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: OT - Another reason to grind your own......
Fully agree and never meant to imply that for owners that actually know their employees. A business where the employees are treated like family and as a valuable asset - the business will succeed. R…2 · -
Re: Doing a prime rib...have a few ?'s
Check this previous post:http://eggheadforum.com/discussion/comment/1265722#Comment_1265722 Never injected a rib roast, not sure it needs it. Tie it to make it as round as possible, will cook evenly.…2 · -
Re: Simple T-bone Steaks
Nice, real nice. Season after for the direct cooks, the way to go!2 · -
Re: Questions about adding wood
The egg is different than an offset or kettle, you should not have to add wood. Mix the smoke wood throughout the lump, chips or chunks, no soaking needed. For low and slow, light on the top front, s…2 · -
Re: First attempt at reverse sear
Good looking meal, pretty sure it is a "traditional" sear. Your cold meat was put right on the lump, Trex style, then finished to internal of 140º. A reverse sear would be to put cold meat …2 ·
Friends
Following 1 person
Followed by 5 people
