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: Thaw frozen meat using your sous vide?
I always use the SV to thaw frozen meats, so quick and easy. For smaller mass items like steaks, I use 50 degree F. The SV that I have will go down to 32 so I might use closer to that for a large it…1 · -
Re: OT - Craigslist posting today
Somebody should notify the seller that they need an air gap under the small egg. :)1 · -
Re: OT Blackstone Seasoning OT
For low carb dieter, there are endless possibilities. I cooked Tuna Steaks, Scallops, and veggies on mine last night. No inside the house clean up at all.1 · -
Re: Tri Tip and Fingerling Potatoes
Tri-tip is one of my favs, this looks great. Didn't know I needed to buy a CI platesetter until now.1 · -
Re: Reminder - tomorrow (Thursday) is Cinco de Mayo....What you are cooking on the el eggo.
Hopefully flank steak tacos then shot of tequila.1 ·