Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


davidkimmeldavidkimmel Posts: 4
edited December 2011 in EGG Table Forum
Want a wonderfull present! I've had the BGE 5 days and have cooked chicken,pork butts,fish,and pizza..all with great success.I've enjoyed this forums heplfull tips,discussions,etc...nice to have a place to share infomation David  


  • SqueezySqueezy Posts: 1,102

    Lucky bastage ... enjoy!

    Welcome to the club!


    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • welcome to the dark side
  • Nice present, enjoy.



    from SANTA CLARA, CA

  • Congrats and future giftselections are a no brainer!
  • What would be a great addtion to our new BGE that will be used most often?  that we can give for a Christmas gift


    most popular item(s)

  • Most popular accessories, IMHO are:

    1) Platesetter - I think this item is so important, BGE should consider including this with the unit (yeah, sure)

    2) Rib rack - it takes the same time to make one rack of ribs as like 6 - so - max out your capacity with a rib rack!

    3) MEATS to COOK!

    4) Sack of prime lump - although this gift does have a mixed message, eh?

    5) Sacks of various smoking chunks - hickory, oak, maple, apple - etc

    6) Some home-made rub! (alternative: Store-bought rub, like Dizzy Pig)

    Anyone else have a suggestion? Fancy digital thermometers (I have the Maverick ET-732) are OK, but I usually use it only for extremely long cooks.

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