Tender haricot verts delicately wrapped with prosciutto and perfectly seasoned.
Spice up your chicken salad sandwiches with grilled corn and peppadews.
Enhance the nutty flavor of an acorn squash by grilling it on the Big Green Egg.
O’Neill Williams cooks up some catfish southern style.
Use this recipe on chicken wings or any of your grilling favorites.
Chef Josiah Citrin of Charcoal Venice grills perfectly smoky chicken wings.
You’ll only need some great ribs (spare or baby back), seasonings and of course your EGG!
A burger made with portobello mushroom caps and plenty of fresh vegetables.
Flavorful grilled shrimp topped with slaw and avocado spread all packed into a taco.
A unique and delicious pizza created on a sliced watermelon.
Day 22 of Barbecue Month 2017 from Snake River Farm’s Ken Hess.
Perfectly cooked Tri Tip topped with Chimichurri sauce.
You’ll love this delicious Smoked Meatloaf from Chef John Cox
Succulent pork chops prepared on cedar planks.
A classic hotdog with a spicy kick from New Mexico Hatch Chiles.
BBQ’s & More – Mt Wellington
38 Lunn Avenue, Mt Wellington
Auckland, New Zealand
Mon – Sat: 9:00AM – 5:00PM
Sun: 10:00AM – 4:00PM
BBQ’s & More – Mt Maunganui
2 Newton Street, Mount Maunganui
Bay of Plenty, New Zealand
Mon – Fri: 9:30AM – 4:30PM
Sat: 9:30AM – 3:00PM
Sun: Appointment Only
We’ve attempted to answer the most common questions people have about the Big Green Egg in a very clear and concise manner.