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
-
Photo test, a few cooks.
Okay, started trying this at the wrong time, baby crying, dog needs a walk, I'll give it another go in a bit, sorry. Just haven't posted pics since the wife got pregnant and trying to figur…1 · -
Re: Need a recipe please
Alright, depending on cost get your chicken, my store sells chicken tenders that are already cut into strips that are about 2/3 of an inch wide and about 3 inches long. Otherwise get your chicken bre…1 · -
Re: Pork Butt - First Time on the BGE
Agree with everything that SmokeyPitt said. Technically the pork is "done" at 145-155 depending who you ask, but if it is cut at anything less then 190 it is typically referred to as "…1 · -
Re: Stoker
Follow the directions and have fun, wish I had one, but I cook overnight so seldom it is hard to justify the purchase.1 · -
Re: Starting Over...
Glad to have you back Hapster, you have had some of the more informational and entertaining posts since I got back on the forum about a 2 months ago. Welcome back and sorry that so much good informat…1 ·
Friends
Following 3 people
Followed by 1 person