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: Amazon is a wonderful thing...
Glad you like Amazon. Before long, Amazon and Walmart will be the only places left to shop. According to ATK, your knife holds an edge quite well. I don't know as I don't have one myself. T…1 · -
Re: Guess its time for a new gasket.
LOL, mine lasted three MONTHS! The Rutland ever since, nearly 8 years now.1 · -
Re: Pulled pork in advance
Three 7-8 lb butts will fit on a large. Cook 'em all, pull and vac seal in 1 lb bags. I like to mix in some eastern NC vinegar sauce first. Into the fridge when cool. To reheat, put the vac bags…3 · -
Re: Pulled pork in advance
I'd pull now and reheat. Not sure I've heard of anyone trying to keep it in a cooler that long. 4-5 hrs maybe, but not 11-14! As for the danger zone, 40-140°, I believe it's 2 hours, n…1 · -
Re: Pizza fire
I've never heard of anyone doing that. Tell us how you are doing pizza now. What components are in the egg, what spacers are you using for air gaps, how high up in the dome is your pie, what dou…1 ·
Friends
Followed by 6 people
