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 attempt at Montreal smoked meat
Here it is all shaved up. I probably lost a lb already to staff tasters etc.1 · -
Re: My attempt at Montreal smoked meat
I pulled it at 175 in the point. The flat was at 200. Opened it up and there was about 1/4 cup juice in the foil. I did what everyone else would have done after waiting 12 days, I took a couple slice…1 · -
Re: Nickname
We joked about calling it R2EGG2, but in the end its just called "the egg" for the large and the mini is "the mini"1 · -
Re: OT - What are you doing right now?
Not to be a downer, but 8 years ago today my father passed away. He inspired me from a young age to cook. Right now, remembering the good times and trying to forget the bad. Cheers to you Pops.1 · -
Re: Don't want to waste lump
Here is 2 of the 3 ready for cryo. Ftc for the third awaiting for the guests to arrive. 3-9 lb butts at 275 took 11.5 hours.1 ·
Friends
Following 2 people
Followed by 1 person
