Big Green Egg

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For years, I lived in a world of grilling myths

I grew up as a gas grill girl. I was taught that gas grills were easy to start and faster than an oven. I avoided buying an expensive charcoal grill because I assumed that coals were hard to light, took too long to preheat and then just burned out to an ash when I was done cooking.

My grilling life changed in 2014 when I was gifted a Big Green Egg at the 2014 World Food Championships.

I had been curious about the egg for years, but I never felt comfortable investing in one because of my preconceptions about charcoal grills. It’s kind of like being curious about a stand mixer. You think your hand mixer works well so you don’t get the upgrade, but once you do upgrade, your life is changed forever.

What’s so great about the Big Green Egg?

Dare I say everything.

It’s a grill, a smoker, a pizza oven. It can cook restaurant-quality steaks over intense direct heat, or it can be set for slow-and-low to smoke fall-apart pork shoulder with beautiful bark.

It’s quick to light.

Once I get the fire going, I prep my meal. By the time prep is done, the grill is ready.

The temperature is easy to control.

It has a vent on top and on the bottom and a built-in thermometer. When I’m smoking, I adjust the vents until the thermometer reads 250-275F, and then I just let it go. It maintains that temperature for hours without having to fidget with it.

The food tastes incredible.

Whether cooking fast or slow, the food is always juicy because the ceramic egg seals in the perfect amount of moisture. And when you use lump charcoal, your food actually has the flavor of BBQ.