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: Prime Rib/Standing Rib Roast Help
Hi @Atl_Buckeye see my post on this day about the dry brine I first did about 18 months ago. I removed the fat cap and was advised in the posted discussion that it was a mistake- I also posted pics o…1 · -
Re: 2017 Rub & Sauce Exchange - Show Off Thread
I was thinking the exact same thing. I am originally from NJ and have lived in the south for 30 years- nowhere else can a meal be "RC-cola an' a Moonpie" or "p-nuts an' coke…1 · -
Re: Best lesson you've learned (so far) using an Egg???
Two things: The most important by far was something I learned long ago on the Forum from Lousubcap: "Enjoy the ride" The second thing: A 'failed' cook on a BGE is generally still …1 · -
Re: Prime CAB Whole Packer at Costco
looks delicious- great cook!1 · -
Re: Redfish Ideas
I am interested in the responses you get. I would season it with olive oil, salt, pepper, maybe some red pepper flakes (depending on the eaters) and cook it around 400 degrees on a plank for 10-20 mi…1 ·
Friends
Followed by 1 person