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
DEEP FRY: Soft Shell Crab & Shrimp . . need help!
Got some beautiful Soft Shell Crabs and Gulf Shrimp and about to fire up the egg for my first DEEP FRY. Inspired by some of the recent posts
. I jumped on the forum here to look at the bookmarks, and realized most your Seafood Fry posts are done on a Mini Egg.
Am I a friggggggin idiot to try this out on my large? Is it only dangerous if the oil spills into the open flame - or is there another fear as well that I am too inexperience to know about? I already poured about 3 inches of Peanut Oil into my cast iron dutch oven and was about to fire up the egg . . . so please advise - thanks!