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

Racin Rick

Edit Profile

  • Pulled Pork Sliders

    Racin RickRacin Rick
    Up at 3:30 am to get my XL Big Green Egg started and bring 2 pork butts to room temp. Time for a cup o' joe while bringing the temp up to 220. Using Dizzy Pig Dizzy Dust, Nature Glo Lump, peach and a…
    ·

  • Re: Bone in Ribeye Roast cook

    Racin RickRacin Rick
    Forgot the Carmel turtle cheesecake pic
    ·

  • Bone in Ribeye Roast cook

    Racin RickRacin Rick
    Did a nice 6 lb. bone in ribeye roast yesterday. Prepped with Worcester sauce and Milwaukee Avenue Steak Rub from the Spice House in Geneva, IL. Cooked indirect @ 225 degrees for about 3 1/2 hrs (115…
    ·

  • Bite Thru Skin, Finally

    Racin RickRacin Rick
    Today, I finally achieved bite thru skin on my chicken. Yesterday, I cut up 2 fryers from my local Schnucks. I brined them overnight. This morning I patted them dry and dusted them with corn starch. …
    ·

  • Hello and Friday's lunch

    Racin RickRacin Rick
    Hello everyone, I am a lurker who thought it was time to post. Thursday night I put 2 pork butts and 2 beef brisket points on for an overnight cook on my XL. . In the morning I foiled the meat and ad…
    ·
Avatar

Friends

Followed by 1 person