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.

Friday, December 09, 2011

Thanksgiving 2011

Most Americans have plenty to be thankful for.  So 'Thanksgiving' is truly a day to celebrate.  And that's exactly what we did this year.

Judy's brother, Curtis, and his wife Sandra drove over from Kerrville, Texas. Her sister Joyce, and husband Allen flew over from New Orleans.  Actually, they live in Metairie. 

Needless to say, the kitchen got a workout, as did all four of the Big Green Eggs in The Coop.  The smells in the air was wonderful and all of the food turned out delicious.

We also took advantage of the occasion to celebrate Sandra's 70th birthday.  That meant extra dessert for everyone (who can turn down birthday cake?).  By the end of the day we were all popping but we still had to watch some football to complete the day.

Here are a few photos of the occasion.










Yes, we had a good time.


posted by Spring Chicken at 12/09/2011 04:09:00 PM

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