Grilling
When the Big Green Egg was first introduced in 1974, this kamado was mainly used for grilling. Over time, and with the development of a wide range of accessories, the EGG became suitable for many other cooking techniques too. However, grilling remains an essential basic technique.
Direct grilling
Grilling is a quick method that uses a relatively high temperature and offers more possibilities than you might think. It is the perfect technique for preparing dishes such as a juicy steak, tasty vegetable skewers or a delicious fish. In general, grilling is done at a temperature between 180 and 250°C. The high temperature will give the meat or poultry a nice brown exterior, while keeping it juicy and tender on the inside. The ingredients are usually cooked on the grid, directly above the heat of the charcoal. This is also known as the direct method or direct grilling method.
Temperature control
During grilling, the ingredients cook thanks to the glow of the charcoal (radiant heat), the heat of the grill (contact heat) and through convection heat. Convection heat includes airflow within the kamado and the heat reflected by the ceramic. That’s why it’s important to close the lid after every action. Aside from keeping in the convection heat, it allows you to control the temperature inside the Big Green Egg perfectly and maintain a constant temperature. A closed lid also retains moisture, which keeps your ingredients juicy, even while grilling. And remember: never completely cover the surface of the grid to avoid obstructing the airflow.
The perfect grilling grid
You can grill on the stainless steel grid, but the cast iron grid is specially designed for the job. A cast iron grid creates more beautiful grill marks. It’s excellent at absorbing and transferring heat to your ingredients. Thanks to the sturdy V-shaped bars, that heat is delivered in a very concentrated way.. Don’t be tempted to flip your grid to create wider marks, as the heat will be less concentrated in that case. Always ensure the cast iron grid is heated to the desired grilling temperature for about 10 minutes before grilling. This allows the grid to absorb sufficient heat.
Indirect grilling
The exception proves the rule, because in addition to the commonly used direct grilling method, you can also grill indirectly on the Big Green Egg. It’s a technique that’s not used as often, but it can be incredibly useful. In this setup, you place the heat shield (possibly with a drip pan on top ) beneath the cast iron grid, removing direct radiant heat from the equation. You then place your ingredient on the grid above. It grills and cooks gently through the grid’s contact heat and the airflow inside the kamado. This method takes a little longer, but it prevents flames caused by fat dripping onto the charcoal. Indirect grilling is also ideal for more delicate ingredients – like fruit – which don’t need to cook through but benefit from attractive grill marks. The main reason to grill fruit is to caramelise its natural sugars. This makes the fruit beautifully sweet and enhances its flavour even further!
Reverse sear method
You can grill almost any ingredient as long as it isn’t too thick or too large. After all, you don’t want to end up with a burnt outside and an undercooked inside. If your steak, for example, is more than about 5 centimetres thick, it’s best to use a combination technique known as the reverse sear method. Start by cooking the meat using the indirect method – with the heat shield and stainless steel grid – until it’s just a few degrees below your target core temperature. Then move it to a preheated cast iron grid for a final sear, creating those signature grill marks and adding flavour.
High-temperature grilling
When grilling at high temperatures, always watch out for backdrafts (sudden bursts of flame). This typically occurs if you open the kamado lid too quickly. To avoid this, allow some oxygen to gradually flow into the Big Green Egg first. Do this by first carefully lifting the lid about five centimetres – a few times – before opening it fully. Be extra cautious if the air regulator is closed when opening the lid. The sudden rush of air can trigger large flames. If that happens, immediately close the lid again to extinguish the flames. You can then gently open the lid a few centimetres several times before fully lifting it. Always protect yourself properly and wear heatproof gloves.
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How can I grill smaller ingredients?
Want to grill smaller ingredients, such as shellfish or chopped vegetables? Place the stainless steel grid in your kamado and put a Half Perforated Grid on top with the ingredients. This way, they won’t fall through the bars of the main grid and you can remove the Half Perforated Grid from your Big Green Egg in one easy motion.
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How long should I let my meat rest after grilling?
Grilled some meat or poultry? Loosely cover it with aluminium foil and let it rest for 5-10 minutes. This helps it retain much more of its juices when slicing.
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Should I grease the grid before grilling?
Fish and delicate vegetables like chicory or quartered little gem can be quite fragile. Lightly oil both the grid and your fish (or veg) with a neutral vegetable oil before grilling. For other ingredients, greasing the grid is generally unnecessary.
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