It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken
. Ice Cream Sandwiches
are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger
or Dr. BBQ’s Spare Rib Surprise
. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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
My BGE let me down tonight......
Was looking forward to cooking up a nice sirloin steak tonight. Not my normal cut of beef but the butcher had them on sale and it looked good. Tried to fire up humpty tonight. [p]Problem #1 - the lower vent was frozen shut. Never had that happen before. Have had the lid freeze shut about 30 times but never the vent. BTW- the lid was not frozen tonight only the vent. Got the vent open and proceded to get ready to start the fire. Raked the old lump so that the holes in the fire grate were clear and added new lump. Cleaned out much of the ash - leaving some since I find the egg cooks better with a little ash on the bottom. Added some fresh lump - nice large pieces. Then placed a piece of fire starter in the middle under a couple of pieces of lump. This led to problem #2.[p]Problem #2 - with the lower vent wide open and the cap completely off of the egg I could not get the temperature above 250 degrees. The lump was burning very bright red but the temperature would not come up. I could almost place my hand onto the red burning lump before it even felt remotely hot. After 60 minutes I gave up. Didn't want to ruin a good piece of steak by cooking it that cold so I just tried to close up the egg. When I went to close it up I found that the lower vent had frozen shut again (while the lump was burning nonetheless).[p]Problem #3 - what to eat for dinner?[p]Mr Beer