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: Early Beef Ribs, Because @paqman
That's beautamous.2 · -
Re: Work brisket competition
I would think it would work at any temperature at which it doesn't catch fire. I've used it as high as 325 - but not by design. The temp just got away from me... I didn't know what te…1 · -
Re: Work brisket competition
When you wrap in butcher paper, your bark will not develop any further but will not soften - and moisture gets preserved in the meat. When you wrap in foil, the bark softens. That's why I prefer…4 · -
Re: First cook
First, welcome aboard and enjoy the journey. Play to your strength. Do something you already know how to cook. Or go with what many people recommend - a spatchcock chicken. If you don't have an …3 · -
Re: OT - Sunsets
And the sunrise.4 ·
Friends
Following 1 person
Followed by 3 people
