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: Yellowfin Tuna Steak Help
Thanks for the pointers, I went with the simple approach, oiled, kosher salt and fresh cracked pepper then to a 650 degree cast iron griddle on the egg. Quick sear on the egg then on the plate. Wife …1 · -
Re: Wagyu Brisket 19 Hour Marathon
Money shots. Happy New Year!!!10 · -
Wagyu Brisket 19 Hour Marathon
I smoked a 22lb Wagyu Brisket that I thought would never get done. I finally declared victory at 191 degrees after 19 hours. I normally start my cooks late afternoon at 200 degrees ramping up the tem…2 · -
Re: Imperial Wagyu Brisket Results
@thetrim I probed this one at 195 and it was butter. I did a prime with it and the Wagyu finished a little before the prime but not much different since the prime went to 200. I am doing a 22lb Wagyu…3 · -
Re: KAMaster Nest with Handler
@drumdudeguy I have the Smoken Cuna Cart and I absolutely love it. Heavy duty construction, extra large stainless steel folding shelves and great casters making it easy to roll. Al little more expens…1 ·
