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: New Egger here in SoFla!
Eggheadjoey just a bit of information Royal Oak makes Big Green Egg Lump that being said I use Royal oak to me it's the same for at least 1/2 the price around here BGE lump cost $28.00 a bag I b…1 · -
Re: New Egger here in SoFla!
Welcome and enjoy the madness ,remember to post photos of you cooks1 · -
Re: Saturday Night in Sunday Low &Slow Cook
@grege345 I'v done it both ways with and without the cuts on the skin I like it with the cuts I feel it lets the rub penetrate the meat and you wind up with little bite size peaces of pork shin…1 · -
Re: Saturday Night in Sunday Low &Slow Cook
As I said here are some early photos1 · -
Re: Benefits of a Salt Block?
I have one that is Himalayan salt and I personaly have never used it my Son who is a chef uses it quite a bit and SWMBO also uses it and I have to say the food is not too salty it gives a nice flavor…2 ·