Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Food Grade Silicon Dioxide

I make in small batches, couple pounds at a time, a garlic seasoning and here in balmy Florida it tends to cake up.  I know that silicon dioxide is an anti caking agent for food, but when I google it there are many choices and I am confused. Any thoughts or source are appreciated. TIA


  • yzziyzzi Posts: 1,793
    I got no idea on the silicon dioxide, but if you use a shaker, you can mix some uncooked rice in there. It's supposed to prevent taking as well, probably due to soaking up any moisture. My school cafeteria always had rice in the salt shakers.
    Dunedin, FL
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