The beginning of November was the beginning of the end for cooking as we knew it. That was when TK got his newest, dearest companion - the Big Green Egg. The Egg is a ceramic barbeque, it is a smoker, an oven and a grill. Filled with coal and a scattering of smoking planks, it produces temperatures of up to 400 C and can reduce the grainiest, cheapest cut of meat into a tender melting meal.
Our friend Doc helped us assemble it over the weekend and we spent an afternoon playing cards and cooking the first Egg meal. It gave us an ochre tandoori chicken heavily striped with smoky black scorchmarks. The chicken was spicy and full of warmth, a little dry and crisp. It wasn't perfect, but the meat had a remarkable earthy, appetising flavour and for TK it was love. Afterward we huddled around the Egg on our tiny balcony roasting raspberry marshmallows on the dying embers in the bowl, laughing if we got them to catch fire and blowing fine smoky ash off the caramelised ooze.
It was love.
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