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
-
Re: OT-Engine oil remover from a garage concrete floor-About as far OT as I have been
Why not oil the rest of the concrete to match the stain? Problem solved. #fridaylogic4 · -
Rack o’ Lamb Not Nearly as Good as Cen-Tex’s!
Why bother posting, one might ask? IDK — it was pretty good, not the best I’ve ever had or made, and not caveman’d like the incredible cook @The Cen-Tex Smoker just posted. Nope, this was a “simple” …4 · -
Re: Easter Feaster (best lamb I’ve ever had)
That is simply outstanding. I’ve got a rack on now. After a lot of clicking, I decided to coat with dijon and herbs for a reverse sear. Yours will put mine to shame, I fear. But I don’t plan to show …2 · -
Re: Tiger Tiger Tiger
Magary said it best . . . https://deadspin.com/un-****-real-18340455764 · -
Re: cold then hot smoke salmon?
FWIW, I cold smoke a lot of salmon to make nova lox. Whether I’m right or wrong, my firmly held belief is that by 36 hours of curing (using pink salt — Prague powder), I’m practicing sufficient food …1 ·