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: OT - What Was Your First Job?
Ended up as a Clinical Chemist and worked in a Hospital Chemisrty lab for 10 yrs. Went to big Pharma when other half was sent back to the east coast. Stayed in the lab and did methods development fo…1 · -
Re: 5 lb boneless prime rib?
Liberally salt the meat with course Kosher salt. Let rest at RT for 1 hour. Before putting the meat on the egg remove all excess salt and pat the meat dry. Place plate setter legs up with drip pan on…1 · -
Re: Frenched rack of lamb
Thanks. I was just going to ask for the marinade recipe. Picked up some chops today at CM for a week day cook. Hope mine look as good as yours.1 · -
Re: Who is your BBQ hero?
I would have to say our cook Etta, my great aunt Eva, some of the cooks out in the country I watched and learned from, but above all my mother..She taught how to q and how to taste the food with my m…1 · -
Re: The Weber....
There is nothing wrong with using the Webber for side dishes. You have it use it.2 ·
