It is The Big Green Egg and I want one. The Independent refers to the BGE as a “modern reincarnation of the 2,000-year-old Japanese dome-shaped clay cooking pot called a kamado” and chefs across the globe are embracing it’s gas-less grilling techniques. (Some chefs are arguing the Egg is the finest way they’ve found to roast foie gras!) Is it only a matter of time until these brilliant cooking devices are in homes, apartments and backyard barbecues everywhere?
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