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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

GratefulJason

Edit Profile

  • Re: A Week of Keto: Spoilers, Nobody Died

    GratefulJasonGratefulJason
    I did keto hardcore for 18 months before slowly transitioning to a "normal" diet. I lost nearly 100 pounds, was no longer pre-diabetic, and my acid reflux went away. I gained some of the we…
    ·

  • Re: Chicken wings...

    GratefulJasonGratefulJason
    I also rub 'em down the night before and let 'em sit uncovered in the fridge. Then I go raised indirect at 400° with a tiny bit of smoke until they're crispy and cooked through. Then I…
    ·

  • Re: Little much for a schoolnight

    GratefulJasonGratefulJason
    Just came off. Raised indirect 375°, drip pan full of water, chicken parts, veggies, and dry vermouth. Did a lemon herb butter rub after dry brining. Here it is going on. It's off. Like anything…
    ·

  • First time grilling Halloumi

    GratefulJasonGratefulJason
    Great stuff! Don't know that it's worth the price for a weeknight meal, but it tasted great. As it was my first time (blush), I experimented with three different thicknesses. I cut planks i…
    ·

  • Redneck Paella

    GratefulJasonGratefulJason
    Did a little experimenting last night. Paella with mudbugs, shrimp, and andouille. Dome at about 400°. I kept it around that temp the whole time. I did the sauté with the lid open, then moved it to t…
    ·
Avatar

Friends