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
My 2nd brisket.
Comments
-
About 10 minutes... lolDobie said:
This didn’t age well...DoubleEgger said:
There’s room on the couch for Chiefs fans.JohnEggGio said:One last one...
-
@lousubcap - burnt ends out of pork belly? that looks like BBQ crack! Highly addictive stuff I hear.
@JohnEggGio10 hours for a 18lb pretrimmed-weight brisket is fast! As for the ATC. If you've been running your egg naturally aspirated, you'll probably wonder how you lived without it for so long.
-
I did the pork one time - it was truly quite tasty.brentm said:@lousubcap - burnt ends out of pork belly? that looks like BBQ crack! Highly addictive stuff I hear.
@JohnEggGio10 hours for a 18lb pretrimmed-weight brisket is fast! As for the ATC. If you've been running your egg naturally aspirated, you'll probably wonder how you lived without it for so long.Maryland, 1 LBGE
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum

