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Which Big Green Egg is Right for You? 0

As the only certified Big Green Egg distributor in Hot Springs, we carry 6 of the 7 Big Green Egg sizes. We can order all 7 Eggs to meet the needs of all our customers. So how do you know which Egg to choose? Here is a quick guide to choosing your Egg.

XXLarge: This egg is perfect for large group cookouts such as family reunions, class reunions, and company picnics. It is also a good choice for restaurants.
Grid diameter = 29 inches
Cooking area = 672 square inches
Weight = 470 pounds
The XXLarge can cook: 35-40 burgers
14-16 whole chickens
18-20 steaks
20 racks of ribs
1 suckling pig

XLarge: Cooks enough for large families and backyard barbecues.
Grid diameter = 24 inches
Cooking area = 452 square inches
Weight = 219 pounds
The XLarge can cook: 2 (20-pound) turkeys
24 burgers
11 whole chickens
12 steaks
12 racks of ribs

Large: The most popular Egg. It is the ideal size for most families.
Grid diameter = 18.25 inches
Cooking area = 262 square inches
Weight = 162 pounds
The Large can cook: a 20 pound turkey
12 burgers
6 whole chickens
8 steaks
7 racks of ribs

Medium: This egg accommodates small families or couples.
Grid diameter = 15 inches
Cooking area = 177 square inches
Weight = 113 pounds
The Medium can cook: an 18 pound turkey
6 burgers
3 whole chickens
4 steaks
4 racks of ribs

Small: This is the perfect Egg for small patios and balconies.
Grid diameter = 13 inches
Cooking area = 133 square inches
Weight = 80 pounds
The Small can cook: a twelve pound turkey
4 burgers
1 whole chicken
2 steaks
1 rack of ribs

MiniMax: This Egg includes handles perfect for transporting to campsites and tailgate parties.
Grid diameter = 13 inches
Cooking area = 133 square inches
Weight = 90 pounds
The MiniMax can cook: a twelve pound turkey
4 burgers
2 steaks
1 rack of ribs

Mini: The mini is perfect for poolside and any other small area.
Grid diameter = 10 inches
Cooking area = 79 square inches
Weight = 36 pounds
The Mini can cook: 2 chicken breasts
2 pork chops
1 steak

Flavors of the Week, 9/26/16 0

Even though the temperature dropped today, things are heating up at EvilO. We have some hot new pairings this week, and we know you are going to love them.

Lime in the Coconut: Get tropical with Persian Lime EVOO and Coconut White Balsamic Vinegar. I am a summer girl, and I love the warm weather. So this helps me keep summer alive for a few more weeks. Tastes great on salads, white fish, and shrimp.

Tropical Salad
(makes 4 servings)

8 cups chopped romaine lettuce
2 cups mandarin orange slices, packed in water
2 cups sliced fresh strawberries
2 avocado, cubed
1 large red onion, chopped
2 tablespoons chia seeds
2 tablespoons sesame seeds
2 cups black beans, drained
1/2 cup Persian lime EVOO
1/4 cup coconut white balsamic vinegar

Add lettuce, fruit, vegetables, seeds, and beans to a large bowl and toss.
In a small box, mix EVOO and vinegar. Pour over salad and toss.


Candied Bacon: Sweet, salty, and addictive. We paired Bacon Infused EVOO and Maple Balsamic Vinegar for an unforgettable experience. This is perfect for roasted vegetables and salads. Plus, I could dip bread in this all day.

Bacon and Maple Brussel Sprouts
(adapted from I Heart Eating)

1 pound fresh or frozen Brussel sprouts (thawed, if frozen)
2 tablespoons bacon infused EVOO
3 strips bacon
4 tablespoons maple balsamic vinegar
salt and pepper, to taste

Preheat oven to 400ºF.
Halve Brussel sprouts, put in a large bowl, and set aside.
Cook bacon until it is crisp. Drain, chop, and add to Brussel sprouts.
In a small bowl, mix EVOO and vinegar. Pour over Brussel sprouts and toss to coat.
Spread out Brussel sprouts on a baking sheet in a single layer. Sprinkle with salt and pepper.
Bake for 20-25 minutes, or until edges start to brown and crisp.


Spiced Lemonade: Another GREAT option for those who are reluctant to give up the lazy days of summer. Meyer Lemon EVOO mixed with Serrano Chile Honey Vinegar for a sweet and spicy citrus explosion. Makes a delicious marinade for chicken and a bright dressing for salads.

