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: Best knife for trimming brisket?
Its worth noting that knives in a restaurant kitchen are maybe not the best. They get the job done, may get sharpened in batches by a service, if they fall on the floor, only the knife and not the co…2 · -
Re: Dealing with neoighbours
Hopefully this doesn't go too off topic. No, its not capitalistic. Its aristocratic.3 · -
Re: Is this week's weather going to inhibit your BGE cooking plans?
You might be surprised. As fishlessman mentioned, the Egg doesn't react. Some years ago, I did burgers w. a -13F windchill, just to flip winter the bird. Tomorrow will be much worse, but in the prev…1 · -
Re: Is this week's weather going to inhibit your BGE cooking plans?
I've cooked in weather as cold, but that was maybe 15 years ago, and I'm not nearly as spry as I was then. Will be looking for things to bake in the oven, just to keep the house warm.3 · -
Re: BBQ rubs
Good rubs can make a huge difference. Lots of people here like rubs w. coffee added. I do too, but the flavor to me is so strong, I don't use it very often. Walkerwood's Jerk is amazing, but some of …3 ·
Friends
Followed by 1 person