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: Serving Pork Butt to 30 people tomorrow...couple questions.
FTC is for holding the meat when it is done too soon. No need to do it if you are serving it another day. Since you have a good amount to serve I would propose pulling it soon after it reaches temper…1 · -
Re: Doing my first Turbo Butt this Sunday
re: "a light coat of oil before the rub allows the oil soluble ingredients in the rub to seep in to the meat" The moisture of the meat is a barrier to the oil. It will not wick or weep into…1 · -
Re: Doing my first Turbo Butt this Sunday
Leaving meat out for an hour won't warm it to any great extent. And when it is done, as for steaks or roasts (which need afew hours), the purpose is to even out temperature gradient across the m…2 · -
Re: Beef rib and pork rib question
Spares and beef ribs are fine together. I like oak for beef and hickory for pork, but for both in the same environment, I'd try hickory before oak, cherry before hickory, pecan in a pinch, and a…1 · -
Re: Maverick vs Dome temp
In an overnight cook, if you tracked the temperatures, you will find that the dome and grate temperatures will become more closely aligned toward the end of the cook. I simply refer to dome temp. It&…1 ·
Friends
Followed by 7 people
