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: Brisket in big trouble
You're ok. It's not done yet. Leave until the thickest part of the flat probes easy. Usually in the 200 range. The point gets done first due to the higher fat content.2 · -
Re: Best SWMBO ever!
Just got in!1 · -
Re: Sheephead ideas
Sheephead are difficult to filet - I would scale them and leave whole. Whiting are easy to filet. Both are very mild tasting and will take on whatever flavors you want. Sheephead is a little firmer t…1 · -
Re: Wing Suggestions
These are excellent: http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html1 · -
Overnight brisket with pictures
USDA choice, about 11 pounds prior to trimming. Put on yesterday evening around 5. Salt and pepper only. Hickory for smoke. Started at 225 until 10 this morning then increased to 300. Started checkin…1 ·
