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: Flank Steak
Flank steak tends to be tougher than some other cuts, and I'm afraid that medium-well will be tougher than medium-rare, but if you like it that done, by all means, make it the way you like it. …1 · -
Re: Odd egg temp issue
What's odd? You seem to be convinced that a finger width is the rule or something. If the temp's too high, cut back on the air flow. However, what's wrong with 240°? I really think the…2 · -
Re: Happy Birthday to me with a large Big Green Egg
Welcome, and Happy Birthday! I can't really explain it -- I'd grilled in Weber kettle grills and a Weber gas grill before, and it was all good, but I'd never really LOVED the food I gr…1 · -
Re: OFFICIAL HOLIDAY THROWDOWN THREAD
That is some pretty picture! Nice setup, and what a great setting to be in. Way cool!5 · -
Rub for London Broil / Flank Steak
I tried a new rub for flank steak this evening, and it wasn't knock your socks off spectacular, but it was really good. Only the second time I've cooked flank without marinating it, and it …1 ·
