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Grilling Tips for National Grilling Month

Joseph Coupal - Wednesday, July 20, 2011

Summer months are the best time to break out the grill and enjoy a different way of cooking. And, July is National Grilling Month.

The food just tastes better cooked on an open flame. It’s easy and convenient, and it gives people a chance to enjoy the outdoors.

Here are tips about Grilling:

Grilling vs. barbecue
The two are very different, though many times the terms are used to describe the same thing. Grilling is a fast process over high heat. Barbecue means “low and slow.”

Gas or charcoal
Using a gas grill or charcoal grill can determine the flavor as well as the convenience of the process. Gas is a often thought of as easier and more time efficient, while charcoal is a traditional way of grilling and produces a smoky, delicious flavor not found on a gas grill. However, the Big Green Egg is time efficient as well, heating up in just a few minutes.

Cooks should choose their option by time and convenience, the flavor they would like and their mindset of what they are looking for in the end.

Meat and vegetables
No matter the type of meat, lean cuts are ideal for grilling, while fatty cuts are better for barbecue.

One tool you should have is an instant read thermometer, which can tell you when food is cooked to your liking. The internal temperature never lies.

Also don’t put too much meat on the grill at one time, this can cause grease splatters, over cooking and the difficulty of moving food in the event of hot spots on the grill or flare ups.

A resting period for meat is crucial for allowing juices to be reabsorbed so it does not end up dry. It also allows the meat to cool and lets the temperature even out. After meat is removed from the grill, ten minutes is ideal before the first cut is made.

However, vegetables are excellent on the grill too. Any vegetable that can bake in the oven can be grilled. A special basket made specifically for grilling vegetables is handy so the items don’t fall through the grill slots.

Sauce

Sauce should not be applied to the food until just before it is finished because the sugars and tomato base in the sauce can easily burn and become bitter in flavor.

Why is this Charcoal Grill Called the "Big Green Egg"?

Joseph Coupal - Wednesday, July 13, 2011

In 1974, Ed Fisher opened a store here called the Pachinko House to sell a game that he imported from Japan. He also shipped in oval earthenware grills called kamados. But they only collected dust in the back of the store until he began cooking chicken wings with them and fanning the smoke toward the street to attract shoppers.

“We were selling something called a kamado from a place named after a pachinko,” said Mr. Fisher, who saw the charcoal grills in the 1950s as a Navy lieutenant in Japan. “That didn’t sound American, and that wasn’t easy. But once I got people to try one, once they tasted the chicken we cooked on them, they were hooked.”

Giving them a distinctive green, dimpled surface and a catchy name - Big Green Egg - helped. So did that cool shape, which looked somehow countercultural when compared with conventional grills.

Now, more than 2,000 retailers across the nation stock Big Green Eggs, the brand Mr. Fisher eventually developed. And sales are growing by more than 20 percent every year for the past two decades.

More than a dozen competitors have entered the market, latching onto a customer base that proselytizes as well as cooks. Sometimes known as Eggheads, fans of the Big Green Egg Grill agree that  these kamado grills light faster than other grills, require less charcoal and hold and distribute heat more evenly, and that meats cooked on them are more moist and succulent.

At first, the eggs caught on as compact backyard barbecue pits. But as the fervor grew, fans began using them for many things that could be made in an oven and a grill, either Bundt cakes or pepperoni pizzas.

“I was a Weber and briquettes kind of guy,” said Michael Barry who has prepared everything from turkeys to apple brown betties on his Big Green Egg. “But then I heard about Big Green Eggs, and then I cooked on one, and I never looked back.”

If you are interested in checking out the Big Green Egg for yourself and seeing what all the hype is about, contact us or stop by Fireplace Showcase in Seekonk.

Original Article -NYTimes

The Big Green Egg is More than a Charcoal Grill

Joseph Coupal - Wednesday, June 29, 2011

Charcoal Grills are actually the most used type of grill and they come in many styles. Over the years, due to their popularity the charcoal grill has changed and evolved.  The Big Green Egg charcoal grill is grill for those who are serious about grilling and serious about taste.

These grills use a combination of a ceramic shell, natural lump charcoal and air flow to create a superior charcoal grilled taste. The grill is ceramic which introduces a whole new element in heat retention. Their capacity to withhold heat is one of the most important factors in their ability to produce the best charcoal grilling results. It allows for flavor and aroma retention.

With the Egg, you can sear meat at high temperatures and it will still retain its moistness. The Egg can cook meals perfectly whether you're slow cooking or searing. Besides being a grill, it can also be used as an oven which can cook homemade pizza, bread and pies or it can be used as a smoker. And a wide range of accessories are available. Charcoal grilling has the ability to enhance the food flavor and some people believe it is the only way to grill. There is another reason that the The Big Green Egg Charcoal grills are better than the traditional charcoal grill; they are ready to use in 15 minutes.


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