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: My First Time, Sous Vide
For a ribeye go 120 for three hours then hard sear. The carrot recipe is a good cook. Reheating frozen pull is a given. Try a long 131 cook on a chuck roast at 131, faux prime rib. The confit is a go…2 · -
Re: What Are You Buying Right Now? (non-OT version)
@Botch short ribs cooked to 135f at 450/500 degrees direct. not tough and chewy. these were from a good butcher shop though. no sousvide was used. i dont think this would work from my regular superma…5 · -
Re: PSA
the smell reminds me of younger days after playing baseball. the coach would take us to the icecream place that had those giant bug zappers next to the serving window. we always rode in the back of t…1 · -
Re: OT - What are you doing now? (2026)
I can not tell the difference any colder than minus twenty1 · -
Re: OT - What are you doing now? (2026)
A few 2 inch square patches goes along ways for me.1 ·
Friends
Followed by 4 people
