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: Letting it rest..?
Meat is a muscle. Applying heat to the muscle causes the protein strands in the muscle to tighter and shrink, forcing fluid from the muscle(hence, why cooked meat weighs less than uncooked). Or, why …3 · -
Re: OT - What are you doing right now?
Watched this early. What a happy accident finding the series!1 · -
Re: OT - What not to do with your new FoodSaver.
As soon as the bread starts to compress, hit seal so suction stops. That stuff will make some fan-fuckin-tastic French toast, so "re-shape" it in the egg wash8 · -
Re: Pork belly in the MD, VA, DC area??
Costco in Frederick has them. Always sliced, but every so often they put full ones out. You can call ahead and ask to see and they will hold one for you before slicing it.1 · -
Re: Advanced Beef Tenderloin techniques?
For me, grain fed has very little flavor, which is why it needs heavy seasoning or dry aging to produce appreciable flavor. My parents used to order a 1/4 side of beef from a local farmer ever six m…1 ·
Friends
Followed by 9 people
