This is a class for prospective Big Green Egg owners who are wondering what all the fuss is about and want a full demonstration before committing to buy.

The course will begin with the basics: setting up, lighting and preparing to cook on the Big Green Egg. We will demonstrate the flexibility and ease of use of the Big Green Egg with four different cooking modes: slow cooking, smoking, roasting and grilling.   We will also look at charcoal and equipment to ensure you get the best results from your Egg.

Slow cooking.  We will discuss the merits of brines, marinades and rubs as well as which cuts and ingredients work best for slow cooking, while preparing pork belly.

Roasting: Using indirect heat, we will prepare Beer Can chicken – showing how to set up the oven for roasting any joint or vegetable as you would with a conventional oven.  This is a classic Big Green Egg recipe that shows how to get maximum flavour and succulence from your roasts.

Grilling: the Big Green Egg can do grilling like a conventional BBQ, but when you grill with the lid down, you can control the temperature precisely and avoid flare ups so that the end result is not cremated, but cooked to perfection.

Finally we will finish with some flat breads, showing you how easy it is to use the BGE as a tandoor or pizza oven.

The course will end with a lunch from all the prepared foods and a question and answer session.

There will be free tea and coffee, with further drinks available to purchase.