Welcome to Little Chef's and Bubba Tim's Gourmet Barbeque and Fish Camp
Now you know who invented Bubba Burgers and the Bubba Keg. Not! Ok, lets start out by saying that Little Chef's and Bubba Tim's Gourmet Barbeque and Fish Camp is virtual. Meaning it is not real. It is a figment of our imagination and only exists on the web.
This Egg-site is for the advancement of cooking skills using the Big Green Egg. We hope you will find this Egg-site useful in your journey to master the Big Green Egg! You will also find useful information on Egg projects and the first ever, "GREEN BOOK" for used eggs. On the cooks page you will find pictures and tips on some of our popular cooks that were done on one of our Green Eggs.
On the projects page you can follow along some of the upgrades that we have done or have planned. "Ole Lady", who I have had for 17 years, may be old , but she can cook! I even once had the dome come right off and land on the original cast iron DFMT. The Dual Function Metal Top broke, but only chipped the top of the ceramic lid. Come to find out that the bolt was loose on the bottom ring bracket. Lessons learned.
So you ask,"what makes me an Eggspert"? 17 years of cooking on the BGE does give me a leg up on most, but I also have been BBQing for over 40 years. I am also very fortunate to be married to a classically trained chef. She is a graduate of Le Cordon Bleu and has worked in the industry for over 25 years. She currently is a resturant consultant and private culinary instructor. She still competes in ACF cooking competitions and has won numerous medals over the years. She's an Iron "Little Chef "so to speak. So combine the two of us, and you have a collection of cooking talent and a couple of real Eggheads.
I am also the Event Organizer for the Sunshine State Eggfest, currently being held in Melbourne, Fl. The Sunshine State Eggfest is one of the only eggfest organized, by eggers, for eggers. We are not a dealer, or in the bbq buisness. Everyone on the committee has day jobs and volunteer thier time and money in support of this fest. So the next time you come to the Sunshine State Eggfest, please thank the folks behind the registration table.
We love to share some our secrets and successes that we have had. So come on in, to The Gourmet BBQ and Fish Camp, and take a look around. The most important thing to remember is to have fun.
Should you have any questions or would like to submit data for the Green Book, please email firstname.lastname@example.org
If you would like to "ASK LITTLE CHEF" a cooking related question, please email her email@example.com
What is a Big Green Egg?
The Big Green Egg has unparalleled cooking flexibility. You can grill steaks and chops to the perfect degree of doneness, cooking at temperatures up to 750°F for steakhouse searing. But if fallin'-off-the-bone ribs or a tasty, juicy brisket is on your menu, the EGG will maintain a low temperature of 200° to 250°F for the low-and-slow smoke cooking that develops wonderful flavor while tenderizing the meat. Whether searing or slow cooking, prepare the entire meal on the grill by adding any of your favorite vegetables to the cooking grid. If you're longing for cornbread, biscuits, a freshly baked loaf of bread or even a warm pie or cobbler to complete your meal, the EGG bakes better than a brick oven.
The simple secret to temperature control is the easily adjustable dampers that let you maintain accuracy within a few degrees. The exterior temperature gauge gives precise temperature readings of the cooker's internal temperature.
The Big Green Egg is a Kamado
A kamado is a traditional Japanese wood or charcoal fired earthen vessel used as a stove or oven.
Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China. It is believed that in these circular clay cooking vessels are the origins of the modern Kamado albeit the clay finally being superseded by ceramic materials.
All over the globe this elementary cooking vessel has evolved in many different ways, the tandoor for example in India and in Japan, the mushikamado; a device designed to steam rice and used by Japanese families for ceremonial occasions. The mushikamado was a round clay pot with a removable domed clay lid and was typically found in Southern Japan. Innovations at this time included a damper and draft door for better heat control and it was found to be fuelled by charcoal rather than wood.
The mushikamado first came to the attention of the Americans after the Second World War . The name "kamado" is, in fact, the Japanese word for “stove” or “cooking range”. The kanji character for “kamado” is 竈. In hiragana, “kamado” is written かまど. In katakana, it is written カマド. In romaji, it is written kamado. Literally, it means “place for the cauldron”. The word has become a generic term for this style of ceramic cooker.
Modern Kamado style cookers are made from a variety of materials including high fire ceramics. Outer surfaces also vary from a high gloss ceramic glaze , textured stucco-like surface and ceramic tiles . The use of modern ceramic and refractory materials ensures that the units seldom crack( The Big Green Egg has a lifetime warranty against cracking) – a common fault in the original Japanese design. (Brands using older materials, notably Kamado (Portland cement) still suffer from cracking problems.)
Kamado grills are generally fueled by charcoal although some attempts have been made to fire them with gas or electricity. One of the claims of the ceramic construction is that there is no flavour contamination (metallic taste) to the cooked food and for the same reasoning, lump wood charcoal is the preferred choice for modern kamado cooking. Not only does lump charcoal create little ash, the alternative charcoal briquettes contain many additives that can contaminate the flavour of the food. Lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing.