Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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.

GumbyQ

About

Username
GumbyQ
Joined
-
Visits
0
Last Active
Roles
Member
Posts
8

Comments

  • New Bob, I too am in the Phoenix area, and have the same problems you are having with B.Q.Galore. If you would like we could order two each of the Plate-Setters & Pizza Stones and maybe save a little on shipping. Where are you located in Phoenix?…
    in BGE Support Comment by GumbyQ July 2003
  • METMAN,[p] Those look awesome, what was the dome temp and the internal temp when you took them off? I have got to try that. It doesn't look like the sauce burnt at all. Cheers GumbyQ
  • To All, Thanks so much, I think I have got a handle on this stuff. Great web sites. I found one myself with some good advice also. This forum is great, Thanks again. GumbyQ
  • Elder Ward, Thank you all for the info. I'm going to do this one with just a rub and oil with the Polder. I'm still confused on the brinning though. How would you brine a 20lb bird or a piece of salmon for that matter? I am planning a whole bird fo…
Click here for Forum Use Guidelines.