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: What Are You Chef-ing Tonight, Dr?
Nailed the cross hatch on those! Taters look tasty too.1 · -
Re: What Are You Chef-ing Tonight, Dr?
First prime rib ever in the egg. Ran it at 300 till 115 then finish seared in the cast iron. Pretty happy with how it turned out. Pan roasted sprouts and loaded mash to compliment.7 · -
Re: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
At a restaurant probably fillet because the quality in a small portion allows for enjoying sides/first course/etc. At home where I might just be cooking myself a steak with minimal side fuss, big ole…4 · -
Re: Considerations for A Controller Purchase
FireBoard is also variable speed with a PID but also has a damper. It’s after rather than before the fan like the thermoworks, but like @danhoo stated for his billows, I use it to keep low temps low.…1 · -
Re: What Are You Chef-ing Tonight, Dr?
Eye round roast. Ran at 225 up to 115, then dropped in the eggspander upside down for a cowboy reverse sear to finish.14 ·
