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.

MrTGT

About

Username
MrTGT
Joined
-
Visits
0
Last Active
Roles
Member
Posts
7

Comments

  • captaincraigb, I just took a 12 lb spatchcock Turkey off the egg 2 hrs @ 350
  • Dave, try Skeen Burgers, I posted the receipe yesterday on the forum. They are very Good !
    in Burgers Comment by MrTGT June 2003
  • Steve-O, My wife bought a galvanized trash can and painted it the same geen as my egg.. Looks nice, keeps the rain out and easy to pour in egg.
  • Oh My god I just bought my 1st duck ever, My daughter just read that is leaner than Chicken and wanted me to try it out on the EGG. I was under the impression it was very fatty. Thanks for the temperature guide..Steve Raichlen says in the Barbecue B…
  • I brine my shrimp for 1/2 hour(1 cup kosher salt/gallon water). Then I make a paste of 4 garlic cloves mashed with Kosher salt, then add 1 tsp paprika, 1 tsp tabasco, 1 tablespoon lemon juice ,2 tablespoons olive oil, some black pepper and a handful…
  • I was at the supermarket today & got a bag of pizza dough. I threw it in a cake pan let it rise about an inch. Then spread olive oil on top, some kosher salt and chopped garlic. Threw it on the egg at 325 for 25 minutes. (till it was brown on top)We…
    in Bread Comment by MrTGT September 2001
Click here for Forum Use Guidelines.