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
As a new owner/user, I encountered a situation that other newbies should be aware of. My first attempt at cooking steaks resulted in a close call with hot steam and bare skin. I got my egg up to 650F, seared both sides of the steaks with the dampers wide open, and then closed both dampers. Three minutes later I burped the egg and then started to fully open the lid to remove the steaks. It was then that I encountered a significant burst of steam from under the lid that was both startling and extremely hot on my bare hand and arm. I had expected a lot of smoke when I fully lifted the lid but wasn't ready for the steam. Next time I'll know what to expect and will also be wearing an oven mit.[p]Don