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: Sockeye and SV sweet potatoes
Thanks to @Dyal_SC for giving this a bump, missed it the first time. Looks great. Fully agree on the Trés Booblay sweet taters, allowed to caramelize a bit after the bath with a sugar based rub they …1 · -
Re: OT: RetroPie - Anybody using it?
High tech is not the topic d'jour. Sorry no help here, but in your honour (with a u) we are having some grilled Romaine and later fries with Schwartz's.....take care!1 · -
Re: Pizza stone
Oil it, let it heat, pull it, oil it and it will be fine - never allow soap near a stone - it will soon be black and neutral.1 · -
Re: Sirloin Tip Roast - Suggestions Please?
Too late to help, but sirloin tip is great reverse seared or front end seared and allowed to cook slow - slice it thin and IT of <140ºF. Mom used to have a smoking hot oven, 550ºF plus - after 20-…1 · -
Re: How bad did I screw up??
Try a U.S. Grant - maybe your egg is a 1%er.....and will hold onto the bill worth its effort! Is it tougher at the rear? Maybe after the Rutland sets in it will improve....1 ·
Friends
Following 1 person
Followed by 5 people
