Food Hatched From the Egg
Jon A. Perconti Jr.'s prize possession was a green oval-shaped backyard grill that he called the Egg. As a boy, he spent hours watching his grandmother in her kitchen. As a man, Mr. Perconti, a 32-year-old trader at Cantor Fitzgerald, had become a great cook.
"He was just a natural," said Tammy Perconti, his wife, who is expecting the couple's child next month. "When we ate out he would taste something and say 'I can make this.' And he would come back home and make it even better."
Mr. Perconti's cooking became high art on the Egg. At Christmastime, he cooked prime rib on it. In the summer, he used it to smoke the perfect rib.
"I am getting hungry just thinking about it." Mrs. Perconti said.
Outside Giants Stadium, people would stop and gape, lured by the sweet smoky smell of Mr. Perconti's ribs cooking on a mini Egg. "Most people do hot dogs at the game," said Alfred Savastano, a lifelong friend. "He was doing roast pork, deep-fried turkey, London broil, ribs, steaks anything. It was crazy and it was good."
Profile published in THE NEW YORK TIMES on November 19, 2001.