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

BGEWITHBILL14

Edit Profile
This is my first day exploring the eggheads forum on a recommendation from fellow egg head BIGGREENCRAIG, this is an impressive site.  I have been cooking on my egg for over a year now, and in egg years it like 5, because I use it and abuse it a lot.  The egg was on yesterday at 230, and was still hot and ready at 9 last night.  We started with Moose tenderloin as a snack in the afternoon, made some margherita pizzas for an appetizer, and grilled some chicken thighs with some Cluck & Squeal rub to go with the clam linguine.  I have some pacific snapper for dinner tonight and I'm thinking about wrapping the fillets in parchment paper, with some potatoes and vegetables and baking them on the egg; any thoughts?  You can also see whats happening on my twitter account @BGEWITHBILL

Activity

  • Not much happening here, yet.
Avatar

Friends

Followed by 1 person