Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

It will never be white again....

Tonight was the Madden voyage of a new LBGE. My table was delivered on Tuesaday from a extended family member who built it for me. The lbge was delivered from my local dealer last night. Tonight it was lit for the first cook. I was quite happy with my temp control and the cook. Due to limited cook time, went with Dr. BBQ's maple brined pork chops from his new book.
Made the brine the night prior, added the chops early this afternoon. Lighting went well, hit my target temp of 235, with indirect set up in place. Held steady after burning clear for about 15 minutes before adding meat. Once meat was on, temp had dropped at the grate (maveric). Came back to temp in about 20 minutes, but that slowed my cook and ETA to get food on the table. Ended up driving it to the finish after having been on for over an hour,family was getting hungry. Pushed temp to 275 for another 25 minutes to target IT of 145. Chops came off, indirect out, grid at regular height and asperagus went on while chops stood. SWMBO had made squash in the oven. I was pleased with the results, but need to dial back the smoke for taste of the family, or they need to aquire the taste for it. Can't cook tomorrow, but have a prime rib in the fridge waiting to be cooked on Sunday. Thanks for reading, and all the advice on the forum, lurked for months before jumping in.


  • Mattman3969Mattman3969 Posts: 7,249
    Looks good


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • henapplehenapple Posts: 15,650
    Nice cook and table...welcome. Keep posting.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • CPARKTXCPARKTX Posts: 1,648
    Sharp looking tabs.
    LBGE & SBGE.  Central Texas.  
  • JerkChickenJerkChicken Posts: 551
    Sweet lookin table. Congrats on the new set up and welcome to the forum.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • shtgunal3shtgunal3 Posts: 3,835
    Way to go! Have fun



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • AviatorAviator Posts: 1,657
    Lookin good my friend, welcome and have at it. All you want is right here. :D


    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.


  • okienineokienine Posts: 43
    Nice table, chops look good!
    McAlester, Ok. Large and Mini Egg
  • SkiddymarkerSkiddymarker Posts: 8,092
    Nice first post, welcome. Just a suggestion, but give yourself more time to stabilize at lower temps, maybe 40 minutes. The result will be a little less smoke flavour - assuming you didn't add any smoke wood. Nice reverse sear is also another method to try - it is all good!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • WiltOnTiltWiltOnTilt Posts: 102
    Welcome and congrats on an excellent first cook!
  • waltinvawaltinva Posts: 36
    Welcome aboard. We have had our egg since last May and cook time is still our weak spot. Over on most under on a few. Get a notebook and keep a log, it is helping us. Enjoy!
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Nice cook and table, welcome to the addiction!
    Go Dawgs! - Marietta, GA
  • jlsmjlsm Posts: 949
    Welcome! You will get less smoke flavor at higher temps, too. I usually cook my thick chops at 350 and sear at the end if they need it. Takes just a half hour start to finish with a mini.
    Owner of a large and a beloved mini in Philadelphia
  • You are gonna love spatchcock chicken...

    Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!

    XL, LG, Sm, Mini and Weber for drink holder

  • Hi54puttyHi54putty Posts: 1,868
    jlsm said:

    Welcome! You will get less smoke flavor at higher temps, too. I usually cook my thick chops at 350 and sear at the end if they need it. Takes just a half hour start to finish with a mini.

    +1. Welcome aboard.

    Winston-Salem, NC 
Sign In or Register to comment.
Click here for Forum Use Guidelines.