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Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
bigguy136
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Re: Making Lard
5 pounds made. I should get another pound or two. (Image) (View Post) -
Re: Making Lard
I screen 1 pound into a container and then pour that into a ziplock. I just poured this one and will turn pure white when cool. From there, I store on the freezer and I can break off a piece as neede… (View Post) -
Re: Finally finished my table
Nice work!! Keep an eye on the air gap between egg and tabletop. Looks like a finger would be snug in the gap. The MM normally isn't doing all night slow cooks so it might not be a big deal. (View Post) -
Re: What’s your method for makin bacon?
I'm not sure if nitrates are bad for you or not. I've been using the below recipe for a few years and it doesn't have nitrates. 1.5 cups of Tender Quick salt mix4 tbsp coarsely ground black pepper3 t… (View Post) -
Re: Macarons!
(Quote) Soon you will have them perfected. Remember to keep note. I noticed differences in oven temp, time, rack location, how many cookies in oven at 1 time, fan on or off and type of baki… (View Post)