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

Some Sexy Bacon Pics.

8 lbs of pork belly, rind off.  Cured 8 days with black pepper( lots), good Canadian maple syrup and raw cane sugar.  Indirect @ 250 or around there for 3 to 5 hours.  Some pieces where done early.  Cooked brisket burgers for son & friend and did ABT's for myself.  A good day all around.     
Ottawa Valley, Ontario

Comments