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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Wolfpack

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Wolfpack
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  • RRP
    I jumped in too early with my question as I didn't realize there is a following and demand for speciality bacon. Back here I can buy thick cut, smoked bacon in all our local grocery stores as well as 3 top notch rated local butcher shops. One in particular carries a jalanepo flavored one that really rocks.
    ·
    July 2014
  • bucky925
    Just asking, are you a NCSU grad, or just a fan?   We are UNC all the way...We have season tickets via a ram's club member...we could get together for a game at the Smith Center or at my home theater.   I love the banter between rivials.....as long as it's not dook.
    ·
    July 2013
  • SamFerrise
    You don't know what you think you know dude.
    ·
    June 2013
  • Celtics17
    if I'm cooking about 10 lbs of Pork Loin approximately how long will it take... i'm thinking it needs to get to 140-145 degree, but was needing an approximate time... cooking for 18 on easter....thanks!!!
    ·
    March 2013
  • svendangle
    Wolfpack,
    I currently own a Redicheck remote from Maverick. It is the older model not the ET-723.
    The temp is off. I put it in boiling water and it was at around 232. I tried to look up how to calibrate it only to learn that I can't. (Frustrating) I am wondering if you have any advice on a thermometer thats worth buying.
    ·
    December 2012