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: 47-Day Dry Aged Japanese A5 Wagyu
@YukonRon Please don't feel like I'm doing anything exceptional. I'm just single and child-free and have extra time on my hands. Cooking is a beloved hobby and my stress relief valve.2 · -
Re: OT - What are you doing right now?
=) I lol'd at that one.2 · -
Re: Costco Tri Tip today...help please
I would recommend cooking them indirect until 125F (depending on your doneness preference), let them rest while you get your Egg up to temp, then sear them off at 500F+.1 · -
Re: Good Afternoon of Eggin
More like "Great Afternoon of Eggin". Nice work!2 · -
Re: Do You Have a Cooking “Pet Peeve”?
Like many have pointed out here, my biggest pet peeve are things other people do when I'm cooking. Cooking is a zenful activity and creative outlet for me, so people who behave in ways that disr…5 ·
