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: Smash Burgers (aka the In-N-Out style), how I do em
I like smash burgers, though they're not my favorite. But there's a big difference in taste and I'm not sure you can appreciate the difference without actually doing it. When you throw a pre-formed …1 · -
Re: Any and all tips for Paris
I strongly recommend at least saying a few words in French yourself. Memorize "Bonjour, Madame," "Bonjour, Monsieur," (and say those every time, and every time you walk into a sto…2 · -
Re: Will be trying baby back ribs for the first time tomorrow
Two suggestions: * 250° (if not higher), not 225°. I just get better smoke, everything's better in a BGE at 250° or above. Lower is for stick burners, in my opinion. * Don't take them out till they e…2 · -
Re: Ribs On!
Looks fantastic! I've never wrapped ribs in my life, but I know lots of folks here love them that way. I need to try it, sometime.2 · -
Re: This may be heresy, but . . .
Yes, most definitely, I get sick of stuff, and can't make the same thing very often. Variety is the spice of life, so far as I'm concerned. I knew a family, back in the '70s, who had the same dinner …3 ·