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 Confusion
1.5/hr is just a guideline and would depend on the temp that you plan to cook at. Assuming something around 250* then it should get you in the ballpark; but many cook faster. I put my packers on poin…1 · -
Re: Baby Backs - Seeking advice/comments please
I'm in the keep it simple group: - pull membrane from back of ribs and apply rub. I usually apply my rib just an hour or so before putting them on- raised, indirect about 250* dome temp- no liqu…2 · -
Re: Brisket trimming and timing.
You can also put hdaf under the parts that hang over the plate setter. As @DMW said, do not cut part of the flat off.1 · -
Re: Lamp chops
Yeah, I sent him a private message the other day asking how he was doing since we'd not seen much of him on the forum lately. He didn't reply to my kind inquiry. Put some meat on the forum…1 · -
Re: Paella Question
I would not use quinoa for a paella but, that's just me. You really want to use a short grain rice that has good absorption capabilities. The traditional, and IMO best, if it's available to…1 ·
Friends
Followed by 9 people
