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
-
Draft Party Porchetta with a 25# Suckling (PICS)
So I finally got to execute a bucket list cook of mine. I started out with a 25# suckling pig. I deboned and trimmed it to size I did not go with the traditional Mediterranean flavors. I wanted to ha…7 · -
Re: Draft Party Porchetta with a 25# Suckling (PICS)
@theyolksonyou Thanks, yeah the wife I can deal with, the hardest part was when my 2.5 year old walked into the kitchen with a calm and innocent voice and asked, Daddy, why did you cut that pigs leg …1 · -
Re: Crispy Pig Skin Advice
Really???! And the skin crisped up?! I really thought you had to score and hit high temps for actual crispy. Thanks @DMW1 · -
Re: Sharing Some Recent Cooks
You're hired1 · -
Re: Meat Church bacon wrapped shrimp
Did 350 for fifteen min but I used pre cooked bacon, not bought pre cooked lol but bacon I cooked at 350 for about 15 min before wrapping the shrimp1 ·
Friends
Following 5 people
Followed by 1 person