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: Question - not really sure how to title this
how are you cooking on the egg? are you searing the stuff and then shutting down to let it "dwell" and finish roasting, with all the vents closed? tell us how you'd go about cooking o…1 · -
Re: clean burn daisy wheel?
Do you put it in the egg after shutting down? I started doing it because i had no place to store it found that it keeps it clean and seasoned, and gummed enough to be air tight while never really get…1 · -
Re: Tax Deductions For Eggfest Participation
if you have a business that is food-related, it could fall under a publicity/advertising expense. but i don't think a regular joe taxpayer can deduct expenses for how he/she decides to spend the…1 · -
Re: How long before freezing meat?
I have duck breast in original cryo about 9 months old. Really need to do something with them. Some folks wet age in cryo for 6 to 8 weeks (beef). you are fine for a week easily. It would still likel…1 · -
Re: Cooking a chicken.
I'd be happy with 180+ in the legs and 140 breast, with a little time left to cook. In a short time you'd have legs at 190-200, firmed up nicely. Finishing with the breast around 150 or so …2 ·
