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: How to Get High Temperature with Placesetter in
Ah, the lawyer's page (Caution, burning charcoal can be hot...). "DO NOT ATTEMPT TO COOK WITH THE PATENTED DFMT REMOVED. Your egg will accelerate to very hot temperatures quickly and you c…1 · -
Re: Pork Butt in Cooler Overnight
I don't like leaving it that long. I'd pull it, vac seal and refrigerate. When ready to serve, put the bags in a bath of ±160° water for 20-30 minutes.3 · -
Re: How to Get High Temperature with Placesetter in
I've never heard that one. In the old days, they didn't even HAVE DFMTs, just the green ceramic caps. I almost never use mine.1 · -
Re: OT - I’m done with Sous Vide
I haven't paid any attention to the pots thing and I never cook wings... but... Tried SV chicken. No thanks. Like chewing on a cool, wet sponge. I'm sure I could improve that, but it was s…1 · -
Re: OT - I’m done with Sous Vide
Not sure why I'm bothering to dignify that with a reply, but "just to be clear", yeah, once. Exactly once. It sucked. Since I'm perfectly happy with egged chicken, which turns out…2 ·
Friends
Followed by 6 people
