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: Wood season/cure time
For the most part, smoke wood is good whether green or seasoned. The bitterness issue that a lot of "a buddy told me once" advice refers to perhaps kicks (re: green/unseasoned wood) maybe …3 · -
Re: 3-2-1 method St. Louis style ribs
Doesn't matter what you use because it won't flavor the meat much (but the braise will certainly help break down tje meat). But if you use the liquid after in your sauce (if you sauce), the…1 · -
Re: Dry brine boneless ribeye roast- 1st attempt
that amount of salting can't cure the meat, not past the surface anyway, and that surface will be smoked and browned as well after cooking. heck, the smoke ring is virtually cured meat anyway, b…2 · -
Re: Dry brine boneless ribeye roast- 1st attempt
i dry age or at least dry it in the fridge a few days. never have a problem with getting a brown crust. but not many people dry or dry age. this guy's roast will be in the fridge all week uncov…1 · -
Re: Battle lines drawn, OT but relatable to many - picture very heavy
how can you tell the difference between the stench of a dead squirrel in your rafters on a hot day, and your own armpits? anyway, looks like your work is done. you could cover up some of that mesh wi…1 ·
