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: Rotisserie Duck
@SGH--it was good. Cooking it indirect with platesetter was key. Pricked the skin about 100 times to get fat to drain. Might do a slower cook next time to get more fat to render.1 · -
Rotisserie Duck
http://leitesculinaria.com/5543/recipes-spit-roasted-duck-with-orange-and-rosemary.html 400-degrees, indirect, 1.5 hours. Added hot sauce to glaze11 · -
One Epic Grill at Bazaar Meats in Las Vegas
Amazing meal too.4 · -
Re: Air fryers
I was thinking about one until I saw reviews that were Meh too. My convection feature on oven and toaster oven work fine for similar functions.1 · -
Re: Chicken question for Joetissierie owners
Last week, I salted a whole chickenwith kosher salt about 3 hours before spinning and it was excellent. Not a huge difference but quite tasty.1 ·
