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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



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  • Ah, so if I want beef, go big or buy a steak!  Guess I'll have to throw a party to justify a full hunk-o-beef.  
  • So, here's the update, couple of hours FTC, still just warm when I pulled it out.  Looks great, smells great, tender like a piece of jerky.  It looked big enough to feed 2, shrunk a bit with the cook. Reading all the recipes out there they talked ab…
  • Thanks FingerLicker, did your recipe tonight, it was great!
  • Re-use the old lump?? Great I've got piles of it in the garden, I'm good for another month .
  • Keep at it, I was asking the same question recently and had a lot of good info from the eggers on the forum that helped me out. I have found that if using fire starter blocks you need to use two at 3 & 9 o'clock (as suggested above) every time …
  • I haven't used a drip pan yet so 2 questions, How do I clean my plate setter? Have I ruined my plate setter?
  • Cooking right now, I set it up by stirring the old lump around, added some new Royal Oak, there were some big lumps I had to break up (size of my open hand), 2 fire starter bricks. Had a good flame up to he rim in 2 locations then closed the lid, v…
  • Thanks everyone, ton of good info.  Chicken tonight come hell or high flames then a slow cook on Thursday, just need to find the right recipe...time to troll
  • 1st bag of lump was the BGE, the 2nd bag I just started last night is Royal Oak.   No, I haven't checked the temp probe yet, maybe do that tomorrow. I've had the BGE going for about 1 1/2 hours at 470, but the vent and daisy wheel still seem to ope…