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
-
Monday Spare Ribs
I may have outdone myself... Dizzy Dust, Peach and Pecan, glazed with Blues Hog/Blues Hog Tennessee Red. 5.5 hours, 250ish-290ish. They were pretty wonderful....1 · -
Conchinita Pibil
Won't be making my summer trip to the Yucatan this year, so the Egg to the rescue for one of my favorite Yucatan dishes, Conchinita Pibil. Pork marinated in lime and orange juices, achiote paste…1 · -
Re: A couple of seafood cooks...
Beautiful cook! Halibut is my favorite white fish for the grill, so good!1 · -
Re: Sunday Ribs
nm1 · -
Simple slow wings
Seemed like a good day for a batch of wings. Did these raised direct low and slow for a couple hours, 225-250ish. Half with Dizzy Dust and half with Raging River, with olive oil and a shot of Srirach…2 ·
Friends
Followed by 1 person