Prize-winning steaks come from Big Green Egg

By Elana Seidell TimesNewspapers – Peoria, Illinois

Seven years ago, Ron Pratt arrived at a local plant nursery to find two men engaged in a heated discussion in the parking lot. One of the men drove from Iowa to purchase “lump” charcoal;. He called ahead to make sure that the nursery carried it. The other man lived in the Peoria area and arrived at the nursery just before the man from Iowa. He purchased the last three bags of lump that the store had to sell. The man from Iowa simply wanted the man from Peoria to sell him one bag, but the Peorian would not sell even a bag to him.

“What was it about lump charcoal,” Pratt wondered, “that would make two grown men argue about it in a parking lot?” At the time, that particular retailer was the only place in the area that carried lump charcoal, which is the special charcoal used in the “Big Green Egg,” a ceramic cooker made with space-age ceramic. Curiosity got the best of Pratt and after some research, he and his wife bought a Big Green Egg.

Since that time, he has purchased three more BGE of different sizes, each guaranteed for life, and won two more in the steak cook-offs put on by Rocke’s to benefit Easter Seals. Those two he donated to Easter Seals to sell at their silent auction. He says the big Green Egg is his secret to winning those steak cook-offs. His recipe combines a number of different techniques, but the real secret is the cooker. Ceramic doesn’t have the heat loss of a gas grill, says Pratt. He cooked his award winning steaks at 725 degrees.

“The Egg is very forgiving,” Pratt said, “you can control the temperature with the vent and the exhaust, and set the temperature exactly. People are surprised when they say set the temperature at 350 degrees, and I can set it exactly at 350 degrees.

Anything that you can do in the oven you can do on a Big Green Egg – cakes, cookies pizza. “I do a triple chocolate and Kahlua cake to die for,” he said, “there are a few things I cook on the stove, but I cook mostly on the big Green Egg. Cooking is both a passion and hobby for Pratt, who cooks three or four nights a week since retiring three years ago. Having four BGE of different sizes allows Pratt to cook different foods at different temperatures and vary the distance of the food from the charcoal.

Lump charcoal – well you can tell it was a piece of wood – it does not look like the regular charcoal that you use with a grill and has very little ash. “You can also re-use the same coals, because you can cap off the Egg and kill the fire,” he said.

The large Egg is the best to start with, Pratt said. He has cooked a 25 pound turkey in his large Egg. The small and mini Eggs are great for searing steaks and hamburgers, and many people purchase the minis to take on trips, he said.
Hearth and Patio on North University is the retailer for the Big Green Egg in Peoria. Pratt teaches cooking classes there for both newcomers to the Egg and more advanced Big Green Egg chefs. “There are certain things that you need to know that I teach in the classes,” Pratt said. The class is one night and lasts 2 and a half hours, and Pratt says that no one will leave the class hungry.

Peoria makes me think of the time I spent working there at OSF... I had an apartment downtown and our offices were on University not far from the Meijers... my favorite memories, however, are related to food! lol Whole World Cafe - across from Bradley has the BEST HUMMUS in the world.. and Apples serves a great lunch...oh.. and there's a Thai restaurant near there that serves great chicken curry!

Spring "Points Is Points" Chicken
Spring Texas USA

Triple Chocolate and Kahlua Cake

Source: Derived from a post by egger Tammy Jacques a.k.a. Mrs. Squeeze

1 box of Pillsbury Moist Supreme German Chocolate cake mix (forget the ingredients the box calls for - all you want is the mix)
1 4oz package if Jell-O brand instant chocolate pudding
6 oz chocolate chips
1 pint of sour cream
3/4 cup veggie oil
4 eggs (yolks + whites)
1/3 cup Kahlua

Set up the BGE for an indirect cook with plate setter inverted and grill sitting on legs.

Stabilize fire at 350 and make sure there is no smoke - this may take extra time but you really need the 350 stability plus the smoke free fire.

Mix all the ingredients well with a mixer as the batter is very thick!

Spray bundt pan with a baker's spray like Baker's Secret or Bake Ease even if your bundt pan is Teflon coated.

Bake at 350 for 50 to 55 minutes and test with a toothpick. I've baked this several times now and it takes me 60 to 63 minutes before the toothpick comes out clean.

Remove from BGE and let the cake settle and cool still in the bundt pan for at least 15 minutes - flip and it should fall out with ease. Let it cool longer yet - if you can at all so it will firm up...especially since the chocolate chips are still gooey at that warm stage! Suit yourself about an icing, but I like to let this cake speak for itself!

By the nature of the ingredients it is an extremely moist cake. BTW I think the cake is far better the next day and it really keeps quite well just covered on the counter! I hope yours comes out as well!

Nice article.

Look forward to your advanced class in October. This must be the local EggMasters class. What will you do for the EggPh.D. class or do you need to attend the Eggfest for that class?

Is a certain loss of arm hair required for the beginners or advanced classes?