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.
2 days of cooking....sore back and legs but happy guests!!!
Hey Gang,[p]I hope you all made it through today with little drama! (We were doing great until the little nephew figured out how to partially flood an upstairs bathroom....the good news is that the leak in the living room ceiling has stopped dripping )[p]I managed to put almost everything together yesterday (7 1/2 hours chopping and stirring, etc...) so today was all about getting up the learning curve on Max's recipe. 15 lb bird was done is 4 hours and was spot on.[p]The gravy needed a little doctoring due to some scorched areas in my roasting pan. (Basically it started out a little on the burnt side so I cut it with a good deal of stock, added a little extra cream, and then a little lemon juice...then I strained it (I know, I know, it kind of defeated adding the chopped up innards....) and it was real good.[p]So, everyone finally left my house, the kitchen is pretty much put back together and I can't wait for the next excuse to feed 15-20 people![p]Here are a few shots of the spread...[p]Cheers,[p]Kevin[p]