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.

Monday, May 16, 2011

Salado Egghead Gathering

I finally got around to editing the many videos and photos taken at the Salado Egghead Gathering back on March 26th and posted the movie on YouTube.

Here's the link if you care to take a look...

http://www.youtube.com/watch?v=oDW6PRFeIDU

Next stop, Athens, Texas this weekend for the Green Eggs and Ham....burgers fest.  Should be another great time.

posted by Spring Chicken at 5/16/2011 05:54:00 AM

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