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

Lenten Friday night menu was delicious here again.

RRP
RRP Posts: 26,449
edited April 2019 in Forum Feedback

1 pounder skinless slab of salmon dusted with DP Tsuami Spin. Then sous vide at 135 for 90 minutes. Out of SV and then coated with warm 2T butter and 2 T maple syrup. Then served with golden shredded fried hash browns plus pineapple rings.l

Re-gasketing the USA one yard at a time 
· Share on FacebookShare on Twitter

Comments

Categories