Welcome to the official Big Green Egg Forum
To all my egghead friend and family, Merry Christmas! This has been a whirlwind of a last few years, starting in March 2020. This forum has been a big part of coping and managing and making new friends! I wish you all an amazing Christmas and 2025!
Looks like the original thread may have exceeded Vanilla. I am currently sitting in a Pizza shop waiting for my slice. Not as fun as bingo, or as memorable.
Deep eddy vodka and tonic. Before that, Austin Amber. Thinking about my punch stogie. (@Fredflintstone thread will not update)
I think it's going to be leftovers for us; and I feel the urge to bake some professional cookies using a recipe derived from the scientific method. Posted by (I'd have to look) on my cookie thread. Tasty Beverage: Dr Pepper
We all want to see what cool stuff you are buying (so we can judge, stereotype or just plain envy you).
I did some baby back ribs a few weeks ago following Car Wash Mike’s procedure, and they came out awesome. Doing some more today, and after 5 hours the ribs are measuring 150 ish in spots with my thermo pen. Seems like they’re going way slow. Any thoughts on this? One portion of them is pretty thick…. I just don’t want to…
Post them up here. Let's help @HannahGreeneEgg out by listing the accounts that are routinely spamming the forum. Hannah, these should be easy enough to verify as a quick look at their posts will indicate that they're mostly posting links to pages outside the forum aimed at getting people to purchase, well, junk. I'll…
Due to broken nature of older vanilla threads, here is a thread for new photos of your pets. Here is the OG link for those curious. https://eggheadforum.com/discussion/733351/pictures-of-pets#latest
Trying out a couple SRF Black Ribeyes.
I have a bunch of live mussels to use up and plenty more I can get my hands on. Anyone have a recipe they really like? i know they are kind of a blank canvas, but curious how others do them. I am more interested in thicker sauces. tomato, curry, whatever.
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