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: Best Way to Smoke Turkey
I’d spatchcock that bird. Seasoning and butter under the skin. Poke holes through skin in fatty parts so it can render. Raised indirect skin side up at 350 till 20 degrees to desired temp is reached.…1 · -
Re: Wagyu Lardo
Just incredible as always6 · -
Re: Built in base problem
I’d replace that base with a table nest and be done with it.1 · -
Re: Mini Accessories
Agree - don’t bother with a platesetter. Get the CGS woo and stone Combo. I would get the CGS drip pan while you are at it. My small BGE is my fovarite grill since getting the CGS stuff.3 · -
Re: Smoked Chicken with a lot of Leftovers, suggestions?
That has gumbo written all over it !!?2 ·
