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:
I recently wrote a brief introduction to cold smoking using the BGE on my food blog:
Hope it's useful.
Thanks for sharing.
I am a fan. I have done cheap 'loney and boars head, and I thought the BH was worth the cost.
Pretzel bun with honey mustard slaw. This was just something I threw together- Ken's honey mustard and cider vin with some bagg…
@grillmagic how is that boarshead balogna? Looks really good. Yes lots of fried balogna sandwiches and even a couple with an egg over easy on top. Really good drunk food.
Very good however at 6.99 a pound it better be.
Thanks for posting, great looking cook!
i see you SVed them right in the Cryovac and assume there was no leakage. I ask because I SVed a single rack and water leaked in and I boiled the rack at 150 (well not boiled) for 4 hours, surprisingly they ca…
Ok, as requested.
If you're still using screens at 1000, you are doing it wrong.
This looks awesome, hopefully you will share with me and the original poster KJS with 4 posts step by step your…
I like to sprinkle both semolina and flour, swirl it together. Key is to work quickly from dough opening to launch, and keep it moving. Shake it after each step. Once dough…
I like to sprinkle both semolina and flour, swirl it together. Key is to work quickly from dough opening to launch, and keep it moving. Shake it after each step. Once dough is open. After sauce. After cheese. After eac…
Looks like you did a great job.
Agree w/ @CTMike - have the patience to let the Egg temp lock in because you are opening the Egg much more with pizza than other cooks.
I go legs up, raised grate (gasket line) then stone.