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: Pork chops on a tuesday
I had pork Chops Tuesday also! Put them in a Brine for a couple hours then rinsed them off applied some Olive Oil and seasonings. Grilled them about 2-1/2 minutes per side. Super juicy and tender. Go…1 · -
Re: Temperature Control - or lack thereof
You may be making to big a move on the vents. Small adjustments should be made when controlling the low and slow cook. Once I get the meat on I watch it pretty close and make small adjustments in the…1 · -
Re: New slicer...Ideas please?
I would cook to about 125 as you want it medium rare. Don't get in a big hurry to slice it as it needs to be cool before it will slice thin. You can rill up some Italian Sausage and make Combo's. Go…1 · -
Re: Large VS XL. Which Produces Moister Meats on Smaller Cooks?
I am of the opinion that they will both produce a moist Butt with no noticeable difference between them. Like you said the XL is great for larger cook. I sometimes wish I had gotten the XL since I li…1 · -
Re: Double crust Chicago Style Stuffed Pizza
This reminds me just how much I miss my Giordanno's Stuffed Pizza's. You hit a home run with this one for sure.1 ·