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: OT - question for the camera gurus-
This will make egging look cheap, quick. I have a d7500, and would recommend the 18-300 vr as a great all around lens for reasonable money. This is the 200-500 5.6. To get into fast lenses , 1.4 - 2.…3 · -
Re: OT - question for the camera gurus-
Some wild birds. For every good one, I delete 100. It can be extremely frustrating, but it gets me outside. My wife is a “birder”, I just love being outdoors , so photography keeps me interested enou…1 · -
Re: Suggestions for crispy skin on a spatchcocked chicken
My last one was high in the dome, 375. Straight from the package, Dizzy Dust and right onto the grill. The skin was amazingly crispy. Usually I leave them in the fridge overnight, but this was last m…1 · -
Re: PSA - Rockwood lump on sale at Ace on-line
4 bags ordered. Thanks!1 · -
Re: XL stoped burning lump during 2-2-1 baby back rib cook in the rain
I finally went no foil myself , about 5 hours indirect. The ribs were my best ever, just enough pull to stay on the bone and be eaten the way a rib should be eaten. I doubt I will be going back to fo…1 ·