Roasted Lemon Drumsticks
(adapted from Yellow Bliss Road)

10 drumsticks
1/2 cup Meyer lemon EVOO
1/4 cup serrano chile honey vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper

In a small bowl, mix EVOO, vinegar, and garlic. Set aside.
Place drumsticks in a roasting pan. Sprinkle with salt and pepper.
Pour EVOO and vinegar mixture over chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, and preferably overnight.
Remove chicken from refrigerator, and bring to room temperature (about 20 minutes).
Preheat oven to 425ºF.
Bake chicken for 20 minutes, turn drumsticks, and cook for 10 more minutes.


Orange Flower: A delicate, floral combination of Blood Orange EVOO and Lavender Balsamic Vinegar. Drizzle this combination over fish, fruits, and salads. A fresh and wonderful combination.

Roasted New Potatoes

1 1/2 pounds small red potatoes, halved or quartered
2 tablespoons blood orange EVOO
1 tablespoon lavender balsamic vinegar
salt and pepper, to taste

Preheat oven to 450ºF.
In a bowl, drizzle EVOO and vinegar over potatoes. Toss to coat.
Spread onto a baking sheet in a single layer. Sprinkle with salt and pepper.
Cook for 40 minutes.

Friday Favorites 9/23/16 1

SpaCon: Geeks unite! The annual event is being held this weekend downtown at the Hot Springs Convention Center. While you’re downtown, drop by EvilO….we want to see all the awesome cosplay characters!!
Hot Springs International Horror Film Festival: If you’re into scary movies, this event is for you. Held at the Historic Central Theater at 1008 Central Avenue. Come show us your costumes too. We can handle it!
Item of the week: Our item of the week is the Oil and Vinegar Sprayer with our Italian Lambrusco Red Wine Vinegar and Garlic Infused EVOO. We’ve previously discussed the sprayer, but we haven’t mentioned this oil and vinegar combination. Both Italian Lambrusco and Garlic EVOO are perennial best sellers, but when you mix them together, it is MAGIC. They are not only perfect for a salad, you’ll love them as a marinade for steak.


Enjoy your weekend!!!

We're So Fancy 0

If you’re feeling a little fancy this week, let us introduce you to Herbes de Provence. This delightful combination features herbs that thrive in the south of France and are often used in the cuisine of that region. This blend of herbs typically contains thyme, summer savory, rosemary, and marjoram. Some mixtures also include bay leaf, fennel, mint, chervil, oregano, tarragon, and lavender. Sounds, delicious, right?

At EvilO, we have 3 products starring Herbes de Provence to tempt your taste buds and bring a bit of Southern France to your dinner table. These include:

Herbes de Provence Fused EVOO: This light and flavorful oil features the classic herbs with a note of fennel. It pairs well with Peach, Strawberry, and Honey Ginger White Balsamic Vinegars; Lavender and Fig Dark Balsamic Vinegars; and Serrano Chile Honey Vinegar. Use it as a marinade for chicken, lamb, or pork. Also, it is delicious as a bread dipper.

Herbes de Provence Sea Salt: Includes thyme, blue lavender flowers, rosemary, fennel seed, savory, basil, and of course, sea salt. Perfect as a bread dipper or sprinkled on roasted veggies.

Herbes de Provence Poultry Rub: Also includes thyme, blue lavender flowers, rosemary, fennel seed, savory, and basil. You’ll love this rub for roasted or grilled chicken.

Herbes de Provence Chicken
(adopted from The Epicenter)

2 pounds boneless chicken breast or thighs
1/4 cup flour
1/2 teaspoon paprika
3 tablespoons Herbes de Provence EVOO
3 cloves garlic, minced
2 cups white wine
1 tablespoon Herbes de Provence Sea Salt
black pepper, to taste


Mix flour and paprika. Toss chicken breast or thighs in this mixture.

Heat EVOO in a large pot. Add the chicken (1 or 2 breasts or thighs at a time) and brown on each side. When browned, remove chicken from the pan.

Add garlic and cook for about 1 minute.

Add wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms. Turn down heat to a low simmer.

Add chicken back to the pot. Sprinkle with Herbes de Provence and pepper.

Place pot in an oven heated to 300F. Bake for 2 1/2 hours, or until chicken is tender.


Grow Your Own 0

Mushrooms are a featured ingredient in many Fall recipes. While our Garlic Mushroom EVOO is always a best seller, we’ve got a new product that will provide you mushrooms throughout the entire season.

The Gourmet Oyster Mushroom Kit is produced in Missouri by EcoOzark. This kit allows you to grow oyster mushrooms at home. The first harvest is ready in 7 to 10 days, and you’ll get multiple harvests after that. When your kit no longer produces mushrooms, use it as compost for your garden.

