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: Sunday... Last Cook For A While
"For the week ahead... about 20 chicken breasts . . . 24 mild Italian sausages." This isn't just for you?1 · -
Re: I think I just changed my whole methodology
It's all a mood thing here. Choice of meat. Choice of smoke. Choice of rub, etc. I make my own and have brand name stuff to choose from. Just having all those choices sometimes is the fun of it.2 · -
Re: White pizza
So what you're saying is this pizza can't JUMP? Looks NAILED to the stone!1 · -
Re: Reverse sear
I nailed some strip steaks over the weekend. Bought an entire loin and cut several three finger steaks shile heating the Egg up to 250F indirect. Threw those bad boys in there with some mesquite for …2 · -
Re: Are you a BBQ snob?
I'm a BBQ snob to the extent that now, after Eggin 2-3 times a week for a couple of years I don't go to a BBQ restaurant unless they can beat me and that list keeps getting smaller.3 ·
Friends
Followed by 1 person
