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: Hatch Chile Cheese burger
I just roasted another batch of Hatch after a wild salmon cook on the medium. I need to pick up more. Used the food saver to package and freeze the first batch. Maybe tomorrow night or Sunday I can a…1 · -
Re: 1st Cook (Turbo Ribs)!
No way!!! Excellent first cook! Welcome aboard - Enjoy.1 · -
Re: OT Antique Cars
1 · -
Re: introduction
Welcome aboard to both @Eggforever and @EGGjlmh. Enjoy the ride (keep your hands and feet inside the ride at all times) - it can get bumpy...1 · -
Re: Newbie's First Salmon
@caliking - I shoot for an IT of 125. At this temp, the meat is darker red inside, and some folks are put off. 135 is about as high as you would want to go, and still have it be moist. Of course, som…3 ·
