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: Best Way to Cook Different Doneness on Steaks
i was just relating what someone offered to help newbies when temping. i use touch too most of the time1 · -
Re: 100 Day Dry Aged Beef Project
(Sorry for hijacking with a reply.... ) That rind softens and crisps up when you cook it. That is the most condensed of the dry aged beef. Pretty much the thing you are looking to create (aside from …1 · -
Re: 100 Day Dry Aged Beef Project
Good stuff. Fun to see it. That's a lot of meat for four (edit: 6) people. I hope we didn't lose any of you overnight! Great work.2 · -
Re: 100 Day Dry Aged Beef Project
65-100 days it really becomes dry though, eh? hahaha. Like down a quarter inch maybe It's just people aeem to assume if it isn't pretty, it must come off. And I don't understand how th…1 · -
Re: In deferance to Eggcelcior. (The new boss) Osso Buco
That's a purty cook. Love the osso bucco Eggcelsior said: Dude is a pro at that. From what i hear anyway2 ·
