Large Big Green Egg in Madison MS

by Misippi Egger
(Madison, MS)

After 2 years of cooking on my Egg, I would never go back to my old gasser! Yes, I have cooked for 20 hours at 225* grate temp - won a butt competition with that one. And last night seared 2 ribeyes at 800-1000*, then finished them off with a 400* roast for a perfect medium-rare result.

Pizzas, salmon, pork loins, wokking, roasting, baking, stews, the BEST wings. No water bath necessary and you do NOT have to soak wood chips or chunks. Soon I will be making some buckboard bacon and trying to cold smoke some cheeses.

This grill is worth the price. I have converted at least 5 people to eggs in the last year and none would go back to their old grills.