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: Heating up brisket
I should have mentioned that you’ll want to have some beef fat and/or broth in the pan when you reheat to keep it from drying out.1 · -
Re: OT - What are you doing right now?
Dude. That’s next level stuff.3 · -
Re: National Brisket Day, Friday May 28th-time to give it a go!
There are not a lot of better things to see in the morning than that.1 · -
Re: King Salmon Filets
Great cook. @teamunited33, I find that with a plank and cooking at a lower temp, I am less likely to overcook the salmon than when I cook direct - larger margin of error if you will. But that's …2 · -
Re: Brisket Camp VI, Oct 23rd 2021 in New Orleans
I'm pretty sure that's what you meant to write...2 ·
Friends
Following 1 person
Followed by 3 people
