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: Honey-Sriracha Wangs (...and yet Another skin-crisping technique)
@Botch I have never checked the temp on wings, just cooked until the outside looks good, and these were good!1 · -
Re: Joetisserie on sale at Amazon
The motor may be weak, but has worked for me for many years with no problems. Chickens, ribs, wings, roasts, etc. I would do it again, for sure!1 · -
Re: Honey-Sriracha Wangs (...and yet Another skin-crisping technique)
Made these again. 11 months later. Followed @FanOfFanboys recipe for the sauce and used @EggObsessed Kelley's It's My Rub Power Blend, http://itsmyrub.com/store/ Home Run today!4 · -
Re: Quick joetisserie WINGS with corn starch...
Inspired me to pull some wings out of my freezer and dust of the Joetisserie!1 · -
Re: Bo Saam (Korean Pulled Pork- without the dong pics)
I cooked mine like any other butt, until probed smooth and the bone was easy to pull. Probably 200ish. Have fun! I have made all 3 sauces, twice now. :)2 ·
Friends
Followed by 1 person