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: Omelette Rings for Flat Top
I have mine shimmed to promote better grease run off. Always choices that compromise something else...1 · -
Re: OT - Mountain Biking
I have $10K invested into my Amp Research from back in the 90s. Cross country, dual slalom and downhill setups for it. Lots of titanium. First in my area to go full suspension for cross country. I r…1 · -
Re: BLackstone cover...
I like the aftermarket product better than the Blackstone. The handles on top are a deal breaker for me. If I am going to spend that amount of money I will want to use that surface for cutting board…1 · -
Re: Simple smoked thighs.
Did you miss the salt? I have been meaning to try reduced or no salt rubs myself.1 · -
Re: Embrace Failure (Makin' Bacon)
Trashed? That is a shame. You could have saved the rub by turning it into a wet brine to the safe percentages. But good thing you realized the error. Curing salts in quantity are quite bad.1 ·
