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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

gdenby

Edit Profile

  • Re: Ribs

    gdenbygdenby
    I've tried everything. It wasn't worth the effort, IMO. Pork ribs tend to be quite fatty, and are full of connective tissue. Marinades don't soak in very well. I suppose you could cut…
    ·

  • Re: Smoked leg of lamb recipes, help

    gdenbygdenby
    I have done leg of lamb several times. Do a search on pistachio crusted leg of lamb. That has produced a good result. You can substitute hazel nuts bits for the pistachio. As Darby mentioned, garlic …
    ·

  • Re: Brexit

    gdenbygdenby
    Here's a food/dining reason Brexit happened. Most folks know that from curries onward, British food has greatly benefited from Indian cooking. I read that because of EU immigration rules, Indian…
    ·

  • Re: Black Cherry Wood?

    gdenbygdenby
    Sure looks like it to me. Same storm, I suppose, came thru in South Bend. Gotta get my bow saw out. Plenty of maple and oak came down.
    ·

  • Re: To those of you that use fruit woods

    gdenbygdenby
    Note that they are saying the wood smokes longer than 10 minutes while in the fire box. They are assuming an offset cooker, which is entirely different than an Egg. Eggs don't need wet wood, the…
    ·
Avatar

Friends