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: Steaks - other methods than just reverse sear
reverse searing (and other more involved two-stage) methods for cooking steak are almost always about thick steaks. if you don't have thick ones, then no need to break the cook into two parts. a…2 · -
Re: Somewhat OT: Desperately Seeking Guidance
Should be pretty easy to have a local shop fab one up for you, no? i wouldn't want to volunteer anyone here, but i'd bet more than a few guys here have the ability to bang that out for you,…1 · -
Re: Filling the Egg for that Low and Slow cook
I stir my old lump in my large. Dump in extra straight from the bag. No sorting. Dust and chips even. I have even topped off with dust and chips when i had no lump left. Then I light the thing, set v…8 · -
Re: Day 42... 3 more to go
Is that haiku? Cuz i think that's haiku. Or Catullus. Either way. Definitely difficult to understand and yet erotic1 · -
Re: Day 42... 3 more to go
Have done 100 days.... don't expect a juicy delectable steak. it will be drier and firm. the tenderness you usually gain will be offset by the lost water, so it will be, well, not 'dry…3 ·
