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. OT. OT. OT. FACEBOOK
Is it ok to check eggheadforum 20 times a day?2 · -
Re: Looky what the delivery truck dropped off today!
Don't ask about what kind of lump to use... And for the love of god, please don't tell us if your dog happens to get it's leash wrapped around the egg and pull it off the porch. Have f…6 · -
Re: Southern Hemisphere Reverse Sear
Just my two cents, I like to sear as hot as possible. The ones I did this weekend were seared at 700* (371*C) for 30-45 seconds per side. A steakhouse broiler, which you're trying to replicate, …1 · -
Re: Is it ok to refreeze thawed ribs?
If they are vac packed you have nothing to worry about letting them stay in the fridge. Even if not, a few days past the sell by date isn't a problem. Of course, always go by the eyeball and nos…2 · -
Re: Freezing Meat
@RRP you are a true renaissance man! I have a feeling if there was a question ranging from Algebra to Zebras you would have an insightful answer on the subject. @blassiter my 2 cents on the thawing q…1 ·
Friends
Followed by 1 person