered dealer! Made from ceramic technology, advanced by NASA, it creates a unique cooking system that brings out mouthwatering flavours while cooking, baking, grilling, stewing and smoking all your favourite recipes.
The broad range of handy Big Green Egg accessories is equally unique. In addition to a selection of basic accessories, their range includes other tools to bring out the best in your ingredients and offer even more possibilities to get the most out of your Big Green Egg.
For yachts heading to the Caribbean and the Maldives this winter we recommend the portable Minimax weighing just 40kg and coming complete with its own sturdy, easy to grip carrier. A couple of these onboard would be perfect for beach BBQs or for use on deck – we even know chefs who use their Minimax in the galley under the extractors.
Sear the perfect steaks, pork chops or burgers on the EGG. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! Using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
Using the indirect cooking method with a convEGGtor, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! The Big Green Egg retains heat and moisture so well that foods don’t dry out! Poultry, lamb, beef and vegetables are naturally tastier because the juices and flavors stay locked inside.
The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200 to 350°F / 93 to 177°C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Want to slow cook at low heat for 16-18 hours … no problem!