Last night we helped put John’s Big Green Egg through its paces, cooking our entire dinner on it. We utilized the XL egg’s cooking surface with high heat zones and some temperate areas as well. We also worked with a bunch of grill paraphernalia to be able to cook all the different dishes for the dinner. To cook the clams, we loaded them into a grill pan with some rosé, garlic, and butter. We added a scattering of cherry wood chips to the grill surface to smolder and burn and add additional aroma to the clams. The clams quickly opened, and we put them into a large bowl to be passed around the table. They were delicious with grilled rye bread to soak up the juices.
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