If you've ever met someone who has a Big Green Egg, you know all about the ceramic kamado-style charcoal grill and its merits, because afficianados talk about their "Egg" non-stop. Meet Shannon Morgan, who took her love of the BGE to the next level with...vegetables! Yes, veggies!
Tell us about your Big Green Egg ambassadorship and why veggies?
My first Big Green Egg experience was really a trial by fire. On a whim, I volunteered to be a chef at the 2019 Sunshine Ace Egg Fest held in Bonita Springs, even though I had never grilled before, but only if I could cook a vegetarian meal. They loved the idea and gave me a booth. By the end of the very hot day of grilling more than 300 portions of two different menu items I was hooked on the BGE. I bought my first (of three) a week later. My husband happily eats both vegetarian and non-veg meals. I love sharing grilling inspiration and cooking ideas that can be made on the BGE--especially how you can take one meal idea and make it for both carnivores and vegetarians without changing the entire menu. I’ve seen the look of panic on a host’s face during a dinner party when they realize I am vegetarian, and they need to figure out what they can make for me to eat. It’s not as difficult as it may seem.
After I started to build a following on my Instagram page, BGE took notice and reached out to me about being an ambassador. I’m guessing it was because of my love of the BGE and that I cook food many other ambassadors don’t. I have grilled many carrot hot dogs and cauliflower steaks, but never a brisket. So, I bring a slightly different perspective to grilling on the BGE. Unfortunately, with COVID this year, there haven’t been opportunities to get out and share BGE cooking at public events. Almost all the egg fests were cancelled. I have enjoyed sharing my cooking during Facebook or Instagram live events.
What came first for you, an interest in cooking or the BGE?
My love of cooking started about 15 years ago after watching Giada DeLaurentiis make her homemade marinara sauce on the Food Network. Who knew how easy it could be and how much better it tastes compared to store bought sauce? From there I continued to explore other recipes and found out how much I enjoyed the process of making a homemade meal for friends and family. That page in my cookbook is stained with tomato sauce. In 2014, I started eating a mostly vegetarian diet. At first, I was afraid that I would be limited to salads. But I discovered nothing could be further from the truth. My cooking journey over the years has opened my eyes to experimenting with many new plant-based foods and delicious flavor profiles.
What is a misconception people have about cooking on the BGE?
That it’s just a grill. The BGE is so versatile. Yes, you can grill great steaks or veggies on it, but it’s also a smoker and an oven. Nearly anything you can cook on or in your stove you can cook on an Egg. I’ve baked homemade bread, pizza, lasagna, roasted chicken, and even grilled romaine lettuce. That has been one of my most surprisingly delicious experiments. Grilling it takes on such a great flavor twist.
Grilling veggies for me means seeing my zucchini slices sip through the grill grates. What's the secret?
I have been there and feel your pain. I now have a perforated half-moon grill pan that is perfect for grilling smaller foods like veggies. I put the pan on one side of the grill and cook my broccoli or onions and peppers, while grilling chicken on the other side. Another great idea for veggies, like asparagus, is to soak butchers’ twine in water and then make small tied bundles of about 8-10 stalks each to toss on the grill for 5-7 minutes. No more veggies lost to the grates and the presentation is beautiful.
I think veggies taste best when they are drizzled with a bit of olive oil and sprinkled with kosher salt and fresh ground pepper and grilled. Occasionally I will mix it up a bit and add some of my favorite BBQ rub seasonings. I try to cut the pieces into similar sizes so they cook evenly. If I was doing a mix of broccoli and yellow squash, I would suggest cooking the broccoli first for a few minutes before adding in the quick cooking squash. That way they are both done at the same time.
Family is everything! Tell us about yours.
Naples has been my home since 1992. I’ve raised my kids here and love Southwest Florida. Happily, both of my kids (Paige and Ryan) still live in Naples, along with my granddaughter, Harper. It’s true what they say about how terrific grandkids are. Whenever Harper visits, she always wants “to make something,” which means she wants to cook with Nana. I love it. She is much more into baking cookies or muffins right now, but grilling is in my plans with her soon. My husband, Dave, and I recently moved into a new home so that I would have an outdoor kitchen to enjoy year-round grilling and entertaining.
Follow Shannon on IG at @biggreeneggfoodie