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

500

Edit Profile

  • Re: Pulled Pork 2022

    500500
    I do rotate the therm to 12 o’clock. I took lots of vertical pics and they got rotated 90* when I posted. 🙃
    ·

  • Re: Pulled Pork 2022

    500500
    It’s this recipe; https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/lexington-dip-bbq-sauce/?p=23054 with some of this recipe added; https://rhubarbandhoney.com/2012/02/27/pig-dip/?utm_s…
    ·

  • Pulled Pork 2022

    500500
    8.75# Boston Butt Rubbed with EVOO and Sweet Mama rub night before and wrapped in foil overnight. Prepped Egg day before with Pecan chunks mixed in lump. (One large handful chunk from woodworker frie…
    ·

  • Re: Leftovers With Style

    500500
    I made turkey stock from the carcass and to that made turkey stock vegetable soup. Added some smoked chicken to it from Sunday's dinner and made it even better. Made the stock with the bones, ce…
    ·

  • Re: The theory to the actual turkey cook-time

    500500
    2021 bird update; 10# frozen Sam’s Club bird with 3% solution. Thawed for 4 days. Spatched, but just cut one side, leaving back connected. Salt dry brine. Traditional type homemade rub will go on 325…
    ·
Avatar

Friends

Following 1 person
Followed by 1 person
Defrasier