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: Brisket Nachos!! (lots of pix)
Looks great! I wonder how many eggheads you inspired to make brisket this coming weekend? ^:)^3 · -
Re: Got the green light for a slicer; which one?
My buddy is a general manger at a sandwich shop and they had 11 stores quit slicing at the locations and slice it at the corporate headquarters and saved thousands on liability insurance so there is …1 · -
Re: Small Egg - new vs. older model?
Just got done eating some cheap chicken breasts and tried Dizzy Pig Tsunami Spin for the first time, that is some good stuff! The small is perfect for weeknight cooks!3 · -
Re: Smoke flavor/taste with baked items
I agree with @gerhardk you want the pizza stone in the egg for at least 20 mins to get it up to temp and the fire should be clear of all "bad smoke" by then.1 · -
Re: Sauerbraten Chicken Wings
Sounds good and it would be a nice addition to party for those that want to try something new without some heat.1 ·
Friends
Followed by 2 people
