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 - What are you doing right now?
Watching my wife paint the living room and kitchen . That's right watching. I'd rather take a a$$-whipping then paint.3 · -
Re: Beef Ribs
Nice cook. Pictures look delicious! I love beef ribs.1 · -
Re: 3-2-1 or 2-2-1?
You've got some great advice. I believe that the key is low and slow. Keep the temp 225-255 spritz a couple times during the cook and no matter if you foil or not you'll have a winner. The …1 · -
Re: 2nd Annual Brisket Camp is ON
@nolaegghead - The 17th works for me. You can count on my help. Lemmee know what you need help with and I'll do my best. I plan on making a run down to Bourgeois in Thibodaux to pick up some bou…2 · -
Re: Who claims to have the best burger?
Cook raised direct 375* dome temp Ground ribeye, salt and pepper. Spoon a little melted garlic butter at finish. Toast buns. Top with grated medium cheddar.3 ·
Friends
Following 5 people
Followed by 3 people
