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: What do you do with leftover Pork?
I never have leftover anything. I have a 22-year-old skinny 6'3" grandson living here who's a human food vacuum cleaner. I sure miss those leftovers.1 · -
Sous Vided a Frozen Thick Boneless Pork Loin Chop From Costco
I love those really thick Costco boneless pork loin..steaks, really. I thought I'd try sous vide on a frozen one to see if the recommended 1-1/2 times the usual time did defrost as well as cook …2 · -
Re: Making Ribs on the Large With 50 MPH Winds and My New "Smoke"
@caliking: The roof is holding well. It's about 10-12 years old. And the years-long drought has kept it dry! Until this cockamamie year.1 · -
Re: Making Ribs on the Large With 50 MPH Winds and My New "Smoke"
5 hours and done. Soft as butter. This is as elegant as it's gonna get. Potatoes baking and I'll open a bag of coleslaw and open Marie's Coleslaw Dressing.2 · -
Re: Making Ribs on the Large With 50 MPH Winds and My New "Smoke"
@NPHuskerFL, you're right! There IS something eggciting about a storm on the way! Makes me wanna cook...there's also a chuck pot roast in the slow cooker right now! I'm on high flat la…3 ·
