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: Smoked Wings question
@Scout706 145, but don’t forget to let it rest! My point is that you wouldn’t take a pork shoulder off the grill for pulled pork at the same temp you would pull a pork loin. It may be cooked at 145-1…1 · -
Re: Smoked Wings question
@Botch Every cut of meat is different. Take a pig for example. At what temp would you pull a pork loin? Certainly not the same temp as a shoulder for pulled pork. You want that meat to fall apart, yo…1 · -
Re: Smoked Wings question
This is just my opinion. You can’t really overcook a chicken wing. Unless you burn them. You can pull them as soon as the juices run clear, but all the hard tendons and stuff in the wing won’t be edi…3 · -
Re: Super Bowl Cheesesteaks
That ribeye looks like a strip but either way, I’d hit that.1 · -
Re: horseradish sauce recipes
I like to use a little Worcestershire sauce or however the hell you say it1 ·
Friends
Followed by 2 people
