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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

jtcBoynton

Edit Profile

  • Re: Burnt Pizza Crust

    jtcBoyntonjtcBoynton
    You need the second stone. The platesetter to diffuse the heat and the second with an air gap between it and the platesetter to cook on. Yes make sure all the ceramic is heat saturated. A good 45-60 …
    ·

  • Re: Pork Butt takes forever

    jtcBoyntonjtcBoynton
    But where on the grid? Placement has a large influence on the readings you get. It’s hard to find a consistent location that is not influenced by cold meat mass or hot drafts. I have a hard enough ti…
    ·

  • Re: Reverse Sear vs Sous Vide

    jtcBoyntonjtcBoynton
    Why do so many people not recognize that sous vide cooking of a steak is reverse sear? It probably is the original reverse sear method.
    ·

  • Re: Pork Butt takes forever

    jtcBoyntonjtcBoynton
    I don’t think of a two pound piece of pork as a pork butt as we talk about around here. It is a cut off from a butt but should be referred to my some other name (one local market calls it pork cushio…
    ·

  • Re: New soon to be owner

    jtcBoyntonjtcBoynton
    A good instant read thermometer is a standard piece of equipment for all cooking so not really an accessory for the egg. Thermoworks brand Thermapens are quality units. Check them out and then compar…
    ·
Avatar

Friends