Big Green Egg | Rotisserie For Large and XL EGG

So Here It Is. The Eighth Wonder

For years now, we’ve been working on – and you’ve been asking for – the development of the official Big Green Egg Rotisserie. Now it’s here, and it’s another complete game changer. To the seven familiar cooking modes of the EGG, you can now add an eighth: spit roasting.

Thanks to the heat retention of the EGG’s ceramics, it’ll allow you to cook meat and poultry to crisp-edged, juicy-fleshed perfection – so this year’s Christmas turkey could be your best ever. But it’s just as effective for spit-roasting whole fish, large vegetables such as squash and cauliflowers, or even fruits such as pineapples. It can be used to cook both directly and indirectly.

The only original Big Green Egg Rotisserie is available for Large and XL EGGs. It features a powerful but quiet 220V – 240V motor that will consistently and evenly turn food over the flame. A coated steel ring attachment seals the EGG for optimal heat and flavour retention.

COOKING ON THE ORIGINAL BIG GREEN EGG ROTISSERIE

To help you get the best out of our eighth cooking mode, we’ve produced some simple guides showing you how to set up the Rotisserie to cook both directly and indirectly, and how to clean it after use.

We’ve also pulled together a collection of mouth-watering Rotisserie recipes below to get you started, from the simplest of spit-roast chickens to a Christmas feast with turkey, stuffing, and gravy. There are vegetarian options too, and even a dessert: caramelized rum pineapple with a pina colada sauce!

IMPORTANT TO KNOW:

WATCH: HOW TO SET UP
WATCH: HOW TO CLEAN

A WORLD OF POSSIBILITIES

One of the main characteristics of a Rotisserie is the steady drip of delicious fats and juices that fall from the spit as it turns. Thankfully, it’s simple enough to set up your EGG to make the most of this flavoursome drizzle while turning out starters, sides or sauces.

For this, you’ll need an EGGspander System Multi-Level Rack, which will sit below the Rotisserie. You can either cook directly – grilling a flatbread, for example – or, by adding a smaller Baking Stone, you can create an indirect cook, perfect for roasting vegetables or turning those drips into gravy.