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: Dino Ribs...
Planing on indirect, oak for smoke, simple rub of salt, pepper, and garlic... Figure 250-275 till the pull back looks good and the meat probes tender2 · -
Dino Ribs...
Picked these up at Sam's this morning... Going on tomorrow. Salt, pepper, and garlic... Oak for smoke at about 250-275 indirect...5 · -
Re: OT: Here we go again!
Congrats!!!1 · -
Re: Adult Mac N Cheese
Wow!!! Looks outstanding!!!1 · -
Re: Ramen noodle soup with belly, tenderloin and egg
Looks great... Thanks for some ideas :)1 ·
Friends
Following 2 people
Followed by 20 people
