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  • Rog, on Ron.  But I think even Ron has said they aren't necessary.  But if they are, definitely the route I'll go. Thanks, Chris
    in Gasket Comment by CP92 December 2015
  • Thanks so much, @JRWhitee I'll give it a try and let you know how it comes out. 
  • Depending on the thickness the sear might not get them to temp.  At that point I go indirect at 350 to get them to 130 internal.
  • This is only the second time I've cooked a steak on my egg.  Last week I had three 1.5" prime steaks from Costco.  The came out so well the wife wanted me to do them again. Normally I do them in a cast iron skillet and finish in the oven.  These tw…
  • Hot and fast on the grate.  Finish at 350 IF needed.  Usually pull at 130.
  • I now have meat envy.  Just posted what I thought were two great steaks. They just look paltry now
  • Four adults, a 14 yo and a 3 and 1/2 yo, with a fair amout of leftovers. I'm thinking chili Maybe burnt ends. We'll see. . She started just shy of 14lb untrimmed so probably 12.5 pre-cook. 
  • Fellas...I'm sold. I've only had brisket a few times before, always at BBQ joints, but I never saw what the fuss was all about. This thing was ridiculously good. The flat was a little dry, but from what I gather that's sort of to be expected. But th…
  • Blues Hog!  Will probably dillute it like in the recipe. 
  • Yes, eastern. I'm leaning that way @bicktrav You think that's the way to go? I have PLENTY of lump left, but that's another story. 
  • 2ish? 
  • Yep, I'm of the mindset it is what it is at this point. If it's a fail, there's a box of Bubba burgers and some dogs as a back up. Great thing about my SIL/DIL is they are low stress types. A sincere thanks to everyone for all the advice, comments, …
  • Thanks Lou. I just pulled it. And unknowingly when ahead and FTC'ed it. It's gonna need to sit a few more hours until dinner. I'll check the temp when it's time to serve. I've seen other sites suggesting that you can put it back on the Egg for a hal…
  • Thanks for the post @bicktrav and the info on the temp variations. So it's about 7:30AM 13.5 or so hours into the cook. Internal meat temp is 198 and the meat is uber tender throughout. Cook temps ranged from about 215 - 250 most of the night with o…
  • And we're off to the races. Let her settle in for about two hours running steady at about 245. Put the canvas on after a second coat of oil, per the recipe. Grid temp already back to 225 after only about 10 minutes dome temp running at about the sam…
  • War Eagle BTW. 
  • I've also heard it's great for chili. Which is what I'll probably do with the leftovers, if the DIL doesn't wipe me out. 
  • Thanks for the video. I bookmarked it once before, and plannned on watching it again between show time, but I'm glad you reminded me. 
  • Lunch over, firebox cleaned out and loaded to the top of the fire ring, thermos calibratted, and got the canvas trimmed and the first coat on. Shooting to be completely done by noon tomorrow. Shooting for 225-250 and estimate somewhere in the neighb…
  • Done it before too.Mine occurred when the Mrs called me to come pick her up at work. Took a quick leak before I ran off to get her. Hit me about three minutes later. Another 10-15 to get home and get in the shower. Won't ever do it again.
  • Yep, Blue fin.
  • Not reading through 8 pages so if this has already been posted sorry
  • I'd weigh-in but I could only give you the perspective of a 20 something year old Sailor that lived on a ship while he was there for three years. So, if you're looking for tips on which bar to find....wait this is a family friendly site isn't it. An…
  • @KSwoll hmmm wonder what someone from NOVA was doing in Alice. All good places to grab some grub. If you make it back, go to Keller's. That's the place that has the roo stroganoff. I spent WAY too much time in the casino when I was there. But, I…
  • Big Red male Roos are no ****. They'll beat you silly, if not flay your stomach open.
  • I lived in a little town in the outback, Alice Springs. I wouldn't say it was on the menu everywhere, but you could certainly get it. The best dish I had it in was this German/Dutch restaurant that served it in a stroganoff dish with spatzel; stupid…
  • Lived in Australia for a few years. Was told to go more rare than medium with roo. Gets tough the more done it gets.
  • I'm thinking three dollar fiddy and you got a sale.
  • Just in time for tuna season on the east coast. And from what I've read it goes BFT, Big Eye tuna, then YFT. Huge BFT, 600+, took off VA Beach about two weeks ago. Just closed the trophy season down for the year.
  • You know, oddly, I'm alright with that notion.
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