Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cooking Methods

I have seen references to 3/2/1 method and other similar. What is this? Is there a location I can go to read about it?


  • RRPRRP Posts: 21,811
    Don, look up Gfw profile and go from there...and YES THE METHOD WORKS GREAT!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Tim MTim M Posts: 2,410
    Don,[p]Check the link below for more info on the 3-1-1 method. The numbers are hours to cook and they can vary somewhat. 3-2-1 is 2 hrs in foil and that is a maximum time to be in foil - IMO. I shoot for 1 hr in the foild but if guest are slow, you can hold them in the foil up to 2 hrs befor you start the last hour to dry them out after the foil steam bath.[p]The method does work great!![p]Tim
    [ul][li]Tim does ribs[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.