Reflections on Egging

Fairalbion · December 2002

I bought a large BGE in September 2002 and have been thrilled with it. I know people who make large purchases are often defensive about their choices – even if they’ve made mistakes – but believe me, I am genuinely very pleased and my family is suitably impressed with the food.[p]I have a fairly high-stress job and I find the whole ritual of raking it out, setting and lighting the fire and then tending whatever’s cooking to be very relaxing. I like the adjusting and fiddling and playing with thermometers to be good fun; I’m a guy, I like my toys and I make no apologies for it. I think the smell of the thin blue smoke as it wafts into the cold autumn air is wonderful. It’s not “easy” and there are no buttons to program or dials to adjust. It’s me, the egg, the burning lump and the food.[p]I’m still a newbie and learning the ropes, but the quality of the food coming off the grill, be it low ‘n’ slow boston butts or Porterhouse steaks nuked at frighteningly high temperatures, is beyond my wildest expectations. This poses a dilemma because when we eat out, our measure of restaurant food is “Could we do better ourselves?” With a BGE and a modicum of skill, the answer is now invariably “yes.” I suppose the solution would be to eat out less often, save the pennies, and go to really expensive restaurants, which has paid a real, trained, professional chef. Maybe then the answer would be no.[p]Would I change anything? To be honest, next time around I would probably get plans for a table and build one myself rather than buy an “official” BGE table; I don’t think it’s that great.[p]This forum has been a godsend and the patience of the experienced eggers as they answer the same questions over and over again from neophytes like me is much appreciated. Thank you all.

Bordello · December 2002

Fairalbion,
I could not have said it any better. When I was looking for a high end grill (SS) I walked passed a BGE and did a double take but kept walking. I had a lady friend with me and had been to several BBQ showrooms. Then I came across this forum and after awhile (short time) was hooked.[p]After buying my large BGE and my lady friend watching me "play" with the vents and hugging my new family member was convinced that it was the right purchase for me. She cannot think of me with a high end SS grill, the match would not work.[p]Thanks for a look back in time and a reflection of all the people that make this forum great.
Cheers,
New Bob

Hammer · December 2002

Fairalbion,
I read the post of your's and New Bob's, an d agreee with you both. I watched the BGE for 15 or 16 years, and visited the BGE office, several times when I lived in Atlanta.
Finally, I took the plunge, and have been hooked ever since, but it was the help on the forum and the people won the forum whom have made it even greater. No, we do not alway's agree on thermometers, wireless remotes, etc; etc; but it is a learning curve that pays off in well cooked products. Yes, we eggers are clannish, and defensive, and probably a group that a lot of people don't understand, but what is different is that we have a common interest, and everyone is striving to reach an even higher degree of cooking.
Just my opinion, but it is mine!
Hammer

LasVegasMac · December 2002

Fairalbion,[p]Well said and I could not agree with you more. I now have twin large BGE's. It just does not get any better. I'd rather stay home and cook.[p]Happy Egg'n,[p]LVM

QBabe · December 2002

Fairalbion,[p]Well said....! [p]QBabe
:~)

Unknown · December 2002

Fairalbion,[p]You're welcome!!!! ;-)

KennyG · December 2002

Fairalbion,[p]A beautifully written piece! Also the best definition I have seen of a phenomenon I began to realize shortly after getting my first Egg, Humpty large. I'm going to call it "hardwood lump syndrome".[p]You quickly become dissatisfied with even your favorite restaurants and are always thinking as you've stated - we can do better ourselves.[p]Dining out for us now falls into one of three categories: SPECIAL EVENTS (birthdays, anniversaries, of course)[p]CONVENIENCE when there simply isn't enough time to enjoy our ritual[p]and those dreaded OBLIGATIONS (you know, Aunt Gloria and Uncle Bob want the whole family over for dinner and they lay the guilt trip on ya if you don't attend) We show up and pretend to enjoy the rubber roast or overdone chicken. In my mind however, I'm longing for that satisfying "clink" of fresh lump coming up to temp even if it was only to reheat leftovers.[p]Fine restaurants and professional chefs? Phooey! All they have on us is easier access to better raw materials (beef, seafood, etc) and that can be overcome with a little effort.[p]Other syptoms of the syndrome: Watching FoodTV network and being a critic, subscribing to cooking mags, anxiety while waiting for the next Chef's catalog to come in the mail, an obsession for collecting more cookers and cooking toys. And of course, no more trips down the supermarket spice isle.[p]I'm not even going to mention how many varieties of smoking chips and chunks in my possesion or number of members in my thermometer collection. An then there is the intense interest in food and wine pairings.[p]I hear ya brother, The Egg family members are all amateur gourmet chefs at heart and it is our destiny to introduce our craft to the un-knowing.[p]K~G

Reflections on Egging

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