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: Tips to keep flameboss dry..?
Appreciate the info guys. We made it thru the night 🤤🤤1 · -
Re: Would this work for butcher paper?
Gonna give it a go fellas. Thanks for the input1 · -
Re: Upright or Chest freezer?
Upright all day every day. I’ve wasted so much food because of a chest freezer.2 · -
3-1-1 baby backs
I’ve never foiled my ribs before but decided to try something different today. The results were excellent and I’ll probably use foil from now on. Cooked them at 250 for 5 hours with applewood chunks.7 · -
What’s your method for makin bacon?
Im thinking about buying a pork belly from Costco and making my own bacon. I’ve looked around the web and see several variations of curing, Cook time, and internal temp.. What’s your method?1 ·
Friends
Followed by 1 person