Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


Hi. This is my 1st entry in the forum. I have been a BGE owner since July and have strictly used it as a smoker. Can't say enough about it. I have gotten alot of information just by reading all of the entries on the forum. To everyone, thanks for the help and keep up the good work. I am now ready to try the BGE as a grill. I have an inch and a half thick porterhouse and would appreciate any suggestions as far as temp & time of cooking. Thanks again......MikeS


  • MikeS,[p]I just got my egg today, so I am also looking forward to info you get on this topic. Check out the following website for some good info on egg cooking:

  • Hey, that link did not work, let me put it in this message:[p]

  • Wise OneWise One Posts: 2,645
    MikeS, have never tried a porterhouse but I would imagine the traditional 3/3/4 at 750 should create a fine medium rare porterhouse. That is 3 minutes on each side at 750 and then close all the vents and let it dwell for about 4 minutes. It you want it well done, increase the dwell time to about 10-12 minutes.

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