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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch
  • Re: Chinese Chili Crisp

    "Fly by Jing" https://flybyjing.com is a small company founded by a young woman from Sichuan, China, where Chile Crisp and similar seasonings began. Their Chile Crisp is amazing. They just …
    ·
  • Re: Reverse Sear Tri Tip Success

    Looks great! Depending on how you like your beef, 4 minutes a side direct might have been more than necessary. If it's up to 600° or 650°, 1 minute a side usually does a pretty good job of searing, i…
    ·
  • Re: OT: Ever fix a NON BGE childhood dish? :OT

    I don't visit here as often as I used to, but I happened to see this one, and it's fun to see what people's happy memories are. My favorite dish my mom made when I was a kid was meatballs that were b…
    ·
  • Re: State of the Forum

    For me, those discussions "hide" things I would have been interested in, but can't see without slogging through a bunch of unrelated stuff. I'm not good at being social, so what I used to …
    ·
  • Re: Goose recipe

    "Waterfowl don't carry salmonella so 'undercooking' isn't dangerous. This goes for duck, swan and goose." I'm not sure where this idea came from, but it's false. A quick search produces man…
    ·