Archive for February, 2009

Reason #4:  It heats up quickly

Part of successful grilling is practice, practice, practice.  Most people have a pre-conceived notion that it takes a long time to fire up a charcoal grill.  Therefore they are not willing to invest the time into grilling several times a week.  Well, they are partially right.  Charcoal briquettes take a long time to pre-heat, usually 20-30 minutes; when grilling with the Big Green Egg and natural lump charcoal, the EGG will actually reach 400 degrees in about ten minutes.  This is a faster pre-heat time than many in home ovens.  So, I am able to fire up my Big Green Egg, go inside and prep my dinner (check out what I made last night,) bring my food out to the pre-heated grill and grill my food to completion within 30 minutes! I have to go, it is another great grilling night!   

Reason #3: Moisture Retention

One of the most common responses I get when my guests experience the food from the Egg is “wow that is really moist!”  The ceramic is designed to absorb heat in a very efficient manner, which also keeps the air within the vessel stay very moist.  This high moisture content helps keep everything you grill very tender and juicy.  To prove this point I almost always cook some pork, which to the surprise of my guests is the most tender and juicy pork they have ever had!  Dooes anyone have any tips or tricks to keeping your protein tender and juicy?