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: Official February 2015 Throw Down Entry
Ok, here is mine. Reverse sear ribeyes, 2" thick USDA prime. Cooked at 205 and pulled at internal temp of 110. Seared on Himalayan Salt block at 650 degrees. Twice backed potatoes with Louisiana…5 · -
Re: Mini max is home...
Time to eat1 · -
Mini max is home...
Sliders for supper2 · -
Sous Vide chicken breast......
I dont remember who on here to give the credit too, but thanks for showing us this meal. I built a DIY sous vide cooker using a temperature controller and my rice cooker and it works nicely. I put 4 …2 · -
Re: Official Gallotine Ballotine THROWDOWN Entry Thread
delete1 ·
