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: Salsa - The Way I Do It
@NPHuskerFL by "chunky" do you mean cut with a knife instead of put in the blender? If so, no... i haven't done that. But i will say, it's thicker than it looks in the picture.1 · -
Salsa - The Way I Do It
There was a recent post about salsa which got me itching to get back out there. The way I do it is pretty simple and I just wing the recipe... 8 roma tomatoes (cut and gutted - i don't like the …3 · -
1st Time Sirloin Cap
Picked up a Sirloin Cap at WF this weekend. It looked great... marbled and striated like a skirt steak but much thicker and beefy. I marinated it in a mix of teriyaki, olive oil, brown sugar, salt, p…1 · -
Re: Koji dry-age experiment
1 · -
Re: Koji dry-age experiment
@4Runner http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji1 ·
Friends
Followed by 2 people
