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
I have seen quite a bit of scallop posts on here lately and wanted to put up a little public service announcement. Among other ways, scallops are divided into two groups. "Wet and dry", the "dry" are natural and are just as nature grew them, the "wet" have been treated with a preservative chemical.
The "wet" scallops contain up to 30% water and do not sear very well. The chemical also imparts a kind of soapy flavor. When I worked in a seafood market in college, all the top chefs would only accept "dry" scallops for their restaurants. In my experience, when you ask a server or chef which kind they serve, you normally get the dumb look as they don't know what you are talking about. Assume they serve "wet" if they don't know.
This vid give a good explination. I hope this helps with ya'lls future cooks.
Be careful, man! I've got a beverage here.