I am an Egghead. I cook on a Big Green Egg. I own four. A Big Green Egg is a kamado style ceramic smoker/grill that can trace its roots back 3,000 years to China and Japan. They burn natural lump charcoal and can slow cook at temperatures below 200° for many hours (20 to 24 is not unusual) or medium temps for those dishes that are typically cooked in a regular gas or electric oven, or 750 to 900° for meats that require searing heat like steaks. I also do a little woodworking.
It doesn't happen often but it snowed in Houston and we got some of it here. Of course, it didn't last very long but it was pretty for a few minutes. Check it out.
posted by Spring Chicken at 12/05/2009 12:26:00 AM
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