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: Gas Stoves And Indoor Air Pollution
My only fear of induction is shattering/scratching. I’m hard enough on gas grates what with sauté and cast iron, sliding, moving pans, Dutch ovens full of stew. I feel like I would break one in a hea…2 · -
Re: Brisket Curing For Homemade Pastrami
Man, I’m jealous. I need a spare fridge.1 · -
Re: Somewhat morbid grill
I have to admit, I’m more intrigued by how he insulated it and what his firebox looks like etc. not sure I want one, but agreed @Legume, needs a whole hog.2 · -
Re: Charcuterie - Show us your work
Let’s say, not ideal. But let them hang, and in a bit you might be surprised. They might fit better after drying. I would shuffle them and keep them moving once a day so they don’t just sit the enti…1 · -
Re: Need Help Please
With as much marbling as that I would treat it like a steak. I would reverse sear it indirect, and then drop it in the coals caveman style. It doesn’t appear that thick.2 ·
Friends
Following 1 person
Followed by 2 people