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: Pork Burnt Ends (pics)
They certainly look killer. Do you have a link to @SGH for the recipe?2 · -
Re: Ozark Oak discontinued
I agree. What incentive does RO have to continue the process with the same raw material as OO. Just eliminate the competition and produce more of your own product. I hope I'm wrong.1 · -
Re: Finally done lurking and decided to post [pic heavy]
Welcome! No reason to hold back any longer.1 · -
Re: First cook - Not sure where I went wrong
Welcome to the forum. It sounds like you did everything correctly when building the fire if you were going for a low and slow cook of 225-250 degrees. You should have let the egg get stabilized at 40…1 · -
Re: porterhouse steak grilled corn grilled asparagus grilled shrimp on the large tonight
I love your version of surf and turf. Shrimp and porterhouse steaks.2 ·
