Big Green Egg

We have officially entered the clay ceramic grill cult. The kamado style of cooking is century's old, but it wasn't until a recent New York Times article on the Big Green Egg came out that I knew anything about it, but within a week, we had one. The thrilling thing about this grill is the high temperatures it reaches, and the retention of that temperature over long periods of time. What do I think so far?
I am not much of a griller, I don't even cook much meat at all, but I admit that this grill has been impressive to date. My husband (who is a big griller) inaugurated the grill with a stuffed pork tenderloin. The meat took on a wonderful smoky flavor and was cooked evenly throughout. The second grilling was chicken--thighs, drumsticks, and a whole chicken, all with seasoning applied the night before. The chicken was flavorful throughout, and very moist, so another success--but best of all was a pork shoulder that he put on the grill after the chicken had been cooked to smoke/cook it overnight. The temperature of the grill in the morning was 250 degrees and the pork shoulder looked fantastic--we had pulled pork sandwitched that night for dinner, which were phenomenal. I would rate this highly. I did buy the Big Green Egg cookbok, and will be reviewing that soon as well.