We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
So i tried to wok for the second time tonight.. Did some stir fry flank steak and vegetables, a recipe from one of Grace Young's cookbooks. It came out delicious and my head is spinning from all the possibilities I'm going to be able to explore by woking.
That said, I got the egg up to about 550-600 and pre-heated the pan. The stir fry was fairly smoky... so much so that it tripped my indoor fire alarms. Is it possible that I got the egg/pan too hot? I used peanut oil - red that its smoke point is 450. Should I be woking at a lower temp?