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: Throwdown: It's not the size that matters .... Picture and Votes Thread
Here's my entry. I did a little sausage & peppers in the lodge cast iron on my mini max. Followed by a little cookie pie sundae, also in the lodge, for dessert. The sausage was hand-made by …6 · -
Re: Brisket Competition - need advice!
1. No mustard. We use worcestershire in comps. 2. Pretty much every comp team I've seen wraps in tin foil and adds liquid. That's what we do. 3. Judges love burnt ends. Use nice uniform pie…1 · -
Re: First time cleaning my egg. Clean burn suggestions
bottom vent wide open, daisy wheel off, no platesetter. let her rip!1 · -
Re: Be My Valentine
nice work as always craig!1 · -
Re: Beef Ribs Help - too dry
If they are drying out, try spritzing with water during the cook. That will keep your bark from burning and dring out. I never have to spritz short ribs but have spritzed back ribs in the past. As ot…1 ·
