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New Egger
mpearce
Posts: 11
in Forum List
Hi all,
My name is Michael. Just got started with a medium egg a week ago. I never heard of an Egg until about six months ago. I live in Japan and they don't have anything like this here. In fact what they do have in BBQs is so over priced it's insane. To give an example just a plain dome style Weber will cost around $300 if you can find one. The one upside to Japan for BBQing is they only use lump coal and that is pretty cheap, for Japan at least. Got a 10kg box for around $15.
So being they don't have them in Japan and even if they did it would probably cost near double what you pay in the US I was out of luck...until my friend was kind enough to get me one and send it over with his housing when he moved here. Been waiting over a month for it to get here by sea, and now I am off to the races.
Already three cooks into it since I set it up. Did a great NY Strip and some chicken breasts so far. I was truly shocked at how much flavor there was from using the Egg. Never going back that I can tell you. After trying the steak the first night the wife is now asking when I am cooking again.
I have been reading the forum for several days absorbing all the information and looking forward to making some great food.
All the best,
MIchael
My name is Michael. Just got started with a medium egg a week ago. I never heard of an Egg until about six months ago. I live in Japan and they don't have anything like this here. In fact what they do have in BBQs is so over priced it's insane. To give an example just a plain dome style Weber will cost around $300 if you can find one. The one upside to Japan for BBQing is they only use lump coal and that is pretty cheap, for Japan at least. Got a 10kg box for around $15.
So being they don't have them in Japan and even if they did it would probably cost near double what you pay in the US I was out of luck...until my friend was kind enough to get me one and send it over with his housing when he moved here. Been waiting over a month for it to get here by sea, and now I am off to the races.
Already three cooks into it since I set it up. Did a great NY Strip and some chicken breasts so far. I was truly shocked at how much flavor there was from using the Egg. Never going back that I can tell you. After trying the steak the first night the wife is now asking when I am cooking again.
I have been reading the forum for several days absorbing all the information and looking forward to making some great food.
All the best,
MIchael
Comments
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Howdy
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I got to admit. That's going to be an adventure. I have never been in Japan socI have no concept of how they cut steaks or if they sell pork butts etc. I am sure they do, but I Am sure you also have access to many things we don't. We'll have fun exploring with your new egg.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Welcome
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Just owning the green egg its pretty hard to screw anything up,but add the fact that people are so helpful on this forum and it is about impossible !! Welcome
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Nice story for a new chapter in your life. You did good.
In this ever-changing world, even the 3,000 year old kamado, that originated in the Orient and introduced to America after WWII by returning troops, is fast becoming one of the most popular cooking devices in the world. All thanks to Big Green Egg and forums like this one with thousands of enthusiastic EGGheads to keep you EGGcited as you enjoy your new Egg.
We hope to hear more from you.
Spring "Learning The Egg Since 1999" Chicken
Spring Texas USA
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Welcome.... Enjoy!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Welcome to the group. You must be in the Navy.
XLBGE, LBGE
Fernandina Beach, FL
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Welcome aboard and enjoy the journey. Great story.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome, that's got to be such a treat. I love Japanese food of all kinds, but couldn't survive without BBQ. Bet your friend will be kicking himself for not bring one for himself.
Try and find a porkbutt for your first low and slow and a whole chicken to spatchcock.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Welcome. Be sure to register your egg for warranty issues. Enjoy!Flint, Michigan
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I do look forward to trying some interesting things once I understand my egg better. Pork is pretty easy to get here thankfully. Beef is pretty expensive and usually thin sliced.Jstroke said:I got to admit. That's going to be an adventure. I have never been in Japan socI have no concept of how they cut steaks or if they sell pork butts etc. I am sure they do, but I Am sure you also have access to many things we don't. We'll have fun exploring with your new egg. -
No i'm not in the military, I live and work in Tokyo. I just got lucky that my buddy is in the military and agreed to send my egg over with his stuff.six_egg said:Welcome to the group. You must be in the Navy. -
Yeah, he already is. I get to tease him now so extra bonus for me.logchief said:Welcome, that's got to be such a treat. I love Japanese food of all kinds, but couldn't survive without BBQ. Bet your friend will be kicking himself for not bring one for himself.
Try and find a porkbutt for your first low and slow and a whole chicken to spatchcock.
I will look around for porkbutt. Whole chicken is easier to get. I was thinking of doing a beer can chicken soon. -
Welcome aboard. Confucius says - you will have a great journey with the Big Green Egg.
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Be sure to thank your friend with many cooks. Welcome in and have fun."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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