Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.

Labor Day Weekend



  • Uno Chicago Pizza on the BGE!  Used Necessary Indulgences' recipe for the toppings and Uno Chicago's recipe for the crust! Hmmmm.. so very tasty!
    1large BGE and 1 well used mini BGE living in coastal South and North Carolina!
  • joe@bgejoe@bge Posts: 394



  • Just landed in Miami. Headed to key west in 30 min. No egging for me this week.....again. I'll be dark all week unless I piss off the boss and get kicked out of the hotel room :). You boys and girls have a great week

  • 11 hours into cook, internal temp 149, dome temp 245
    Hi Sam- 

    So, how'd it turn out?  I haven't tried a brisket yet, and I've been eyeballing the ones at Walmart.  I was waiting to hear from someone who tried one first.

    By the way, the tone you used in your first post was kinda begging for a flamethrower.  You're in mixed company here, and you're not the first northerner to move down here and talk about how "bad" it is or how great everything was back home.  I have no doubt that there is great food back in Michigan.  You're also not alone in noticing how expensive meat is getting.  I suspect that if you go back to Detroit for a visit, you will discover that prices have shot up there too.  It's not just a North Carolina thing...

    Anyway, welcome to NC.  Come January, you'll wonder why you didn't move down here sooner.:D

  • Brisket was a success!  Good bark, nice smoke ring and fork tender.  14.5 lbs, 17.5 hours, average dome temp 240, internal temp 195, foiled it, wrapped it, placed in the cooler for 2 hours.  One of my best brisket cooks in a long time.  The Egg has no equal.

    Simple ingredients, amazing results!
Sign In or Register to comment.