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: Pork Shoulder Recipe-Not Pulled Pork
Pork shoulder is a most versatile cut. Grind up for any number of sausages or meatloaf. Cut up for stews and chili. Roast like for pulled pork but stop before tender enough to pull and then slice. I …2 · -
Re: Best instant thermometer? (too many choices)
I'm still using my Thermoworks Thermapen from 2007. The thing will not break so I have missed out on all the newer models.1 · -
Re: To mustard, or not to mustard?
My theory - using the mustard is allowing more of the very salty rub to adhere to the meat.1 · -
Re: Good BBQ and other stuff in New England?
You are arriving in the peak of the apple season. Fresh apple cider.1 · -
Re: Steak - The harder I try to further away I get
1 ·
