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: Brisket is cooking - too fast? Pics
I've had briskest cook really fast, too. I'd pull.1 · -
Re: Favorite LUMP that ADDS Smoke Flavor?!
I can tell the difference between hickory and cherry. I use cherry for smoked turkey breast and I always throw a chunk or two in with hickory on ribs, brisket and butts for the color. That said, I�…1 · -
Re: Brisket internal temp is 199. Should I FTC now or wait?
Poke the fattest part of the flat. Does the probe slide in easily? Pull. If not, keep going.1 · -
Re: Whole Lobster
Do you really want to grill it? I find steaming and boiling the best methods for lobster. The meat stays succulent throughout.1 · -
Re: The 6 most important barbecue sauce styles in the country
Though in KC, Arthur Bryant's doesn't make "typical" KC sauce. It's not a "type" either.1 ·
Friends
Followed by 2 people