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 at:
Want to see how the EGG is made? Click to Watch
Want to see how the EGG is made? Click to Watch
Kjunbob
Hello... I am looking forward to my Big Green Egg to be delivered tomorrow, and will start out with something simple and low temperature. I am thinking about Chicken Thighs with Pecan Chips in the charcoal. And I see that a number of recipes have been posted. One question is: Should I use water in the drip pan? Any other specific hints?
Thanks
-
Re: Tough Pork Chops
Thanks.. I don't recall the internal temp last time, but I will brine as suggested, cook direct, and pay close attention to pull temp at 135. I have a thermo-pen to give an accurate instant temp read… (View Post) -
Re: After Salting... Cover with foil, or leave uncovered overnight
Thanks... the bird will be naked tonight... Would like to have Spathcocked it, but I fear that it will not fit on the LBGE afterwards, as it is about a 20#er... So, cooking it the old fashioned way, … (View Post) -
Re: Can I put too much wood hunks in?
Do you mean to wrap the Apple Chunks? Never thought of that... It would seem that that would hinder the smoke? (View Post) -
Re: Pork Butt -- What did I do wrong?
Thanks for all of the comments. I am still a novice at the egg, only had it for about 2 months.. so still learning. (View Post) -
Success -- And Yummy Chicken Thighs
Well, on my fourth cook, I learned from my earlier mistakes and cooked some outstanding Chicken Thighs. Starting with enough coal, and having a Thermopen were great helps... I found and used this rec… (View Post)
