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
-
RTIC 20 lid
One of complaints I've read here about the 20 is the lid not staying open or slamming shut. It actually closed on one of my kids at the ballpark and just missed her fingers. I saw this thread th…2 · -
Re: OT - NFL Draft 2016. Do You Like What Your Team Did?
Screw science, Chubbs! https://youtu.be/wwxXsEltyas1 · -
Re: Smash burgers... OMG
I use 80/20 and no fat on the griddle, but I would use no fat with 90/10 too. You want it to stick as that will create a surperior crust. Use your metal spatula to scrape around the edge until it re…1 · -
Re: I guess brisket was in the air today.
Looks great, man!1 · -
Came to do egg related things...
for Easter, so I had to get my egg on while I was at it. My MIL didn't message me about food, so I just brought my new (open box) Mk4 and nothing else. Sure enough, she said, I'm ready to e…6 ·





















