The Big Green Egg (BGE) is a wood charcoal fired ceramic grill, that originated in Japan centuries ago. US servicemen stationed in Japan during WWII began bringing back these "kamado" style grills to the United States.
The BGE has grown rapidly in popularity in recent years for a few reasons. First, the NASA designed ceramics used on the BGE allow for cooking at a wide range of temperatures. You can cold smoke salmon at 100 degrees F, smoke BBQ low and slow for hours on end, or sear a steak at 800-900 degrees F. Second, the BGE's ceramics are unmatched at retaining moisture. It's very hard to mess something up if it's cooked on the Egg!
My Big Green Egg Story
At the beginning of 2011, I had decided to use some of my previous year's sales bonus (after saving most of it) to purchase a BGE. Thing is, this purchase was a pretty big step for me. BGE's aren't cheap. Up until this point, the largest purchase I'd ever made was pre-paying cash for two years of my gym membership. For two years I had been focused on paying off my student loans, which I finished in early 2011. So I was finally ready to do something for myself.
Then my priorities changed. Very Quickly. In March of this year, Leah and I found out that she was pregnant. Buying a grill was the last thing on my mind, as there were plenty of other things to take care of - specifically our upcoming wedding and getting ready for the baby bomb.
Fast forward a couple of months to the day of our wedding. At breakfast with a group of friends on the day of the ceremony, I was handed a small white envelope. Little did I know, but it was a gift certificate for an Egg! A group of friends had all chipped in to get something they knew I really wanted, but had put off purchasing in order to take care of more important things.
The day I brought my Egg home!
This is why my BGE means so much to me. It's more than good food, it's a symbol of great friends. It is a meaningful gift from a memorable point in my life that I will share with friends and family for many years to come.
Special thanks to Brad Miller, Chris Rea, Austin Boyd, Dave Williams, Jason Philbrick, Lee Dyar, and Akimi Golden
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