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Big Green Egg

Summer is here, which means it’s time to fire up your grill and enjoy delicious BBQ, cooked under the warm sun and cool breeze of LBI. It is the perfect time to experiment with new recipes and techniques. The grilling experts at Bay Avenue Plant Company are here to introduce you to the Big Green Egg and explain why it might be the missing ingredient in your BBQ formula.

Q: What is a Big Green Egg?

A: The Big Green Egg is a ceramic kamado-style charcoal grill based on an Asian design for clay ovens that is more than 3,000 years old. The unique design and high quality construction of the Big Green Egg make it an incredibly versatile grill that provides limitless ways to prepare your BBQ feast.

Q: What makes the Big Green Egg different from a traditional propane or charcoal grill?

A: Two words: temperature and versatility.

The Big Green Egg provides all the same functionality as your standard charcoal or propane grill, but the EGG separates itself from the pack because it can achieve incredibly hot temperatures that traditional BBQs can’t touch. At max temperature, the EGG can reach up to 1,200 degrees Fahrenheit! While it’s rare you would want to cook anything at that temperature, around 700∞F is just right for the perfectly seared medium rare steak.

However, there’s no benefit in extremely high temperatures if they can’t be controlled. The Big Green Egg makes it easy to cook at precise temperatures. The simple air flow system and accurate thermometer give you total control over temperature, maintaining accuracy within a few degrees! In fact, many indoor ovens can’t match the Big Green Egg’s ability to accurately control temperature.

Grilling at 700 degrees is a mind-blowing experience, but the Big Green Egg is not just a grill. It is a grill, oven, and smoker all in one! With the addition of an accessory called the convEGGtor, the Big Green Egg can bake bread, pizza, casseroles, cobblers and pies better than your kitchen oven! The unique ceramic design of the EGG enables it to retain heat and moisture, meaning your food won’t dry out and the juicy flavors will stay locked inside.

And we would be remiss if we didn’t discuss what might be the coolest feature of the Big Green Egg – smoking meat slow and low until it is fall-off-the-bone perfect! The design of the Big Green Egg allows you to precisely control the temperature even at low heat. You can maintain super-low temperatures between 200 – 350∞F for up to eighteen hours while infusing your food with the delicious, natural lump charcoal flavor.

Q: How would you incorporate the Big Green Egg into an outdoor kitchen?

A: The Big Green Egg’s design is so captivating and unique that we love to make it one of the focal points of our outdoor kitchens. While it can stand freely, the circular, compact design enables the EGG to be neatly recessed into a countertop or table. We’ve also designed and installed several custom islands for our truly passionate “EGGhead” customers!

There are 7 sizes of EGG from mini to 2XL! Bay Avenue

Plant Company is a licensed distributor of the Big Green Egg, giving us access to the full line of sizes and every “EGGcessory” that you might need for the ultimate grilling experience. Depending on your kitchen setup and the space available, we can choose the EGG or EGGs that work best for your space and integrate them seamlessly into your outdoor design.

It’s also important to note that the Big Green Egg is manufactured with the highest quality materials, allowing it to withstand the salt air and harsh outdoor environment on LBI. Unlike regular grills that are often made from metal, the ceramic of the EGG is completely resistant to salt damage and corrosion.

Q: OK, all this talk about BBQ has made my mouth water…can you give us some cooking tips?

A: With pleasure! We’ve curated a few recipes for the perfect summertime BBQ. Enjoy!

EGGhead Recipes for the Perfect Summer Feast

Grilled Lobster Tails

Ingredients (serves 4)

4 (4-ounce) lobster tails, cleaned

1 tablespoon Lobster Base

1 cup softened, unsalted butter

1 tablespoon sambel oelek (Fresh chili paste)

¼ cup freshly chopped parsley

1 teaspoon Roasted Garlic Base


Set EGG for direct cooking (no convEGGtor) at 450°F/232°C.

Mix the Lobster Base, butter, fresh chili paste, parsley, and Roasted Garlic Base in a small bowl. Divide the butter in half.

Spread 2 tablespoons of the butter over the meat of each lobster tail. Place the lobsters directly onto the EGG, meat side up, and grill for 5-6 minutes.

Melt the remaining reserved butter. Remove lobsters from EGG and serve immediately with the remaining butter.

The Perfect Steak


2 steaks, 1- ½ to 2-inches thick,

preferably ribeye or strip

Big Green Egg Ancho Chile & Coffee

Seasoning, to taste


Trim the steaks of any excess fat. Apply the seasoning to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.

Set the EGG up for direct cooking (no convEGGtor) at 650°F/343°C. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.

Place the steaks on the grill and sear for two to three minutes. Carefully open the dome and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.

Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).

Remove the steaks and let them rest for 5 minutes before serving.

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