It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 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?