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: What changed with Royal Oak ?
Charcoal is an organic product, which is sourced from multiple stands of wood which are everchanging. This isn't genetically modified corn, grown in the same field with the same techniques year …2 · -
Re: 1st Reverse Sear
I agree, NPHuskerFL But ook deeper and you will see that these are all essentially the 'same' method. Which is: Heat in one manner to achieve desired internal temperature, then heat again i…2 · -
Re: For all you who clean CI with Kosher salt
I hope no fat went down the drain. :-O Personally, I don't use salt. Don't see the logic. Post-bacon, I pour off the hot fat (and save), then a quick scrub with a steel or copper scrubber f…1 · -
Re: I shouldn't admit this.
Frozen meat is safe indefinitely. Only concern is freezer burn or off flavors. If it has been properly frozen, the date could be 1809 and it would still be entirely safe. Just might be freeze dried o…1 · -
Re: Thin blue smoke and how to??
White smoke from wood is actually steam. It isn't always indicative of bad smoke. But white smoke at start up can be from the starter materials, or from fresh lump, and that is usually bad. Like…2 ·
Friends
Followed by 7 people
