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: Pulled pork for 40 HS Seniors - how much?
I am a retired High School Principal: You would think 30 is plenty however, factors to consider are: how many of the 40 are boys how many of the boys are athletes, Football, Basketball, etc. Doesn�…1 · -
Re: Lamb, it's Greek to me !
If it is the slow roast lamb on that web site, I have cooked it and it is amazing. The recipes all use a covered duchy In the Egg, which is already covered, I only use the bottom half of my lodge bra…2 · -
Re: Cooking 6 lb. bone-in leg of lamb for Easter. Any advice?
IMO, even though I am not Greek, Greeks are the masters of roast lamb. Check out a site called kalofagas.2 · -
First High Heat Cook on my new Large Big Green Egg:
Did two pizzas tonight, one was a converted salad my wife makes with pear, shallots, red onion, candied walnuts, and a dressing with apple cider vinegar and dry mustard. The other was a family standa…1 · -
Re: Need help with BGE size
You can always cook something smaller or a large grill, but you may not be able to cook something large on a small cooker. Simple logic, but true.1 ·
