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: How Do You Know When A Pork Belly Is Sufficiently Cured?
The smoking part is what I'm really looking forward to doing. I have the cold smoking attachment for my Bradley smoker and am anxious to try it out using the A-maze-n tray. I'm thinking I'll use app…1 · -
Re: I think I’m done.
bgebrent, what was the total poundage of the pictured cook? That's impressive.1 · -
Re: Good Morning EGGheads
I like the Black Ops rub too. Keep us posted. I'm beginning the cure process on my first pork belly bacon today. Going to cold smoke it when cured.1 · -
Re: like buttons
For Facebook.3 · -
Re: In a hole in the ground, there lived a Brisket.
Carnivorous moles.1 ·