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: Saturday's Pizza Cook pics
All of em turned out great. The flambé was an attempt (and a solid one) at replication of a pizza from the Alsace region of France. Béchamel sauce, parmesan, mozzarella, lardons (or bacon), carameli…1 · -
Saturday's Pizza Cook pics
Had some guinea pigs over that got to sample the new pie recipes Flambè Pulled Pork Chicken Picante Brisket Hash Bacon Cheeseburger1 · -
Re: Spare Me The Trouble (the Sous Vide / Egged Spare Ribs)
Looks awesome. I've never gone SV to indirect smoke before but will definitely try it now. Wait until you do short ribs SV for 72 hours at 132. Sear em on the egg and they come out falling apart…1 · -
Re: Southern breakfast for dinner
The confederate flag placemat he eats on ;)1 · -
Re: Tri tip live as I type
That looks great. I'm getting closer to trying a Tri at some point1 ·
Friends
Followed by 1 person