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: My Rib Cook. New Finishing Sauce
Looks great man! Nice pull away on those bones during the cook!2 · -
Re: My sure-fire approach for ribs
I use disposable lasagna pans or weber grill pans. I used to use foil but kep puncturing the wrap with the awkward shapes - pan makes it easier to hold the liquid. You can usually get a 10pk for a 8-…1 · -
My sure-fire approach for ribs
I really have a reliable method which produces smoky, moist, ribs every time. After much experimentation, this is really just my take on the 2-2-1 method. I add my rub about an hour before and leave …4 · -
Re: Burger recipe?
Saw a Bobby Flay grilling episode once and have been making his recipe ever since. 80/20 ground sirloin. Form into a pattie. Make small indentation with thumbs to encourage a flatter burger while it …1 · -
Re: Onion Scallion Beef (Asian)
Great recipe. I made a couple slight tweaks like adding some Sriracha to the sauce and cooking indoors. Other than that, the same. Thanks again1 ·
Friends
Followed by 1 person