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!


Followed by 1 person
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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



Last Active


  • Thanks everyone!  Making enchiladas with the leftovers today.  @lousubcap, the best pork I ever had was a pork belly bun at Momofuku Ssam bar in NYC.  A friend just gave me the Momofuku cookbook, though - so I hope to recreate it soon!
  • Okay, worked out the photo situation: the pig, the cure on the pig, rinsing the cure off the pig & about 2/3 of the way through.  I was too distracted peeling skin off & eating it to get a good picture when I pulled it off!
  • I'm only working with a Large - my original plan was to cut it in half, remove the spine & smoke one side for Sunday's party & then cut the other side up into primals.  Was thinking that doing only half I'd be able to curl it up flat on top …
  • For whatever it's worth: I did a 14lber a few days ago - put it on at 2p, figuring for 15-19 hours at 230, luckily I checked it at 1:30a - temp had shot up to 300 & it was done.  Thermapen went in and out like buttah, read 211 - it was a bit o'e…