We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Seasoned my wokshop 16" carbon steel wok and decided this was the weekend to give it a run. I have to say the spider is a must for using the wok and the ability to flip it over and get closer to the fire as it goes down is very nice.
I have to say, it was relatively easy to do but definitely took some preparation and getting all things staged and ready to go. I made some minor mistakes that I know I can avoid next time, a little too much oil, etc.
I did make some fried rice with a small bag of frozen veggies that turned out excellent, all in all the family said it was delicious, and I have to admit it was pretty good. Only gripe is some of the "seasoning" came off the wok as I was stirring everything with the metal spatchula.
Here are some pictures, so you can see it did happen. :-)