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
Best Of
-
Re: OT - What are you doing now? (2026)
Traditional new year lunch. Lots of leftovers.3 · -
Re: OT - Pictures of Pets (2023)
No picture but I have a Doodle in my lap and a whining Boxer at my feet. They don’t like the boom booms outside.2 · -
Re: Filet mignon with blue cheese cream sauce, salt and vinegar smashed potatoes and Caesarish salad
Sorry you’re sick, @paqman. Not a great way to celebrate the New Year. As you know, the viruses have been pretty bad this year. We were all sick a few weeks back as it made its way through our househ…1 · -
Re: Filet mignon with blue cheese cream sauce, salt and vinegar smashed potatoes and Caesarish salad
Damn, we are trying to survive whatever virus we caught a couple of weeks ago; we had sandwiches for diner last night 😂🤣. Your new year’s eve feast looks fantastic!1 · -
Re: What Are You Buying Right Now? (non-OT version)
Warping, especially with nylon, will be an issue if you don’t have an enclosure. You will also 100% need a filament dryer for nylon regardless of the option you chose. For PLA and PETG, this is not …2 · -
Re: Filet mignon with blue cheese cream sauce, salt and vinegar smashed potatoes and Caesarish salad
We get very little sleep on New Years Eve!1 · -
How is RRP doing
How did the recent stents process go and how are you feeling?2 · -
Re: Filet mignon with blue cheese cream sauce, salt and vinegar smashed potatoes and Caesarish salad
What a cook to kick off 2026! As a GWN oldie and long time forum member I hereby crown you the new Canuck Legend, Little Steven approves from above! Happy New Year to you and to all here.1 · -
Re: What Are You Buying Right Now? (non-OT version)
It depends on what you are planning to print. I am partial to Prusa. However, The Bambu p2s at the current price and features is hard to beat. I just purchased a Prusa Core One.1 · -
Re: 8 1/2# boneless rib roast; time estimates per pound question
Thanks for the tips. Ran it 250* until 120* internal, flipping ever hour. Scored fat cap, dry brined and seasoned for 18 hours uncovered in fridge. Rested then Reverse seared at 550* still indirect. …5 ·
