I am an Egghead. I cook on a Big Green Egg. I own six. 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.
Tuesday, June 01, 2010
Yesterday was Memorial Day and it was HOT! So we talked about what we’re going to do to cool off during the summer now that Judy is retired. Eventually, the discussion came around to pools. And that led to us remembering just how much we enjoyed having our pool in Florida. And before long we decided if we would forego some of the planned cruises, trips and high-tech toys we probably could afford one.