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: Room temperature, right out of the fridge, or frozen?
Steaks ,chops ,chicken.....room temp. ( not too long ) Ribs, butts , brisket...Rubbed and wrapped overnight and straight from the fridge to the egg.1 · -
Re: The Egg & Weather
It's not the egg that will be harmed . The only thing on mine that gets affected by weather is the wood side tables.1 · -
Re: Question: Low and Slow Ribs on an XL
This is what I do on my XL for 225* low and slow with Butt or Brisket. Since low and slow is is code for" this is going to take a long time to cook" I usually plan them for my first cook af…1 ·
Friends
Followed by 1 person