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
-
Atomic Buffalo Turds and Picahna
Hey all. Just thought I would share a tasty cook I did this weekend, since it turned out really well. I had a whole picahna (aka rump cap) so I dry brined it for a couple of days in the fridge and th…4 · -
Re: Any killer meat loaf suggestions?
Thanks all for some great suggestions. Focker, I don't have any, sorry but it is a terrific presentation. It looks quite a bit like the below. My "technique" is to line a baking sheet …1 · -
Canada Day Epic Pork Belly Burnt Ends (kind of pic heavy)
As promised, I documented this cook. Was going to a pot-luck Canada Day celebration and, having really enjoyed these a week previous, decided to bring them. Perfect use for something so rich, in my o…1 · -
Re: Tomahawk and Korean shortribs
Hi all, sorry I missed these replies until today. @caliking, the marinade was really simple and I did not measure at all carefully...about equal parts (say, 1/2 cup each) soy, brown sugar, and apple …1 · -
Tomahawk and Korean shortribs
Apologies for no plated pictures but man, were we all hungry. Just a really nice tomahawk, dry-brined and then coated with DP cowlick, sousvided for 3 hours at 131, then seared on the egg; Korean-mar…4 ·
Friends
Followed by 1 person