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: Time for serloin kabobs
By his own admission, he's too lazy to focus. :D0 · -
Re: Best way to cook thick steak?
Thick steaks are hard to cook evenly. A trick is to foodsaver them, or put them in a zip lock and remove all the air (you can fill sink with water and use the water pressure to push out the air). Nex…1 · -
Re: low and slow help please!
In the future, I'd light in one place for anything under 300. You can consolidate all the burning lump in one area on top in the center and it should stabilize much faster. It takes very little …1 · -
Re: Anyone here use this rib rack?
I have a $25 roasting pan and rack from big lots. It's 1/8" thick aluminum....heavy. As good as any combo that costs 2-3x more. http://www.biglots.com/p/c/cookware-gadgets/heavy-gauge-alumi…-1 · -
Re: Competition for the Little Blue Egg
This link? http://blog.makezine.com/2010/07/26/little-blue-egg-flower-pot-grill/-1 ·
Friends
Following 4 people
Followed by 24 people
