Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Friends
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 at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Raymont
About
- Username
- Raymont
- Joined
- Visits
- 2,271
- Last Active
- Roles
- Member
- Points
- 246
- Posts
- 702
Reactions
-
Re: OT - MEATER Block Update
Most recent: Unless you are backer <1000 on Kickstarter, you can hope to get the block by year-end (4 probes)... or get this... They are actually offering that instead of the block, you could get … (View Post) -
Re: My first home dry-aging
Aged steaks cook faster than non. Very easy to overcook. Looks great to me! (View Post) -
Re: DIY raised pizza stone
I wouldn't advise Pizza for 1st cook. They recommend a lower temp (below 350) so gasket and ceramics can be broken in. Otherwise your set up looks good and if you get another grate you have 2 levels … (View Post) -
Re: New Anova
Try overnight bacon: 1) Thick cut. I like the applewood flavored. Forget brand name. 2) SV overnight at ~150 3) in the morning, unpackage, wash off and pan or oven cook (it will cook faster than norm… (View Post) -
Re: Sous Vide Fried Chicken
Made this last night it was great! I did the extra crunch version. (View Post)