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: Remedial Fire Starting Question
My initial thoughts when I read this post were: First: It could be a problem with the charcoal being used. I happen to use Wicked Good Weekend Warrior lump and one of the things I like about it is it…2 · -
Re: Stir-Fired Cucumber & Pork with Golden Garlic
Thanks for the additional comments guys. @J_Que I am glad the pictures of some of the things I made with my wok helped make you want to buy a wok. But any of the things I've posted here are not…1 · -
Re: EggSperiment-Beef & Guinness Stew & Irish Soda Bread
Having the meat partially exposed like that was the only reason I attempted to add a little bit of smoke. I went on the light side with it, but the meat did have this nice hint of oak smoke that rea…1 · -
Re: Easter Sunday On Saturday - Crown Roast of Lamb
Thanks for looking and commenting guys! @JohnInCarolina thank you as always for your encouraging words about my posts. @Little Steven the recipe for the pork crown roast I did at Christmas suggested…1 · -
Re: Easter Sunday On Saturday - Crown Roast of Lamb
Time to start the lamb. The rub for the lamb used: Ground coriander, minced garlic, salt, pepper, and chopped fresh thyme. The 3-rack crown roast has been rubbed.It is off to my second Egg which has …1 ·
Friends
Followed by 4 people
