Ray “Dr. BBQ” Lampe is Big Green Egg’s ambassador to the barbecue world. (See interview on page 19.) Ray’s bigger-than-life persona and out-of-this world cooking skills have made him a bona fide barbecue celebrity. Here’s a tasty recipe from one of his many cookbooks.
Big Green Egg Ancient Asian design. High-tech American product. In advance of his return home from the Korean War, a young soldier sent a letter to his family in Kansas City with instructions regarding his arrival. Specifically, he wanted his new Corvette Stingray waiting for him at the airport, and in the passenger’s seat he wanted — not his girlfriend or his loyal dog, but — his beloved Korean ceramic barbecue cooker, which he’d had shipped home ahead of him. This kind of devotion may leave some mystified. But it’s a barbecue thing. Kansas Citians understand. For millennia, humans on every continent and in every culture have used earthen vessels for cooking. In southern Japan, the mushikamado, a round clay pot with a removable domed lid has been used for centuries to steam rice for ceremonial occasions. Over time, these pots evolved to include a damper and draft door for better heat control, and charcoal replaced wood as the primary fuel source. This ancient design now serves as the template for modern barbecue cookers made in America, manufactured with Space Age ceramics. The best of these is the Big Green Egg. Made in Georgia, these cookers are as simple and elegant as they are efficient, versatile, and durable. The high-tech ceramic holds heat incredibly well, optimizing temperature control, and greatly enhancing moisture retention. The Big Green Egg’s ability to maintain a consistent internal temp also makes it an ideal year-round allweather cooker. Dan Hathaway, manager of the Kansas City BBQ Store, is a big fan of the Green Egg. “It’s not only the most unique looking smoker we sell it is also one of the most versatile. We have cooked everything from burgers to sourdough bread on the thing and it has come through every time. The amount of air that moves around inside the cooker makes it easy to control temperature and allows for a moist flavorful finished product.” 12 4
The Kansas City BBQ Store has a complete inventory of Big Green Egg cookers and accessories. Stop in to take a look and to chat with our experienced staff about these fine products. www.thekansascitybbqstore.com
Dr. BBQ’s Kansas City Barbecue Sauce • 2 tablespoons butter • 1 medium onion, chopped fine • One 12-ounce can of beer • 1 cup brown sugar • 1 cup ketchup • 1/2 cup cider vinegar • 1 teaspoon celery seed • 1 teaspoon hot sauce • 1 teaspoon salt Yield: About 2 1/2 cups Heat the butter in a medium saucepan, add the onion, and sauté over medium heat, stirring often, until the onion is soft, about four minutes. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, for about 20 minutes, until thickened. From Dr. BBQ’s Big Time Barbecue Road Trip, by Ray Lampe (St. Martin’s Press, 2007) 13 4