The only green eggs that I knew about until recently, were in the story of "Green Eggs and Ham" by Dr. Seuss. Then I discovered a Big Green Egg. It's the most awesome smoker barbecue grill and it's large enough to cook a couple of meals at a time (even a 20 pound turkey). I normally don't get too excited about something that requires work, but this is the greatest thing I've come across in ages.
Apparently a lot of other people think so too. An annual "EGGtoberfest" is held. Last year's event was in Atlanta, Georgia. This year the event is going to be at the Big Green Egg Corporate Headquarters in Tucker, Georgia October 16th & 17th. Believe it or not, tickets for the "Saturday Event's and Cooks' Registration" are sold out; there's a limit of 1500 attendees for that event and a 500 person limit for Friday.(I saw an add for "tickets wanted" on Craig's List). It's such a overwhelming success each year that they don't allow walk-in registration. There's a meet and greet with catered food where EGGheads get to chat. During the day, food is available as dishes are cooked on site by cooks who have registered for the honor.
Here's a fast and easy Smoked Garlic Chicken Recipe for your Big Green Egg Grill (from Better Homes and Gardens). Soak wood chunks 1 hour before needed. Drain water. In the smoker, arrange preheated coals and drained wood according to manufacturer's directions.
10-12 wood chunks
(1) 6-7 pond chicken
1 lemon2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Rinse inside and outside of chicken. Pat dry. Shred enough lemon peal to make 2 teaspoons. For the rub combine lemon peel, parsley, salt, pepper and garlic. Cut the lemon in half and squeeze juice from 1/2 over the surface of the chicken. Use fingers to apply the chicken rub. Place the 2 lemon halves into the chicken. Tie legs to tail and twist wing tips under back.
Insert a meat thermometer into the center of the inside of the thigh muscle (don't let it touch the bone). Place chicken, breast side up, on a grill rack over a pan of water. Cover and smoke approximately 3 1/4 hours to 4 hours or until thermometer registers 180 degrees. Remove, let stand for 15 minutes. Then ENJOY!
