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: Baking Steel still a thing?
I have both the steel and the stone. What's recommended above is entirely correct and that's not what I wanted to discuss now.I've found that the stone is much better for bread as it r…2 · -
Re: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
If I'm eating it as a steak, NY Strip.If it'll be refrigerated and cut for sandwiches, flap or Tri-Tip.Don't care for ribeye at all.2 · -
Re: Grill Grates
When I got it for my Medium, the edges were so sharp that cleaning it was a hazard. I got rid of that thing ASAP. My opinion was that I didn't need the hazard.1 · -
Re: OT - For Car Lovers: Some Recent Exotic Spottings
A neighbor has this thing. It's very capable, with a forklift in front, a cherry picker on the deck, and stability braces in back. Plus it's obviously capable of some rather severe terrain.…7 · -
Re: Great recipe - Better-Than-Takeout Stir-Fried Udon
I made this today and enjoyed it. Didn't have instant udon noodles so used ramen noodles, but the rest was nearly to the recipe. Worth trying, if you haven't. The only thing is, do the prep…1 ·
