I'm afraid I'll be harping on a lot this summer about this extra large big green egg. I know--I'm late to the green egg party. Many folks I know have been using them for years. BUT--that still doesn't take away from my absolute glee at the awesomeness--its efficiency, workability and ability to produce the most precision results in BBQ I've ever had. I've been a Weber girl all my life and still have a couple small ones at the ready, but nothing compares to this. Here we have the flat roast chicken from MH--done in the oven but adapted for the grill. The most notable feature of the dish done on the egg is the extraordinary moistness. We are still just learning what to do, the basics of temperature modulation etc. But--the thing is--it heats up fast, to a temp of 700--if desired (yes, thanks for steaks and burgers), cools dowm quickly, recycles coals, doesn't get too hot on the outside AND could be a small bread oven too should I get so inspired. Next project will be a slow smoking of a whole fish (as soon as the wild Alaskan salmon starts coming in next week)--and I can not wait for that.
May 10, 2010
Extra Large Big Green EggPosted by Lucinda Scala Quinn
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