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: ButtBlast 2018
Everybody didnt get one???1 · -
Re: OT - What are you doing right now?
Or you could pay your bill...2 · -
Re: 10,000th Post - A CelWOObration
10,000 WOO I am honored to be called your friend. Here is to the next 10,0001 · -
Re: Prime Rib/Standing Rib Roast Help
Welcome from a fellow Atlanta Buckeye. I have done quite a few both bone in and boneless I prefer bone in. Like said above have the butcher remove them and tie them on. I do them at 250 indirect and …2 · -
Re: Butt + Brisket - Wood Choice
I like hickory with my pork butts and oak or mesquite for briskets. Hickory for both would be fine.2 ·


