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- Homemade Linguicia
+1 on the LEM gear. I have a LEM Big Bite 8# grinder and a LEM 15# stuffer and am very happy with both. The KA can be a good starter, but has a hard time when you decide to do tonnage.1 · -
Re: Brisket Camp IV (4, four, IIII) is October 21st, 2017 at Warren's Corner (full circle)
Always a risk they mistake you for dead and put you on a pyre. With a john boat, Viking funeral on the Mississippi also an option2 · -
Re: Brisket Camp IV (4, four, IIII) is October 21st, 2017 at Warren's Corner (full circle)
Yes, though they may or may not know what they're doing.2 · -
Re: Brisket Camp IV (4, four, IIII) is October 21st, 2017 at Warren's Corner (full circle)
Nothing says "I'm ready to party," like rolling up to BC4 in your fire jammies3 · -
Re: OT Homemade Bratwurst
Some recipes use Cure 1 in fresh sausage recipes for color/texture changes, much like you see in cured ham or bacon. If it is made safely (kept cold, kept clean, cooked sufficiently) there are no sa…1 ·
Friends
Following 2 people
Followed by 2 people
