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: O.T. Vacuum Sealer machines
I have several glass one quart jars in the pantry with various items in them under vacuum. Spices, beans, bread crumbs. I have some copies of important paper documents in vac bags included in my hur…1 · -
Re: Searing on Large BGE
You originally asked about searing one or two steaks on the large BGE. But since you seem willing to entertain alternative solutions, consider using a charcoal starter. A $10-15 charcoal starter wil…2 · -
Re: Sous Vide Steak question
Actually probably 3 plus to get to temp (check out Douglas Baldwin's numbers of time to get to temp).1 · -
Re: Calling all you pizza gods....
Last time I looked, Caputo made several different flours designed for pizza making. The also have several different ones designed for pasta and several designed for bread and some for pastry. Their p…1 · -
Re: Calling all you pizza gods....
Some thoughts to consider: Cooking temperature depends on style of pizza and dough recipe. If your dough recipe says 425°, you might push it to about 500°, but don't go much higher. You just nee…1 ·
