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: Instructions for a Great Crawfish Boil
Awesome time right there, great cook!1 · -
Re: What's your most creative use for leftover brisket?
Hash1 · -
Re: Tonights Cook! (RIBS!)
How they looking now?1 · -
Re: Another failed 2-2-1 attempt...pls help!
275-300 should put the grate temp around 250-275. 225 on the dome the meat is seeing 190-200 before it stabilizes, which will take hours. @225 Dome the reason it's tough it because they are unde…1 · -
Re: Pocket Cleaver Giveaway...And the winner is....
@lousubcap. Congrats!2 ·