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.
Thursday, December 27, 2012
Once again we found ourselves in New Orleans for Christmas, visiting Judy's sister Joyce, and husband Allen. And once again we had a wonderful time, ate way too much food and thoroughly enjoyed the visit until we left for home early Wednesday morning.
We also celebrated Joyce's son, David's, birthday. It was special because he turned 40. And made even more special because he is obviously very happily in love with his new bride, Rhonda.