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: What are you drinking....now?
1 · -
Re: What are you drinking....now?
Double Dry Hopped Ghost in the Machine from Parish Brewing. A great ipa!5 · -
Re: OT - Pictures of Pets (2023)
10 · -
Re: What Are You Chef-ing Tonight, Dr?
Of course! SRF Black grade. 18lbs post trim. Post oak wood. Started at midnight, and cooked around 220-230 all night/day. Wrapped in butcher paper at around 165. Pulled at around 198 and wrapped and…1 · -
Re: What Are You Chef-ing Tonight, Dr?
16 hours at 230ish turned out incredible!! 18lb full brisket.8 ·
