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: French Butter Keeper
I reached out to my Aunt for an update on the firing and this was her reply: If I recall she is going to ship them all to me then I will forward to everyone. As a teaser here are some photos of the l…2 · -
Re: Enchiladas that unite us…
Damn dude, you are making the rest of us (well, maybe just me) feel wholly inadequate. Looks amazing, and probably tasted even better.1 · -
Re: What Are You Chef-ing Tonight, Dr?
Dropped the eggs in to boiling water, turned down to a gentle simmer for 7 minutes. Remove and immediately shock with cold water.1 · -
Re: What Are You Chef-ing Tonight, Dr?
Maangchi's Soy Butter Garlic Chicken over rice and Tteok-bokki (spicy Korean rice cakes) from the NYT app (minus the cabbage that recipe calls for). Next time I make the rice cakes I'll cut…6 · -
Re: Biscuits and a breakfast fatty
Dude, You rekindled my interest in breakfast fattys. I have 2 working days left before retiring on 31Jul (vacation, knee replacement (again 🤬), and 8 weeks of rehab on the company dime) - these are …1 ·
Friends
Followed by 1 person