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: Room temperature, right out of the fridge, or frozen?
Chefs on tv may say room temp, but that is not possible in any reasonable amount of time, and certainly not for roasts. It's wishful thinking years ago a high end steak house used to have their …2 · -
Re: Want to smoke a ham for Easter
Pretty much all commercial hams are already cooked and smoked a fresh ham is a roast, and unless you order one special, or live in a part of the countty where they are common, you can't readily …1 · -
Re: Freezer Open
Cured stuff is fine likely. rest? Put in the fridge and cross your fingers, except the shrimp. Cook that tonight perhaps a bit optimistic. But the cured stuff is fine. You don't need to refriger…3 · -
Re: First bag of Rockwood all rubble. Never again.
Looks fine to me, to be honest. Not sure what the fetish for huge chunks is and EVERY manufacturer puts out a bad bag or three once in a while. Way too many variables in the process for us to expect …7 · -
Re: First Dry-Ageing Adventure (Pic Heavy)
Only one untrimmed? That must be for the man of the house, and the rest for the ladies' auxiliary or church choir? (i jest. I jest)3 ·
