We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
I have a Nordic Wear wok. The pre-seasoned kind as you can see in this pic.
I don't know much about metals. Can I use this type of wok on the BGE with high temps or is it not designed for that?
I really want to do some wok cooking and would rather not have to buy a new one if I don't have to.
Also, instead of buying a spider, would it work just the same to put a grid close to the lump and cook on that?
Thanks in advance!