Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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I ran into something new with my wok cooking tonight.
Was attempting a simple chicken dish that I have done several times successfully. This time...the chicken was burned on the outside within 45 to 60 seconds.
I had not previously worried much about the oil getting too hot. Tonight I was wok'ing in the rain, and I had a pretty red hot bed of coals going on.
So...was it purely a matter of the peanut oil being too hot? Or did the rain hitting the oil contribute?
If just a matter of overheated oil, how do you regulate that?
The only other difference was that I added some of the new Dizzy Pig Bombay-ish to my normal seasoning. There is no sugar in it, so not sure it was a factor.