EGGceptional flavours

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A Global Guide to the BBQ

Yes, it looks like a Big Green Egg. The marketing ploy was the genius of Ed Fisher, who first discovered the delights of the ceramic cooker in 1970. By 1974, Fisher was importing ceramic cookers, better known as kamados, from Asia and selling them at a store in Atlanta, Georgia. Eager to improve the quality of the kamados, Fisher turned to skilled ceramic artisans from Mexico and new ceramic technology, produced for NASA’s space program, to create a ceramic cooker that could withstand the harshest of conditions. The Egg was born. But it was Fisher who added the colour – green. Hints of Dr Seuss came to mind when Fisher officially launched the Big Green Egg.

For die-hard barbecue enthusiasts, the Big Green Egg, also known as the EGG, is a hybrid of sorts, able to cook anything you throw at it to perfection. The design of the EGG allows heat to circulate while cooking, locking in the flavours and moisture while significantly decreasing cooking time. The EGG can grill, bake, roast and sear – even produce oven roasted pizza. As the EGG requires the use of natural lump charcoal, the food is free of chemical contamination from starter fuels, which is another reason why your meal tastes so good when cooked on an EGG.
The only way to truly appreciate the wonders of the EGG is to try it.

For those who pay homage to the barbecue, the EGG has a dedicated following of its own. Every year EGGtoberfests and EGGfests are held throughout the United States. The main event occurs in October, naturally, in a place called Tucker, Georgia. Visitors from all over the globe converge on Tucker in the third weekend of October to enjoy food cooked on hundreds of EGGs.

To find out more about the EGG, explore the website,, or stop by Bon Vivant in Governors Square. Natural lump charcoal is also available on island.
For barbecue aficionados, there is nothing like the Big Green Egg. The taste is EGGstraordinary.