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: This Forum Got In My Pocket Again
I am really impressed with the KBQ. Really easy to control and a totally different taste for food.5 · -
Re: 72 hour SV boneless short ribs!
I do them both ways with totally different outcomes. SV comes out medium rare with the texture of a filet with exceptional flavor. The smoked and braised version comes out more like brisket on a stic…1 · -
Re: A Day Of Learning From A World Champion (Picture Heavy)
@Foghorn A big takeaway for me, he is big into using water smokers along with a combination of dry heat smokers. I didn’t get any whens or hows. Trust me I understand why. He sources BMS 8 Wagyu bris…1 · -
This Forum Got In My Pocket Again
I have worked on my smoking skills for years, after all I have 3 green eggs. Always searching for the next best thing I have seen numerous discussions about the KBQ aka “the dishwasher”on here. I res…14 · -
A Day Of Learning From A World Champion (Picture Heavy)
I spent all day Saturday at my son’s outdoor store working on a cooking demonstration with James Cruse, World Whole Hog Grand Champion, 3rd place rib finisher at Memphis in May, 3 time Hogs for the c…10 ·
