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
-
Simple Veggie Cook (for that Commie, zippy)
Not very pretty or picturesque but fast and easy. And good two huge portabellos go gills down close to the lump. Rub a little olive oil on the back. When they soften, you flip them gill side up, on a…6 · -
Cleaning Out the Freezer: Rack of Goat
bought this at Blood Farm in Groton MA, before it burned down (since rebuilt). Same size as a rack of lamb. Also used one of the post-Easter discounted boneless legs of lamb that we got for 2.99 a po…5 · -
Re: Observations after owning an egg for 3 years
Smoke will flavor the meat at anytime actually. It's the smoke ring which stops forming around 140. But you can add smoke flavor at any point during the cook4 · -
Re: OT: RetroPie - Anybody using it?
I thought retro pie was gonna be a beaver ca19700 · -
Re: How bad did I screw up??
Or what i said. ;) (Gentle ribbing. No hostility implied)4 ·
