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
Well friends, I had an interesting flashback occurrence yesterday when I was searing some NY strips at about 650 degrees. I have a large egg and had almost filled the egg with fresh lump (Royal Oak). I had the vent wide open and left the daisy wheel off of the top to ensure maximum air flow. Being a semi-experienced egger I know enough to burp the egg when cooking at high temperatures to avoid flashback. I burped the egg and held it open about 1 inch for about 5 seconds and then opened the lid wider. Bam...a huge ball of flame shot out and I was lucky I was wearing my welder's gloves so I only singed the hair on the top of my right arm (LOL). I have read the flashback piece on the Naked Whiz website and was wondering if anyone else has suggestions for avoiding this type of event....thanks.