EcoOzark is the creation of 2 high school environmental science teachers. They use plant, forest, and coffee shop waste to produce their mushroom kits. A portion of their profits go to education about and conservation of the Ozarks region. The first group to receive funds from EcoOzark was It's Our Wild Nature in Columbia, MO. They are dedicated to preserving 35 acres of land as a nature sanctuary.

Many of our customers have already tried the kits and have raved about them. If you love mushrooms, you’ll want to try one too. They also make great gifts.

Below are some delicious recipes to try with your crop of oyster mushrooms.

Creamy Oyster Mushroom and Brie Soup
(adapted from Closet Cooking)

3 tablespoons garlic mushroom EVOO, divided
1 1/2 pounds oyster mushrooms, coarsely chopped
1 onion, diced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup white wine
4 cups vegetable or chicken broth
4 ounces brie, cut into 1-inch pieces
1/2 cup heavy cream
salt and pepper, to taste


Toss mushrooms in 1 tablespoon oil. Spread on a baking sheet in a single layer and roast in an oven heated to 400F for 20-30 minutes or until they start to caramelize. Stir them at 10 to 15 minutes.

Heat remaining 2 tablespoons oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes.

Add garlic and thyme and cook until fragrant, about 1 minute.

Add the flour and cook for 2 minutes.

Add the wine and deglaze the pan.

Add broth and mushrooms, bring to a boil, then reduce heat and simmer for 10 minutes.

Add cream and brie. Let the brie melt, then remove the rinds. Season with salt and pepper.

In a blender, puree the soup to desired consistency. You can also use an immersible blender.

Oyster Mushroom Saute
(adapted from Julia’s Album)

2 tablespoons garlic mushroom EVOO
1 pound oyster mushrooms
4 cloves garlic, minced
4 green onions, finely chopped
salt and pepper, to taste

Heat oil in a large pan on medium heat, until hot. Add mushrooms and garlic. Saute for 2 to 3 minutes, stirring regularly. After 2 to 3 minutes, reduce heat and sprinkle with salt.

Stir to mix, then cover with a lid. Continue to cook the mushrooms for another 5 to 7 minutes, stirring occasionally.

If too much liquid accumulates, cook an additional 1 to 2 minutes without the lid and on medium heat.

Remove from heat. Add green onions, salt, and pepper.




Big Green Egg 101 46

Are you a grilling or barbecue enthusiast? Do you live to create grilled masterpieces? If you don’t already know about the Big Green Egg, pay attention. The Big Green Egg is going to rock your world. It’s not a traditional American gas or charcoal grill, but a modern version of an ancient clay cooker. And EvilO is the only authorized dealer of the Big Green Egg in Hot Springs.

A Big Green Egg???

The Big Green Egg gets its name because it is big (the most popular size weights 162 pounds), green (the outside is a characteristic green color), and well…shaped like an egg. They are inspired by ancient Japanese wood or charcoal stoves called kamado. During WWII, American servicemen noticed the movable kamado ovens called mushikamado, and brought the idea back to the United States. Ed Fisher, the founder of Big Green Egg, was one of them. He opened the first Big Green Egg store in 1974 in Atlanta, GA.

Since 1974, the original design has been refined to feature:
— State-of-the-art ceramic construction that is durable and provides superior heat insulation.
— Patented draft door and vent cap for easy temperature adjustment
— Easily opened spring-assisted hinge system on lid.
— A durable stainless steel cooking grid.
— 7 different sizes to meet every customer’s needs.


What Sets Them Apart?

The Big Green Egg is more versatile than a standard grill. You can grill, roast, or smoke any kind of meat. In addition, you can bake bread, pizza, casseroles, cobblers, or pies.

The egg shape along with controllable air vents at the top and bottom, create an efficient circulation of airflow. This makes lighting the charcoal quick and easy and allows precise temperature control. You can maintain cooking temperature within a few degrees. The airtight ceramic cooking chamber retains heat and prevents food from drying out.

The fire box is sealed and the outside ceramic surface does not get as hot as a metal grill. Therefore, it is safer and will not cause burns if touched during cooking.

And who doesn’t love something easy to clean? The ceramic surface is sealed with a porcelain glaze that is easy to wipe down. Residual heat burns away any grease build up inside the oven, similar to a self-cleaning oven. Minimal ash build up, means you don’t need to constantly clean the bottom of the grill.

In fact, Big Green Egg is so confident about their design, they offer a limited lifetime warranty with all their grills. Each grill includes a stainless steel cooking grid and an external temperature gauge. Come down to EvilO today and check out the Big Green Egg for yourself. We would love to help you find one that is right for you. If you already have a Big Green Egg, we offer a full range of accessories and cookbooks to help you cook almost anything.