Description
Big Green Egg ACL-ESK - Eggspander Starter Kit
Imagine being able to cook all parts of your Sunday Roast in one go; two pizzas at the same time; hot smoked trout on one level and roast veggies on the other. With the EGGspander, all that's possible and more.
SEAR, SIMMER, SIMULTANEOUS.
The EGGspander System allows you to use multiple levels for direct and indirect cooking at the same time. Position the single piece ConvEGGtor basket in the base of your EGG, and your two-piece rack and stainless steel grids will slot right in on top.
RESTAURANT-GRADE CAST IRON
Our Cast Iron Searing Grids hold heat to a restaurant standard, ensuring you get only the deepest charmarks and richest flavours from steaks, vegetables and fish.
BAKE BEAUTIFULLY
Crisp, flaky pastry. Thin, authentic pizza crusts. If you're looking to bake to perfection, you need the perfect baking stone. Et voila.
IN THE BOX
- 5 piece EGGspander Kit
- 2 x Cast Iron Half Searing Grid
- 2 x Ceramic Half Moon Baking Stones
THE EGGSPANDER SYSTEM
The EGGspander is a genuine game changer. As well as massively increasing your cooking area, the different heights and surfaces offer enormous amounts of flexibility. You can be grilling your meat on one side, whilst roasting your potatoes on the other and leaving your gravy to bubble away above. If you're new to the EGG, it’s THE indispensable accessory to go for. If you're not, you're going to wonder how you survived without it.
HOW DO I SET UP THE EGGSPANDER?
It couldn’t be easier. Once your Fire Box is filled with charcoal, insert the ConvEGGtor Basket. Then add in either a Half Moon Baking Stone (for indirect cooking), a Cast Iron Searing Grid (for direct cooking), or a combination of the two. By mixing and matching, you can cook with two types of heat at once.
WHAT’S THE DIFFERENCE BETWEEN DIRECT AND INDIRECT COOKING?
What is direct cooking?
When you cook at a high temperature in direct contact with the cooking surface, that's searing. This cooking mode falls under the "direct heat" category, as whether you're using a searing grid, skillet, or plancha griddle, you'll be utilising the heat without anything blocking or deflecting it around the dome of the EGG.
What is indirect cooking?
When you're cooking directly, the flames cook your food. That's good for smaller items that take less time to cook or for things that can easily be flipped over. However, if you've got a large cut of meat with lots of connective tissue to break down, a loaf of bread that requires consistent, even heat all around, or something you're looking to roast or smoke at a very low temperature, direct cooking won't cut it for you.
By placing a ConvEGGtor into your firebox (or by using the EGGspander System), you block the direct heat and deflect it around the dome of your EGG. Thanks to the EGG's careful design and amazing ceramics, this heat bounces back to your food, cooking it indirectly.
HOW DO I LOOK AFTER CAST IRON OR WROUGHT IRON?
All of your iron products — including the rEGGulator from time to time — require a light brushing of oil. After use, clean your pan with hot water and a soft sponge. Avoid detergents or scrubbers, as these are likely to take off the seasoning you've built up; the same seasoning that helps to prevent food from sticking, and gives your cooks amazing flavour.
Instead, brush down after use with a non-abrasive cloth, and then season with sunflower or rapeseed oil.
Our top tip: for the best results, use sunflower or rapeseed oil which has a higher burning temperature and won’t leave a bitter taste once burnt.
