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The Coolest Way To Cook Outside

By Ted Scheffler – City Weekly, Salt Lake City

In the previous installment of a periodic series I’m calling The Cooking Chronicles, I wrote about my sous vide cooking adventures. This week, with Fourth of July cookouts in mind, I’m turning my attention to a very different cooking tool: the Big Green Egg.

Periodically, I’d hear professional chefs and amateur cooks—especially barbecue aficionados—rave about their Big Green Eggs. And indeed, there is a population of Big Green Eggheads that is almost cult-like in its unabashed enthusiasm them. So, I figured I’d better check it out.

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