Big Green Egg in a Professional Kitchen

Maxzoe12

Can a BGE be used in a professional kitchen to cook steaks etc. for a 3-4 hour period during service? We would do 100 covers during this service. Thinking of buying a XL egg
Looking for yer feedback.
Thanks

tarheelmatt

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

jeponline

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

I wonder what kind of ventilation they need in that kitchen.  Fire inspector must have a field day there.

Hans61

You'd need a vent system for the smoke

tarheelmatt

jeponline said:

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

I wonder what kind of ventilation they need in that kitchen.  Fire inspector must have a field day there.

Really no different that those restaurants that have charcoal char broilers.  

Hotch

Also I believe there are about 5 locations of The Weber Grill Restaurant. I think they use a modified Weber Ranch Kettle in them.

Star_TrEGG

During this year's EGGtoberfest, I ran into one of the local Atlanta chefs who uses an XXL BGE in his restaurant.  Daniel Hubbard, the Executive Sous Chef at Double Zero, invited us to his restaurant for dinner.  Here's a photo of him standing next to the XXL BGE.  You might want to contact him at Double Zero for his thoughts.  Hope this helps.

http://doublezeroatl.com/

The Cen-Tex Smoker

Maxzoe12 said:

Can a BGE be used in a professional kitchen to cook steaks etc. for a 3-4 hour period during service? We would do 100 covers during this service. Thinking of buying a XL egg
Looking for yer feedback.
Thanks

Just keep in mind that you are buying a $1500 grill that is not meant for commercial use. There is no warranty if you use it commercially and they do tend to crack with normal home use. Not sure what you gain as a grill by using a BGE over the available commercial alternatives but you do risk having to buy a new base or dome eventually. Not the end of the world and it would be a kickass toy to have in your commercial kitchen. I used my first one to make BBQ on Fridays and do catering with but we did that cooking at home and brought it in to the shop (don't tell the inspector)

pgprescott

I would look into a deal with them. I would bet there is a sponsored program through the Mothership. There are plenty of chefs using them in their commercial kitchens. I see smaller ones more frequently. 

Hans61

pgprescott said:

I would look into a deal with them. I would bet there is a sponsored program through the Mothership. There are plenty of chefs using them in their commercial kitchens. I see smaller ones more frequently. 

Yeah you could advertise that your food is "egged"

onedbguru

In a professional restaurant kitchen, the vent system would absolutely be sufficient to run an Egg - get an XXL - more cooking real estate.

Little Steven

The Cen-Tex Smoker said:

Maxzoe12 said:

Can a BGE be used in a professional kitchen to cook steaks etc. for a 3-4 hour period during service? We would do 100 covers during this service. Thinking of buying a XL egg
Looking for yer feedback.
Thanks

Just keep in mind that you are buying a $1500 grill that is not meant for commercial use. There is no warranty if you use it commercially and they do tend to crack with normal home use. Not sure what you gain as a grill by using a BGE over the available commercial alternatives but you do risk having to buy a new base or dome eventually. Not the end of the world and it would be a kickass toy to have in your commercial kitchen. I used my first one to make BBQ on Fridays and do catering with but we did that cooking at home and brought it in to the shop (don't tell the inspector)

Also, restaurants use all kinds of tricks to get food out in a hurry, sous vide, low slow cooking and after sear etc. Don't think your average patron will wait hours for his bbq ribs

Bshults1

https://www.facebook.com/gordonramsay/videos/1271370822886179/

Apparently one of the restaurants under the umbrella of Gordon Ramsay uses a mini max

westernbbq

de Liberije in Holland uses Mini and L

i think Tarbell's in Phoenix used BGE in kitchen for steaks...

Canugghead

pgprescott said: 

I would look into a deal with them. I would bet there is a sponsored program through the Mothership. There are plenty of chefs using them in their commercial kitchens. I see smaller ones more frequently. 

Worth a try. Professional chefs are often featured in BGE's LifeStyle magazines. For example here's a recent issue...
https://issuu.com/biggreenegg/docs/bge-v6_issuu/1?e=3685215/30000297

Negotiate for lifetime supply of free eggs 

Acn

Qui in Austin used to have one on their patio that they used for their pulutan menu.

Zippylip

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

watched the video, that place looks incredible; have you been there?

tarheelmatt

Zippylip said:

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

watched the video, that place looks incredible; have you been there?

I have not.  I've wanted to try it out sometime.  

@DoubleEgger ate there not too long ago and indicated it was okay.  Could have been an off night for them maybe, though for something like that an off night should never happen.  

DoubleEgger

Yeah Kamado Grill in Raleigh was awful. 

fishlessman

theres an outdoor hot dog cart in mass that built a mechanism for opening and closing an xl.  you might want to do something like that if its in a restaurant setting. he does hotdogs and sausages so its opened and closed alot

https://youtu.be/7K7MXEbDDTY

Acn

tarheelmatt said:

Zippylip said:

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

watched the video, that place looks incredible; have you been there?

I have not.  I've wanted to try it out sometime.  

@DoubleEgger ate there not too long ago and indicated it was okay.  Could have been an off night for them maybe, though for something like that an off night should never happen.  

Why should an off night never happen?

DoubleEgger

This has nothing to do with an off night. The place is just bad. It was completely dead on a Thursday night so I don't think I'm the only one who holds that opinion. 

gdenby

There are 2 places in town that definitely use Eggs. One of the places even advertises that is what they use, and the aroma from the kitchen makes it obvious. One might be using it for steaks, but burgers, various beef sandwiches, and chicken, for sure.

Canugghead

check out long-time egger @cookn biker Molly's restaurant, they bake their own bread and make pasta from scratch, two BGEs but no freezer!
https://www.youtube.com/watch?v=L9gbiQAWKjY

rekameohs

tarheelmatt said:

There's a restaurant in Raleigh that uses Kamado Joe's as cooking vessels .  So yes. 

http://www.kamadogrille.com

Looks like they are shutting down completely.
http://www.wral.com/north-raleigh-restaurant-closes-amid-bankruptcy-filing/16561290/

It will be interesting to see if they hold an auction to sell off everything.

Eggaroo

Chow Daddy's restaurant and bar on Hilton Head Island has 2 BGE's they use for their smoked chicken and pulled pork.

http://www.chowdaddys.com

GrillSgt

Well this was an interesting thread. 

Photo Egg

Canugghead said:

check out long-time egger @cookn biker Molly's restaurant, they bake their own bread and make pasta from scratch, two BGEs but no freezer!
https://www.youtube.com/watch?v=L9gbiQAWKjY

Molly and Enrico are amazing cooks but that video was brutal to watch.lol

Skiddymarker

No. Not worth the effort. But i do agree with @GrillSgt:

GrillSgt said:

Well this was an interesting thread. 

YEMTrey

Photo Egg said:

Canugghead said:

check out long-time egger @cookn biker Molly's restaurant, they bake their own bread and make pasta from scratch, two BGEs but no freezer!
https://www.youtube.com/watch?v=L9gbiQAWKjY

Molly and Enrico are amazing cooks but that video was brutal to watch.lol

Agreed. That video wasn't even public access worthy.

 I loved seeing Molly and Enrico's posts.  A seafood cook they did still haunts my memory.  Looked absolutely beautiful and amazing.  One of the only reasons I looked at that other site was to check and see if they posted anything.

thetrim

Canugghead said:

check out long-time egger @cookn biker Molly's restaurant, they bake their own bread and make pasta from scratch, two BGEs but no freezer!
https://www.youtube.com/watch?v=L9gbiQAWKjY

Oh, my gosh, is that the Colorado Springs Food Guy????!!!!!!