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  • @RRP‌ That looks about right. I can't stand the idea of liquid smoke, but ok. I'll give it a run.
    in Butt Sauce? Comment by MJH December 2014
  • @Eggcelcior I don't like it too sweet (which was what I meant by pointing out that I'm from Texas). I also don't want it too thick, but Carolina spicy vinegar doesn't do it for me. Need some tomato for body and a touch of swwet. So I guess I'm looki…
    in Butt Sauce? Comment by MJH December 2014
  • Twice baked sweet potatoes. Pick them, bake them for about an hour or so at 450 then remove and let cool. In a mixing bowl, mix a stressed composed of butter at room temp, brown sugar, flour, cinnamon, nutmeg, pecans and mini marshmellows. Stuff the…
  • Yeah. Unintended. But it was never above 225 and evidently slipped down to 200 for a couple of hours. Very low, very slow. Will update.
    in 18 Hour Butt Comment by MJH October 2014
  • I'm still trying to get my head around the rubless ribs concept. Makes no sense, sauce or no sauce. Sweet, savory or spicy. Any will do, but don't skip this step. And please do pull the membrane. I can't believe someone here said not to worry a…
  • My house. I live in North Dallas and make all of my BBQ on a big green egg. My ribs pull off the bone clean. My chicken is sublime.
  • @StayClassy Bourbon and soy sauce with a few crushed garlic cloves is a killer marinade for strips and filets. Warm it up and dunk the steaks in for abt 20 minutes before throwing them on the Egg.
  • EVOO, Cilantro, Chipotles in Adobo sauce, choped garlic, salt, Cumin, Ancho chile pepper, lime juice and zest. Put the skirts and ingredients in a large Ziplock, gently squeeze out the air, close it up and massage through the bag. Marinate in frid…
  • Chicken, in any form. The most underrated of BGE cooks. Ima make me and my bride a wonderful Pollo al Mattone tonight (marinated in lemon juice & zest, evoo, salt, pepper & a lot of rosemary). Quick, easy & insanely delicious. Serve with…
  • Chicken on the Egg is sooooo underrated. Every time I make it on the Egg is any form brings people to their knees.
  • Note: not both at the same time.
    in Paella Pan Comment by MJH August 2014
  • I have two traditional 14 inch pans (handles are wings). They fit perfectly in the LBGE if I place them on top of bricks on top of the grate. No hacksaws.
    in Paella Pan Comment by MJH August 2014
  • I don't see how anyone can get a real medium rare on a reverse sear. I just crank that bastard up to about 800 and get it on and off in a hurry, depending on thickness. One inch is usually 4 minutes a side with a single flip (each side sees the CI…
  • Almost every day for just about everything. Burgers, steaks, chicken (whole, leq quarrters, breasts, wings), veggies, salmon, paella, kabobs, quesadillas, etc. in addition to low-and-slow ribs, brisket & butts. I cook bacon and fried chicken on …
    in How often? Comment by MJH August 2014
  • Reverse sear? That thing? I tried it once, missed medium rare by a bunch and never tried it again.
  • My head is spinning. I might pass out. Not sure if it's the idea of eating that, the idea of the pressure of cooking it or the idea of the size of Mario's cojones for charging that much. Godspeed @dmchicago‌ We're all rooting for you.
  • I got sloppy and forgot to take photos after they were done and sliced. I often make that mistake. But here they are on the Egg. And they were spectacular. Misted with a combo of Shiner Bock and Soy Sauce every 20 minutes or so during the final 2.5…
    in Dino Bones! Comment by MJH July 2014
  • Don't worry abt seasoning it. Make sure you find Bomba rice.
  • +2 @hapster‌. Wife and kids are away and all I've eaten today has been a granola bar and a handful of almonds. I'll be Egging a big-ass bone-in ribeye and making a Caprese salad with fresh basil from my garden to go with. Sadly, I'll be watching th…
  • Thanks for tips. I definitely find that I burn more lump without it. Obviously because it continues to burn longer after I cap it. Very, very noticeable. @RRP aka Ron Pratt, Dunlap, IL‌ I only post as MJH. No idea how you get the impression I ha…
    in Cap gasket Comment by MJH July 2014
  • Thinking of throwing down some beer batter onion rings. Here they are after 2.5 hours, abt to get a spritz of apple juice / cider vinegar:
    in Spares Comment by MJH July 2014
  • Pollo al mattone: Cut it in half and cook it under foiled bricks and be patient. Cook skin side down over direct at 325 for abt 15 minutes with bricks on top. Flip and cook for another 10 or so (also under the bricks). You WILL get crispy skin.
  • Sometimes I add crab to it. I'm not an Okra fan, but you might be. If adding Okra, you are on your own.
    in Gumbo recipes? Comment by MJH June 2014
  • Chop up 1 large white onion, 1 green bell pepper & 3 stalks of celery. Peel & devein a pound of gulf shrimp (put shells and heads, if you have them, in a pot with water, some of your onion and celery debris and boil it up to make some stoc…
    in Gumbo recipes? Comment by MJH June 2014
  • +3 ... Pork on top. Pork fat is a terrible thing to waste.
  • Or both. So cheap, so easy, so damn good, and don't nobody don't love 'em.
    in Underrated Comment by MJH June 2014
  • I don't think he's a bad dude. I like him & he has a lot of tremendous ideas. But 2-for-2 bad meals at Mesa did me in on his restaurants. Always hiding the protein under too much showoff ingredient combos. Hence, the quip abt adding an Egg or tw…
  • Yeah. Have you ever eaten his food? He'd do well to stick a few Eggs in each of his restaurants.
  • Pics to prove it jhl192
    in Addicted Comment by MJH May 2014
  • I'm in good company NecessaryIndulg
    in Beef Back Ribs Comment by MJH May 2014
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