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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

a few cooks from this weekend

Options
SPRIGS
SPRIGS Posts: 482
in EggHead Forum

My pictures aren't good and my plated shots are even worse but here are a few form this weekend.

Baltimore Pit Beef.  Tried one of the recipes floating around and really liked this.  I pulled when the internal temp was 125 but next time will pull at 120.  Also will leave the rub on 2 - 3 days rather than a day.

 

Alos made some thin crust pizza.  Made Margherita, cheese for the kids and this one with sausage.  Crust still needs some work but they are getting better.

 

Amazed at the versatility of the egg. 

 

 

 

 

 

XL BGE
· Share on FacebookShare on Twitter

Comments

Categories