If you’re considering a Big Green Egg, or if you just picked one up at Townley, check out these great tips on how to use it for the first time.

You grilling experience will be EGG-ceptional with this full tutorial including:

  • Basic operation
  • How to light the lump charcoal
  • How to add smoker chips
  • Learn how to adjust the dampers to reach different temperatures for cooking

You’ll quickly learn why a Big Green Egg is perfect for anyone searching for simplicity, versatility, and convenience all in a versatile outdoor cooker! Here’s how to use a Big Green Egg.

The name behind The Curious Pig comes from a blend of Chef Scott’s favorite things. Curious comes from one of Scott’s favorite breweries, Creature Comforts. There are two things that inspired Pig.

Chef Scott’s favorite restaurant, The Ravenous Pig is located in Orlando. For 15 years, Scott shared a bond with his dog, Pig, remembered as the sweetest and most loving companion. She was his best friend and had a huge impact on his life.

Enjoy his recipe for The Curious Pig’s Signature Pork Chop. Read more

Effortlessly slice your meats with the LIMITED EDITION BIG GREEN EGG and Bokashi Kasai 5 inch – 4 piece set of serrated steak knives.

There is nothing better than when perfect function meets true beauty.

Put the Fire (火災 “Kasai translates to Fire in Japanese”) in your hands! This blade is the head of the Kasai Collection.

5″ Steak Knives

These limited edition steak knives are masters of, control, stability, durability and slicing power and elevate your dining experience.

They boast an incredibly sharp high-carbon German steel that syncs with perfectly engineered geometric serrations at 14-16 degrees per side, ensuring incredible efficiency and effectiveness.

You’ll find clean, straight cuts with no tearing again and again with angled dentition that are masterfully robust and resilient, requiring no sharpening.

Your Guests Will Love Them, Too

Excite your guests with the visually stunning design, superb cutting ability, satisfying heft, and premium materials. They triple-rivet the luxury brown Pakkawood handles for extra strength. The knives curve perfectly for a natural and pleasing grip, ensuring comfort and maneuverability.

Bokashi adorns the dark color wood handle with an end Big Green Egg & Bokashi rivet, blending beautifully with the five-inch satin finished German steel blade. The overall resulting look is further enhanced with beautifully rounded curves and acute angles, matching and enriching most tabletop settings.

Engineered to Perfection

Exceptionally effective imported high-carbon German steel at 56+ Rockwell hardness is hand polished, with a full tang for increased resilience, robustness and quality. The blade is carefully tapered for improved hardness, flexibility, and minimal slicing resistance, with a rounded tip for unnecessary piercing, dinner table etiquette, and safety. A satin-finished bolster adds additional finger protection while providing additional heft for a perfectly measured balance.

Why Serrations?

We think large serrations (micro serrations tend to tear at meat) are the ideal geometric configuration for steak knives for one very crucial reason: Most of us eat and cut our food on ceramic plates, which are incredibly punishing to straight edge blades.

The unforgiving dinnertime dishware quickly and mercilessly damaged, dull and break-down the edges of straight blades, requiring them to be continually and painstakingly re-sharpened prior to use, involving considerable time and energy.

If you prefer to avoid the trouble of continually honing your steak knives, serrated is the way to go. The Big Green Egg & Bokashi Steel Kasai Series steak knives use perfect large-size serrations to ensure razor sharpness but also durability and resilience so they can be used again and again, without sharpening.

When you serve that juicy steak hot off the grill and ready to eat, or when your dinner guests arrive unannounced, you want an instrument you can count on.

  • 5 inch Precision forged, ultra sharp, wear-resistant, single-piece, high carbon ThyssenKrupp German steel at 56+ Rockwell.
  • They painstakingly hand sharpen each serrated edge is to 14-16°, with geometric serrations spaced perfectly apart for smooth slicing.
  • Beautiful hand-polished satin finish blade.
  • Tapered design for hardness and flexibility.
  • Stain-resistant.
  • Precisely tempered.
  • Polished spine to ensure an ever comfortable grip.
  • Full tang for incredible robustness & quality.
  • Premium quality laminated Pakkawood handles imported from Spain, for superior strength, refinement, and beauty. Sanitary build perfect for busy kitchens.
  • Plus, they triple-rivet the knives for even more durability.
  • Mirror polished, finger protective bolster provides for a perfectly engineered balance with just the right heft.
  • Ergonomic handle shape for maximum comfort, grip, and maneuverability.
  • Stainless steel second bolster (end cap) adds counter balance and distinction.
  • Engraved Big Green Egg & Bokashi Steel end rivet.
  • Cleans easily for low maintenance.

Stop by soon – these are for a limited time only!



We love this Spatchcocked Chicken on the Big Green Egg! To spatchcock a chicken (butterfly it) means you remove the backbone and open it completely out and flat. This reduces the cooking time significantly and lets you cook the whole bird  in different, speedier ways, such as grilling or pan frying.

Read more

Get a GRATE update for your grill and find a great gift for dad, too!

Easy to use and clean Grill Grates make grilling GRATE because the Grill Grates limit flare ups and burning. Watch as David cooks chicken with Fire Dancer BBQ Chicken Rub on the Big Green EGG using Grill Grates!

GrillGrates interlock and lay on top of the existing grid. They concentrate and radiate heat, sizzle back juices and protect during hot and fast grilling. A great addition to your Big Green Egg!

  • Covers 90% of the grill surface
  • Interlocking to remove one or more panels for two level grilling
  • Includes The GrateTool
  • IncludesUser Guide



2 racks baby back ribs, membranes removed
Sea salt
Freshly ground black pepper
Smoked paprika
1 cup apple cider, in a mister


Set the Big Green Egg for indirect cooking with a convEGGtor at 275°F, add soaked wood chips or chunks.

Season the ribs on both sides with salt, pepper and paprika. Arrange the ribs bone side down on the cooking grid. Spray with the cider after the first hour. Cook the ribs until they’re well-browned and tender enough to pull apart with your fingers, about 3 hours, spraying each hour with the cider. Brush the ribs on both sides with the barbecue sauce and continue cooking for 30 minutes. Serve immediately with the sauce on the side.

Quince Barbecue Sauce Ingredients

8 oz. quince paste, cut into ½ inch pieces
⅓ cup dark rum
⅓ cup apple cider vinegar
¼ cup ketchup
3 tbsp fresh lime juice
1½ tbsp Worcestershire sauce
½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
2 tbsp honey
Coarse salt and freshly ground black pepper
¼ cup water

Quince Barbecue Sauce Instructions

For the barbecue sauce, place the quince paste, rum, vinegar, ketchup, lime juice, Worcestershire sauce, cinnamon, ginger, nutmeg, honey, salt and pepper in a saucepan with ¼ cup water. Gently simmer over medium heat until thick, 10 minutes, whisking until smooth. The sauce should be thick but pourable.

Recipe and photo from Big Green Egg and courtesy of Steven Raichlen.

Enjoy this healthy Grilled Chicken Flat Bread with Sweet Kale Salad any day of the week! There’s nothing quite like a grilled pizza! Yum. Read more

We can’t imagine a better meal than these Championship Ribs from Big Green Egg. We could eat them every weekend! Read more

An easy, yet delicious tacos recipe that can be made in a flash – we love these Ancho Chili Steak Tacos on the Big Green Egg! Read more

Fresh, light, and easy to make – this recipe for Stir-Fried Cucumber and Pork with Golden Garlic is one meal your family will love! Read more