The Good Egg

Instead of the standard gas-fired grill, charcoal-burning kettle or even hibachi, my husband had been considering a Big Green Egg, a modern American rendition of an ancient Kamado cooker from Japan. Our brother-in-law, who grew up in a military family and lived in Japan, swears by it. It gets rave reviews on foodie message boards. With trepidation because it is expensive, I bought one for my husband for Christmas, and we finally tried it last night. Wow! We made simple chicken breasts that turned out perfectly: cooked through, still moist inside and, perhaps best of all, bearing some of that delicious char-grilled flavor that I hadn’t gotten in years.

Made of heavy, kiln-fired ceramic glazed in the green that gives it its trade name, the big Green Egg uses natural charcoal, lights without liquid starter and heats to cooking temperature in about 10 minutes. Adjusting top and bottom dampers controls the temperature, which is easily seen on an external gauge that shows both Fahrenheit and Celsius. The company sayd temperature accuracy is shown within within two degrees from 50 to 750 degrees. Closing both dampers kills the flame.

So far, we have only tried one cooking method and one food, but it seems that the Big Green Egg is a grill and a smoker and even an oven. Meats, seafood, veggies and pizza can reportedly all be cooked on (or should I write “in”?) a Big Green Egg.

One thought on “The Good Egg”

  1. A friend wrote in Gunnison wrote, “We have owned a Big Green Egg for 5 or 6 years. We love it and always stock up on the charcoal at Wild Oats when we pass through Denver.”

Comments are closed.