We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Holy Flaming Cheese, Batman!
<p />Howdy,[p] Saw something mentioned in the latest issue of Chile Pepper magazine last month and had to try it. One of the articles mentioned something about grilled provolone being fairly ubiquitous in Argentina so I did a bit of research. Ended up getting a nice block of hard provolone, rubbing it with olive oil and sprinkling with fresh oregano. The directions I found said to preheat the grill on high. Guess they aren't familiar with what "high" means on the BGE (or maybe what "high" means when I've gotten into a bit too much of the homemade limoncello :*) ). Anyway, the first attempt nearly ended tragically (700F caused the outside to melt immediately while the inside was still hard) -- see picture. Second attempt was much better as I realized that about 400F on the small BGE was just about right (bottom all the way open and daisy on top). Kept flipping the cheese every 1.5 minutes or so until the outside was a bit crusty and the inside was a bit gooey. Ate it one seom French bread bits. Yum![p]MikeO