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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

tjv

Edit Profile

  • Re: Is there a "hinged" grate available anywhere?

    tjvtjv
    The easiest solution is the xl rig, 20 inch grid with 17.5 stone. My favorite set up on xl for one grid cook. Check YouTube ceramicgrillstore brisket cook. Dig the burnt ends. T.
    ·

  • Re: Salado, seriously

    tjvtjv
    I got admit, don't think I've seen a salad dish at the salad"o" fest,,,,,,,,,is that odd....... t
    ·

  • Re: Brisket timing help

    tjvtjv
    I'd plan on 12 hour cook plus 1 hour in the cooler. If the cook goes fast, then more time in cooler. If the cook is running late, then foil after the brisket starts coming out of the stall. Comi…
    ·

  • Re: Pork Tenderloin?

    tjvtjv
    I grill them like steaks, sear close to the lump, season after searing, then raised grid to 140ish internal. Depending on how thin the tail is, you may need to use a skewer to bunch the ends up. It m…
    ·

  • Re: Do we over thing rubs sometime?

    tjvtjv
    what you used are the basics for most store bought rubs.....first thing I do when I pick up a bottle of rub or sauce is read the ingredients....quick way to see what's shaking in the bottle.....…
    ·
Avatar

Friends

Followed by 5 people
Von