Adventures on the Egg

Hello spring, hello beautiful 70 degree weather!! Last weekend's warm up kicked off the start of an inevitably great grilling season. As much as I love to cook, opportunities to grill have been few and far between. Now that I have a home and a grill, I am psyched to be able to cook outside. After a couple of lessons and a shopping trip for supplies, the Big Green Egg was all set for action.

I decided to start out with the basics- grilled chicken and vegetables. I used a dry rub for the chicken (Williams-Sonoma chili-lime rub on one breast and potlatch seasoning on the other). Both were delicious and the dry rub method could not have been easier. I added some hickory wood chips soaked in wine which added a nice smokey flavor to the meat.

Grilled vegetables are one of my favorite foods ever. I marinated the veggies in 1 packet of Good Season's Italian dressing mixed with 1 cup of wine and 2 Tbsp of EVOO and strung them on flexible skewers. For a sweet side kick, I skewered chunks of pineapple coated with brown sugar.

All in all, my first time grilling on the Egg was a success. There are certainly things to tweak and lots to learn, which only adds fuel to my fire ;).