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.
Monday, July 23, 2012
Visit to Casa de Ranger for the Belifest
Over the weekend we drove to San Antonio to visit with some long-time friends and fellow Eggheads for a small gathering at Casa de Ranger, the fitting name for Lawn Ranger's home and outdoor kitchen. Although it was quite warm and the air filled with smoke from multiple Big Green Eggs going full blast, it was a most enjoyable two days.
In as much as the people's names won't mean that much to anyone except Eggheads who already know who they are, I just decided to create a little video of the event.