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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Auburntgr ·


Last Active


  • I just twist a single towel and pour a little oil on it. Place the towel in the top center of the lump and lay a couple of pieces over it and light the towel. Keeping it simple works for me.
  • Simple oil on a paper towel and it will be at 400 in 15 to 20 minutes. I usually just fill the egg to the fire ring each time I start.
  • Nice looking cook. Nothing wrong with going all out for a table of one.
  • When you want to start a new paragraph with an IPad enter < BR> < BR> With no spaces on its own line. I created a short cut in the iPad keyboard settings.
  • Thanks @SoCalTim‌ for the reference. I still refer to my first post cooking a butt each time I cook another one. Here is the link.
  • Everything looks great from the ribs to the table and finally the view. Great way to break in a new egg.
  • Thanks everybody. Love the ideas and the limitless possibilities of Sriracha.
    in Sriracha Comment by Auburntgr June 16
  • Thanks guys for the replies. Anybody have any lengths to great cooks and recipes on the egg using Sriracha?
    in Sriracha Comment by Auburntgr June 15
  • Garden Spa And Pool is closer to Collierville right next to Fresh Market. Great service but the hours of operation can be limited.
  • Good looking ribs and I always enjoy throwing on some ears of corn at the end of a cook.
  • I have had better luck with cooking the chicken breast down and then flipping after the first 15 or 20 minutes for a crispier chicken. It is easier to flip at the beginning than the end.
  • @caliking‌ Here is a recent cook I did with the same costco finely ground turkey paste. Freezing the Turkey patties helped a little with them staying together during the cook.…
  • Still trying to decide on if I am going to be able to stop in on my way down to Auburn. Any idea on how many cooks they are going to have this year?
  • I don't believe it is your flipping skills as much as just the turkey burger being its usual sticky self.
  • Love the simple cooks.  I tossed on some hot italian sausages after my cook tonight for lunches this week.  Love the flavor of these.
  • I use a simple injection with my butts. 3/4 Cup Apple Juice 1/2 Cup Water 1/2 Cup Sugar 1/4 Salt While I have not decided if it helps or not, I know it doesn't hurt it. Part of the fun for me is the whole process of preparing and eggin…
  • Looks great. What did you use for the marinade?
  • By the looks of the final plate it seems you didn't care for it much. Great looking cook.
  • My parents and my brothers family live there now. My dad is retired and I have to admit it is probably one of the best towns in the south for retirement. I am sure your daughter is loving it outside of the rivalry.
  • Tylerd76 said: Great looking dish. Salmon cooked on a cedar plank always comes out tasty and it can standup to bold flavors like rub or teriyaki I believe I will try substituting the soy for teriyaki next time and removing the brown sug…
  • cajuncook said: Try the corn without the foil. Very different flavor. Love the flavor of the corn outside of the tin foil but the foil allows a place and forget strategy for me.
  •   weredaone said: looks great! tell me more about the resting on the raised rack.......  When I have been resting the steaks in the past I have used a cold plate straight from the cabinet to rest the steaks.  While the steaks were restin…
  • @SGH‌ thanks for the compliment on the food. Not much of a chance coming to the Alabama side but I am ready for football season to start. I believe it is going to be another great year of football with the Iron Bowl having a major say in the SEC C…
  • Never feel like a gluten just take it as a compliment to your cooking.
  • Never thought about potatoes on cedar plank. Chops look great.
  • I am just horrible about eating leftovers. I am always ready for the next new meal. I need to be more creative about repurposing my leftovers with new meals. The board has provided me with many alternatives for the leftovers and now I just need to…
  • I am always confused and I guess feel a little lucky on my results with starting the egg compared to some of the challenges I read about with starting the egg. Full disclosure here as I do have a medium but I wouldn't believe it would be a huge dif…
  • I would agree on the overcooking of the steak. A little slow this time with the thermapen.
  • @pnwfoodie The salmon was actually Alaskan King Salmon. Thanks for the recommendation on the wild sockeye. We will definitely be trying different kinds of fish throughout the summer.
  • Sorry for the first posting.  Ran into a little trouble posting the pics.  Everything should be showing now.