Blog

Heading out to go camping with your Big Green Egg in the next month? The weather is beautiful, and it's the perfect time to take out your EGG! 

It's crazy, but fall is right around the corner, and winter is on its way! Many of you are thinking about closing your pool, while others are considering leaving it open all year long.

There really isn't a right or wrong choice on closing or not closing - it's up to you! We do, however, generally recommend closing late and opening early to avoid any issues in the spring.

In this post, we’ll discuss the benefits of both closing your pool and leaving it open for the cold season. If you don’t feel like closing your pool, give us a call! We’re happy to help with closing and any other maintenance needs. 

It’s hard to believe that September is actually here! For many people, Labor Day marks the unofficial end of summer, and it’s the last holiday where your pool is the star. 

We don't have to tell you it's hot this weekend! Summer isn't over, and that means pool season is still going strong. Plus, it's always a good idea to close late and open early to avoid costly issues. 

The kids are back in school, but that doesn't mean summertime fun has to end! Surprise them with this amazing dessert this weekend!

Enjoy a taste of the tropics with this Pineapple Boat Shrimp Stir Fry cooked right on your Big Green Egg! It's the perfect summertime recipe.

Ingredients

• 1 pineapple
• 1 lb. shelled, deveined shrimp
• 1 bell pepper, sliced into thin strips
• 2 tbsp canola oil
• ¼ cup teriyaki sauce
• 2 tbsp Big Green Egg Vidalia Onion® Sriracha Barbecue Sauce
• 1 tbsp lime juice
• 1 cup cooked white rice
• 2 scallions, chopped
• Salt to taste
• EGGspander convEGGtor Basket
• Big Green Egg Wok

Instructions

Set the EGG for direct cooking without a convEGGtor with the EGGspander convEGGtor Basket and wok at 350°F/177°C.

Cut the pineapple in half lengthwise. Remove and reserve the interior fruit leaving ½ inch to ¾ inch of flesh along the edges. Cut the remaining fruit into chunks and set aside.

Before the cook make sure all the ingredients are near the EGG. Close the draft door and leave the lid open to the EGG while cooking with the wok.

Add the canola oil into the wok. Once the wok is very hot, carefully add bell peppers cook for about 2 minutes. Season the shrimp with salt and then add to the wok. Cook another 2 minutes. When the shrimp are almost cooked, add the teriyaki sauce, Vidalia Onion Sriracha Barbecue sauce, 1 cup of the reserved pineapple chunks and lime juice. Cook for another 2 minutes or until the shrimp are fully cooked.

Remove from the wok from the EGG. Serve the stir fry with the rice in the cored pineapple. Garnish with chopped scallions and enjoy!

Recipe and photo from Big Green Egg.

Watch as Liz unpacks the difference between these two pool shocks.