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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
-
Re: OT Ginger Baker OT
The Cream played at the local concert hall in '68. It was a school night, I was a "good boy" and didn't go. The guys I knew who did came to class the next day, their eyes still unfocused, e…1 · -
Re: I don't get the Sous-vide thing
SV is not boiling, and it is usually only used at simmering temps to get pectin in veg broken down. Meats are usually heated at very low temperatures (I've done as low as 128F, and fish 126) for very…1 · -
Re: Commercial Rubs How much do you pay
That's an expected average price. I suspect the average price allows a bit more profit when the bottling run is 1000, and the spices are bought in bulk. As far as give a ways, a whole bottle seems li…3 · -
Re: Favorite coffee
Thanks, I'll put that on my shopping list.2 · -
Re: Another Sous-Vide question
Besides great eggs, SV can also cook tough meats at low enough temperature that the collagen breaks down but only causes minimal water loss from the muscle, which, being already captured, is ready fo…2 ·
Friends
Followed by 1 person