Okay, here's the plan for the Egg Outdoor Kitchen. We've got an extra large and a large egg - installed in a counter -we went with a rounded shape so that it would be more interesting and more in keeping with the "egg shape". What do you think? The client is going to choose granite or tile for the top (not blue formica as illustrated) and stucco on the bottom.
Big Green Eggs are great for cooking on. One night we fired up our choo choo train smoker and a large big green egg and had our own personal cookoff. The big green egg was faster, and food (wild pig) came out much more moist. I was sold!
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Stacey, we are in the process of designing an outdoor kitchen for our new home and I would love to see the pictures of the outdoor kitchen with the Big Green eggs. We are actually discussing doing a large and medium. We are in temporary housing while we build and I'm getting desperate for a grill - everything that I've read has steered me to the Big Green Egg and my husband would really appreciate not having to move the large one around so we thought we would start with the medium. Pictures and advice would be most appreciated. We are located on the Gulf coast too - the Florida side in a tiny little town: Port St. Joe.
I like the overall shape. What type of gap are you going to leave between the Green Egg and the counter top? Are you putting any storage in the island? The things I use most with my Green Egg are my Guru temperature controller (requires a plug), ash tool (for removing ash), metal barrel for the ash, charcoal, basic BBQ'ing tools. Can't wait to see the pictures!
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