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: What Are You Chef-ing Tonight, Dr?
30 lbs of brisket before trimming. 14 hours in with this photo. Wife loves hosting people and hasn't for over a year because of covid. I turn 40 next week and she decided that was a reason to ha…9 · -
Homemade Sauerkraut
So a year or so ago, my grandma (93 yrs old) gave me the gear she and her siblings used to make sauerkraut when they were growing up. Slicer, tamper and Red Wing clay pot. My father in law used to ma…9 · -
Re: Charcuterie - Show us your work
Starting off with Umai bag method so I can use a regular fridge. I've had good results with their dry aged bags1 · -
Re: Charcuterie - Show us your work
Have to say this is an amazing thread. About to start on my first pancetta.1 · -
Re: What are you drinking....now?
Neighbors gave me the whisky so trying that. Hendrick's is a summer go to. Also just discovered Don Chelada (SP?) And some Modelo in them.2 ·
