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: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
It’s clearly a porterhouse! 😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁1 · -
Re: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
The strip side of a t bone and porterhouse should be virtually identical. It’s the tenderloin side that increases on the porterhouse. So you will get the same strip plus more tenderloin. Which even …1 · -
Re: What are you drinking....now?
Picked up a couple store picks myself today. One knob creek rye and one Old Elk wheater. Both running @ 112 proof. Guy hit me with samples and I bit. Bought three of the Ryes At $38/ for gifts. Great…2 · -
Re: Your favourite (nod) steak cut debate- rib eye, strip, tenderlion, skirt, hanger, flank, other???
I’ve always been a ribeye guy. That said it has to be 2” thick to really impress. I’ve been a huge flatiron guy for about ten - fifteen years or so. It really hurts me that so many others have found …4 · -
Re: Meat church Texas Sugar
I see you have some Smokefire action going on there. Enjoy!1 ·
