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: Who's everyones favorite college football team????
2 · -
Re: I want a JUICY PORK CHOP . . what cut is best?
Biggest key to juicy is temp. I usually pull chops around 145. Always good.2 · -
Re: Dry flats
I've never gone to 205 personally. i usually pull mine by 195, and the flats have been fine. That said, i cook briskets for the point. Very little of the flat ever gets mowed down like the point. I v…1 · -
Re: Tuesday Night Pizza
Gotcha. I may have to start going that route!1 · -
Re: OT: The new "mancave"
Wow, that's 9 kinds of badass. Good job2 ·