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: What Are You Chef-ing Tonight, Dr?
For the recent forum participants @Canugghead is the turducken surgeon. He is just warming up right there. Wait til he does the real deal. Not to be missed.2 · -
Re: What Are You Chef-ing Tonight, Dr?
Your best friend would be 120 minutes east of Houston metro at the Golden Nugget or L’auberge2 · -
Re: What Are You Chef-ing Tonight, Dr?
@lousubcap that is lazy fork placement meaning I didn’t properly set the table for dinner 😖. DH needed to work tonight so his dinner was delivered to his desk instead of set at the table.1 · -
Re: What Are You Chef-ing Tonight, Dr?
Yep... I disliked. Knowing you, highly encourage taking a crack at a home-made pie, with fruit that is in season. Spoil those granchilluns some more!2 · -
Re: What Are You Chef-ing Tonight, Dr?
Deconstructed a turkey today. Boneless whole breast with drummettes, unseasoned, vac sealed for the freezer. Boneless legs seasoned with salt, cracked black pepper and garden thyme/sage/oregano. Turn…5 · -
Re: What Are You Chef-ing Tonight, Dr?
Looks great and bonus points for the subtle fork placement.1 · -
Re: What Are You Chef-ing Tonight, Dr?
@caliking - pie looks great. I see where you are down to the single thread weave for the crust. I'm sure it was near impossible to taste the difference between the single and double weave. B)2 · -
Re: What are you drinking....now?
Figured this was the best spot to leave this kind Canadian gesture… we have a joke sign (Cash Bar) with a tip pig underneath that we use to hold our weird bits of currency from different countries. F…3 · -
Re: What Are You Chef-ing Tonight, Dr?
Kinda Salisbury steak (added some spicy Italian sausage to the beef before making patties) with oven roasted potatoes. Only things BGE are the garlic butter I used on the potatoes and the smoked sea …4 · -
Re: OT - What are you doing now? (2025)
Watching “Slow Play” Cantlay is excruciating.2 ·
