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: Montréal Smoked Meat / Pastrami Style Deboned Short Ribs
I await the result eagerly. The seasoning blend looks like a winner (BTW, regarding your tag line, " Without doubt princes become great when they overcome the difficulties and obstacles by which…1 · -
Re: When chemo looks to be failing- GO TO THAT HAPPY PLACE AND FARKIN COOK (pic heavey)
Dude! You have style and class. You remind us to carry on. And I hope you do.2 · -
Re: Brining question
If the poultry has skin on it, and you want crisp skin, a "dry brine" works better. A brine solution will infuse the skin w. water as well as the flesh, making it harder to crisp. I use a s…2 · -
Re: Bread - my nemesis
If you are cooking in a regular oven, get a ceramic cloche. They trap enough steam that the bread rises reliably, but still develops a good crust. Egg is harder. I used double pizza stone preheated t…1 · -
Happy 4th, more beef plate ribs, Ethiopian berbere spice
With another tip of the hat to @THEBuckeye cook last week, More plate ribs. 3 bones, over 6 pounds. About 10" long. 1st shot, 2 bones topped w. ground and crushed pepper, salt and some garlic po…2 ·
