Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Lighting a frozen Egg

Went out to light the large Egg for tonight's Flat Iron Steak and the lid was frozen solid.  Wouldn't even budge.  I lit 3 oil soaked paper towels and stuck them in the bottom door.  Waited about 15 minutes, and came out to a fully lit Egg, already at 475 degrees and no bad smoke.  Wasn't sure I had enough lump, but figured it was a quick cook, so I prepped the steak, sprinkled on some Texas Roadhouse Rib Rub and threw it on.  5 - 6 minutes a side and it was at 225 and ready to rest.  Only 40 minutes after finding a frozen stuck Egg, we were ready to eat.  I never lit from the bottom through the vent before, but it worked amazing.
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

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