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: What Are You Chef-ing Tonight, Dr?
my approach is slightly different. corn goes on straight from the farm, ears, silk and all =) peeled by guests at the table.....damn.....ouch....thats hot..... ;)1 · -
Re: What Are You Chef-ing Tonight, Dr?
tomahawk and fresh corn is hard to beat, even on the gasser. just been getting corn the last couple weeks, just something you look forward to every year2 · -
Re: OT - What are you doing now? (2025)
been seeing signs of it since mid last week but this morning was dark and the sun was the color and brightness of molten lava. CANADA wait til the smoke is more like a transparent blue before going o…4 · -
Re: BGE gardens!
i can eat culantro fresh in a taco but where it shines it is cooked. add it with other herbs for roasting a leg of lamb, saute it with onion garlic oregano thyme to make a pasta sauce etc. i never co…1 · -
Re: Mummified Brisket
bet that juice mixed into a low salt broth would be good for a french dip2 ·
Friends
Followed by 4 people
