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: Beer can chicken
Look it up. Pretty good way to do a bird. You cut out the backbone with poultry shears and crack the sternum of the bird so it lays out flat on the grill. Start with the skin side up and flip it when…1 · -
Re: Beer can chicken
I usually smoke my chickens at around 300 to 325. Don't usually go low and slow with anything but brisket and prime rib. That's just me. There are more than one way to cross the finish line…1 · -
King Cut Bone-In Ribeye (48 oz)
Had to share this beauty with everyone. A little while back I posted that i did a 48 oz T-bone. This is it's brother, a 48 oz bone-in ribeye. Just plain awesome. Dry rubbed in Myron Mixon's…12 · -
Re: King Cut T-bone (48 oz)
1 · -
Re: King Cut T-bone (48 oz)
Before pics. Here we go!!!1 ·
Friends
Followed by 1 person