Big Green Egg – Grill, Roast, Smoke, and Bake with this Complete Cooking System

Doug Wilson

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Calling all outdoor cooking enthusiasts! Now is the time to embrace the benefits of the Big Green Egg. This durable, self-cleaning, complete cooking system reliably grills, roasts, smokes, and bakes. A Big Green Egg is a smart investment for anyone who loves to cook for family and friends while spending quality time together outdoors. Check-out Big Green Eggs and exciting Egg-cessories at Andriots in Shelbyville. 

Grilling is an activity enjoyed by 70% of Americans

According to the Hearth, Patio & Barbecue Association, grilling is a year-round lifestyle choice for Americans:
– 70% of US adults own a grill or a smoker.
– 60% of US outdoor cooking enthusiasts grill with gas.
– 4% of Americans prefer to use charcoal.

While grills are used most on Memorial Day and the Fourth of July, Americans embrace grilling for a wide range of events (tailgates, camping, general entertaining…) in all sorts of weather.

A Brief History of Grilling 
Humans have made and managed fire for more than 500,000 years. However, the backyard ritual of grilling as a leisure pursuit didn’t exist until the 1950s when America’s middle class moved into the suburbs after World War II.

Weber Bros. Metal Spinning Company in Chicago, best known for making harbor buoys, created the first commercially manufactured covered grill. A Weber welder cut a buoy in half, laid a grate over the bottom half of the buoy, and used the top half as a lid for his new metal cooking contraption. The Weber Grill born from this experiment utilized charcoal, a fuel source created in the 1800s.

Gas grills were introduced in the 1960s. Gas grills were easier to control and quicker to reach the desired temperature than charcoal grills. With the introduction of gas grills, the popularity of grilling exploded, especially in the American South.

Grilling innovation continued in the 1980s with the introduction of ceramic burners. Millions of indoor electric George Foreman grills were sold in the 1990s.

Why Buy a Big Green Egg?

The Big Green Egg is a complete outdoor cooking system, not just “a grill.” The Big Green Egg is designed to perform consistently in any outdoor setting – from heat and humidity to freezing temperatures. Your Big Green Egg functions as a Grill, Roaster, Smoker, Wok, and outdoor Oven by using custom Egg-cessories.  

The Big Green Egg design is based on a Kamado oven, an Asian rice cooker made of clay.  Kamado ovens feature a removable dome, a damper, and a draft door. Centuries ago, these knee-high cookers were heated by wood or charcoal with a pot hung inside. By the 1600s, the ovens were raised onto a platform to allow a cook to stand upright while tending them. Later, a grate for roasting meat was added.

American serviceman and entrepreneur Ed Fisher, founder of Big Green Egg in Atlanta, GA, discovered domed clay cookers while serving abroad in World War II. After the war, Ed created his own version and vowed to continue improving the design over time.

Ultimately, Big Green Egg partnered with a state-of-the-art manufacturing facility to produce a cooker that is stronger and more durable than any other product on the market. The secret ingredient? A proprietary ceramic material based on materials developed by NASA® for America’s Space Program!

Feed a Craving: Signature Steaks to Sizzling Stir-Fry

Here are just a few of the drool-worthy recipes that can be prepared on a Big Green Egg:

Feed a Crowd: Roast, Braise, or Stew

When we think about grilling to feed a hungry crowd, the image that probably comes to mind is someone pulling dozens of individual hot dogs or hamburgers off a grill. The versatility of a Big Green Egg offers so much more for passionate and curious outdoor cooks!

Feeding a crowd this weekend? Try these delicious crowd-pleasing dishes:

Low & Slow: Barbecue and Smoked Meats

It’s no wonder that committed EggHeads (yep, that’s the Big Green Egg community) tend to be somewhat competitive when it comes to proving their cooking prowess!

Invite your friends over for a backyard cooking contest including one of these recipes:

According to this article on the Bar-S site, the American word “barbecue” is derived from the Caribbean word “barbacoa.” Barbacoa is a straightforward cooking process:

  • Skewer a piece of meat on a stick.
  • Jam the stick into the ground.
  • Set the stick on fire.
  • When the stick burns to ash, the meat is done.

American barbecue falls into six specific regional styles based primarily on the type of sauce used:

  • South Carolina – uses a mustard sauce
  • North Carolina – uses a sweet vinegar and tomato sauce
  • Alabama – a mayonnaise and vinegar sauce used primarily on chicken
  • Memphis – sweet-and-sour tomato mopping sauce
  • Texas – dry-rubbed, smoked meat with tomato sauce on the side
  • Kansas City – balanced sweet, smoky, tangy tomato-based sauce

Oven Options: Bread, Casseroles, Pizza, and Desserts

Do you love to bake? You don’t have to hide in the kitchen. Bring your passion outdoors and enjoy the adventure of baking with Big Green Egg!

As you can see, the Big Green Egg stands far above the competition regarding versatility, quality, and ease of use. Tips and techniques, as well as recipes, can be found at

Big Green Egg: Visit Andriot’s to Learn More

Visits to learn more about the amazing products and services we offer, including the Big Green Egg and loads of Egg-cessories.

Or stop by Andriot’s Paint Flooring & Blinds (1857 Midland Trail, Shelbyville, KY 40065) and let us help you explore ways to increase the beauty and enjoyment of your home – both inside and outside!

Consultations can be booked in advance by calling us at (502) 633-1944.

*Images used in this article sourced from