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: OT - What are you doing right now?
My favorite weeknight cook, what my butcher calls a 'Porterhouse Chop' (bone-in center cut, 1 1/4" think) brined then grilled to 145* and glazed with apricot jam thinned with ACV. Steamed brocco…8 · -
Re: OT - What are you doing right now?
1 · -
Re: OT - What are you doing right now?
Ahhh.....there's your problem. All those little piece are supposed to be IN the bearing, not on the floor. If you require any more insight, just let me know. ;)2 · -
Re: Boston Butt: Hybrid Cook - Let me know your thoughts
My thoughts? My thought is plugging your YouTube channel in this forum is bad form. There are Facebook groups for that sh!t.2 · -
Piedmontese Ribeye
I don't usually post cook because my only camera is my phone, and it sucks. Enjoy the pics. I recently took a trade for half of a bill for some HVAC work. The customer raises Piedmontese cattle as so…5 ·