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.
Fellow co-worker shot this last week and was very kind enough to donate this for me. He usually does this for stews and such, but what about roasting on the Egg? Sear then roast? Vice-versa? I havent had venison in like over 10 years and want to taste as much as venison as possible without all the dress-up.
Please any suggestions would be greatly appreciated!