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: Reverse Sear Ribeye for Mother's Day
Looks great!1 · -
Re: Thick cut NY strips(pics)
If you are going to do this a number of times, I would invest in a remote thermometer or something you could leave in the steak while it cooks. That will give you the best way to monitor the temp inc…1 · -
Re: Bombs Away!
Those look delicious!1 · -
Re: What are you drinking....now?
2 · -
Re: Temp fell during the night on a pork butt
For some reason the butts I cook always seem to take 2hr/pound. The last one I did was around 5 pounds and I went about 300 degrees for 8-9 hours. Tasted just the same as the ones I use to do at 225…2 ·
