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.

Tuesday, November 29, 2011

Plano Outlaw Eggfest

This was the third Plano Eggfest and it was well worth the trip.  We had a great time the entire weekend.  And as usual, we met a lot of new friends and tasted some very good treats. 

I took a load of video and photos (plus those of other Eggheads) but with the holidays and my gate project I've had no time to assemble them into a movie.  I promise to work on it.

Now we're all looking forward to Salado on March 17th.

posted by Spring Chicken at 11/29/2011 08:37:00 PM

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