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
here is something i have been doing every week now that i got the spider & wok and now we can never have chinese out again.
i get the egg up to 550, and then put the wok on, close the lid for a few mins then open her up and start wokking.
the liquid i use is half beef broth, half tamari with some oyster sauce, mirin, sriracha, tonkatsu sauce and a dash of unagi sauce.
the little bowl has fresh ginger & garlic, green onions, thai hot peppers.
the veg is broccoli, carrots, orange bell pepper, bok choy, snow peas, green peas. and i used leftover ribs from this cook here