Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, 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

Newby Egg Head- two cooks under my belt

Team Eggies-

After two cooks I'm already addicted, and searching for more recipes to create. Can someone answer a rookie question please?

What does it mean when someone's cooking method is 3-1-1.



  • CharlieTNCharlieTN Posts: 177
    Don't have an answer for your question but welcome aboard.  I'm a newbie as well with a few cooks under my belt.  Even got my wife to cook last night.  Loving the Egg.

  • EggcelsiorEggcelsior Posts: 11,538
    That's for ribs and cooking time with foil. 3 hours no foil, 1 hour foil, 1 hour no foil. You'll see different times but the principle is the same.
  • ddeggerddegger Posts: 244
    welcome!  This is a great forum where you can find answers to just about any question you have. 
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,907
    The first 4 hours are indirect. Some of the last hour can be direct to get a nice bark on the ribs.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • Charlie tunaCharlie tuna Posts: 2,191

    Understand there are many ways to "skin a cat" and that is true in "EGGIN"!  You will see many,many methods for ribs and other things that work for those who recommend them, but they might be cooking at a higher or lower temperature -- or "direct"  or  "indirect" --  "foiled" or "unfoiled".  So sit back and digest what you read, study the pictures, before you jump into a cook.  Then when you find something that works for you, remember that one, or if you try something different and it comes out better  --- POST it, so we can try it!!! 

  • smokinsoonersmokinsooner Posts: 161

    Welcome MPS!

    The people on this forum can how you how to do things you never dreamnt of. 

    (most of which, is legal).

    Just read... and ask questions!

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