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: Dear Buffalo: About Vanilla
We used to be able to Preview what our post was going to look like. I miss that. And please, lose the emoticons. I used the =) frequently and the last time I tried it, it failed. One more thing, for …1 · -
Re: OT-Engine oil remover from a garage concrete floor-About as far OT as I have been
Just park your car over it. When you're home, you won't see the oil. When you're away, well, you won't see the oil. 😁 And if you're not actually the one who's concerned…1 · -
Re: OT-Engine oil remover from a garage concrete floor-About as far OT as I have been
Kitty Litter works a bit, but better for a fresh spill. Old oil, not so sure. Cheap enough to try though. Spread it on and let it sit for a few days, then scrub with a stiff brush. Not optimistic.3 · -
Re: Sous Vide Chuck Roast
I knew the meat would be done properly. My only question was the saltiness. Glad that worked out well! Mine were kinda like a nice prime rib... only cheap. 😁2 · -
Re: Holding 225 overnight
Lo n slo not needed. I do my butts at ±320°. Start at 9-10AM, finish by dinner time. No overnight cooks, tastes the same.2 ·
Friends
Followed by 6 people
