We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
Flare Up So Bad I Couldn't Cook on BGE Tonight
I was looking forward to cooking a meatloaf on the egg tonight but I ended up having to use my oven. I have used our egg 20-30 times and have never had such a bad flare up before.
Before I lit the fire I stirred the left over lump and then scraped all the ashes out of the bottom area .Next I put in some BGE lump and lit it. After 15 minutes I lowered the lid., both bottom and top vent were wide open. Another 15 minutes went by and I noticed the temperature had stopped climbing at the 200 degree mark. Fire was still emitting black smoke. At that point I put my plate setter in (legs up) and set the grill on top of it. The grill was cleaned before our last cook of marinated chicken breasts. I didn't clean it this time because it was not all that dirty. 10 more minutes went by and temp was still at 200. I opened the grill and got a medium sized flare up. I closed the lid and at the point the temperature started to climb. I shut the lid and closed the vents half way. I thought I was ready to cook but when I opened up the lid there was a huge flare up. I closed both vents and decided to cook indoors.
Anyone have any guesses as to what I did wrong? The only thing that I am wondering about is that I used the last of our BGE lump and the pieces were on the small side.
Thanks for any help!