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: 1" Rib-eyes, Thick Enough for Reverse Sear?
Well, have experimented with "hot tubbing" or Sous Vide as others call it. The basic idea is to seal the food in vac-seal, baggies, etc. and immerse in hot water, with the water temp set fo…1 · -
Re: Where to buy wire cloth?
I cn suggest ordering from either McMaster catalog or other metal fabrication sources. You can get it in a vast amount of "open" area spacing, meaning the holes.1 · -
Re: Stuck Salmon
I have used parchment and frogmats, both work well. EVO always helps...on just about everything. Just as a note, the frogmats were available in different shapes / styles. I got the ?? large squarish,…1 · -
Re: 300 (Half) Chickens At A Time (with pics)
Hey, wow. Actually every year ( twice ) I go to a horse event in New York state along with +/- 50-100 others. The local town has a pit just like that, and the chicken and fish cooked on that thing ar…1 · -
Re: Stuffed chicken breasts
Ok, those look very good....do you have leftovers, and where do you live, and can I stop by???1 ·
