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: How important is it for meat to be at room temp before egging?
there's some confusion around this topic. for one thing, leaving a roast or steak out on the counter will not really allow it to get "to room temperature", not unless you want to wait …4 · -
Re: Tomato - molasses sauce recipe
...and before anyone gets pitchforky or gives you grief about "chemicals" or artifical flavors in liquid smoke, time for a refresher, peeps: "Liquid Smoke" is literally nothing mo…1 · -
Re: Good Homemade Sausage Recipe
i roasted low. about 275 is right. i may have bumped to 325 when i did a later batch. try drying the skin, because i think the size is small enough that the meat would be cooked before the skin crisp…1 · -
Re: Good Homemade Sausage Recipe
FWIW, the Ruhlman chicken/tomato/basil recipe is fantastic. I made a batch last month but unfortunately let it sit too long before getting to it to stuff it. Had to toss about 3.5 pounds... BUT since…1 · -
Re: Is there a trick for pulling membrane off ribs?
there's a membrane along the inside of the ribs, the inside of the chest cavity if you will. that's what you take off. but there's also a membrane around each rib. this one ain't …2 ·
