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
-
Beef Short Ribs and Twice Baked Potatoes
These beauties just went on at around 250F with some oak wood chunks. Seasoned with salt, pepper, and a little dizzy dust. Will post finished product later. Good rainy afternoon cook.3 · -
Re: First time brisket horror in progress
Great story and I'm sure both the imposter brisket and real brisket will turn out good. Staying tuned for the results! And happy birthday.1 · -
Re: New XLBGE owner from McKinney TX
Welcome! Glad to see another NTX egger. You will enjoy the forum, lots of helpful folks on here.1 · -
Re: Finally Philly Cheesesteaks
@"Carolina Q" this stuff was at least real sliced sirloin, it was not an "emulsified meat product." The slices were pretty thin, maybe 2 or 3 mm? You may be right about authentic …1 · -
Re: OT Blackstone Seasoning OT
While we're on this topic, my initial seasoning about 18 months ago was decent, but I have had a few areas with minor flaking and also a couple scratches where my scraper somehow had a sharp corner. …1 ·