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
My Egg was so hot it was sweating
I was going through BGE Forum withdrawals as well. First my ISP had problems and then the forum itself. Thanks W.M.K. for getting it cleared up.
Anyway, Christmas eve dinner was London broil and grilled shrimp. The LB was marinaded for 24 hrs. in Mike's Dad's marinade (off GFW's site) and then at 750° for 3/3/7. The shrimp was devided in two batches. One marinaded in Italian dressing and the other in lemon juice and spinkled w/ lemon pepper. Soaked for about three hours and skewered and grilled at 400° for a couple of minute per side after LB was off. The LB was rare and very tasty. The Italian shrimp was wonderful, but the lemon pepper shrimp soaked up to much lemon juice.
This was my first time w/ a temp of over 500°. I started the fire this time using the Tim's starter cube under the trivet trick. After the dome temp hit about 600°, I noticed that the outside of the dome was beading up with water droplets. From about 700° and up the water was dripping off. My Egg looked like I used to when I played basketball. Is this a common occurance with high temp cooks, or should I be concerned?