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  • Nothin' much to tell, pretty basic. Some ground grass fed beef, a couple J-Ville Italians, some Italian spice, onion, garlic, bread crumbs and an egg. The smoke makes them special.
  • I just make a drip pan with HD Foil, just roll up edges enough to cover the Platesetter.
  • Believe me, Mattman, I've had chicken every which way, had my Egg for nearly a dozen years. But I've not tried a true 225 L & S before, so I did. Always playin' with it, that's why the Egg is so much fun.
  • Thanks. I'm in it for the meat, not the skin. If I was real concerned about skin, I'd be cooking duck. But this got close, I think with some playing around with high temps at the end, or maybe even cheating with a broiler, I could get some pretty go…
  • Works great with the grate, but I'll probably try it without sometime too. Seems like a really good addition, but just got it this afternoon, so I'll have to play with it for a while before I am totally convinced.
  • On the Big Green Egg BBQers group. 
  • I used to skin them but found I much prefer the texture and taste when I cook it skin on and down the whole time, raised direct on the Mini. The blood line is easy to eat around, and I haven't noticed that it changes the flavor of the meat at all.
  • I have a little cookbook from a lady in Cozumel, but recipes abound on a Google search. Basically a marinade of achiote (ground anatto seeds), garlic, sour orange juice (or a mix of orange and lime), and a little cumin, salt and pepper, then proceed…
  • Raging River and a little olive oil, raised direct on the Mini for 20-25 minutes at 275-300ish, until it felt like it was done, didn't check the internal temp.
  • Hoppin' John is a traditional New Years dish, this one from Emeril is easy and good...
  • It's Lodge cast iron, got a 3 pack of small ones, oval, round, and rectangle from Amazon a while back. Pretty handy.
  • Grillin_beers said: I'm pretty sure you can't get those in SC so I will have to trust you that it tastes good. What do mini octopuses run these days? Oddly enough, we've got a pretty good Fish Monger here in the middle of the Ozarks,…
  • Recipe I used had me blanche the critters in boiling water for about a minute, then rinse in cold water to stop the cooking, and put in marinade in the fridge for a few hours. Then on the Mini for about 3 minutes each side. I served them over pasta …
  • stemc33 said: What's below your plate setter? That's the BGE cast iron grate.
  • Jstroke said: Where are you located. Red Devon cattle are almost unheard of. Southwest Missouri. Black Gate Farms ( ) sells at a few area stores and farmers' markets.
  • I've gone 22 hours, 225-250ish. 
  • Mine's kind of old, the bars are tapered, one side flat, the other side pointy, newer ones may be different, I don't know. I use the other (pointy) side for grill marks on steaks and stuff.
  • Biggreenpharmacist said: @Basscat‌ What kind of grid is that? And awesome looking ribs! It's the BGE Medium cast iron grid. On the platesetter, legs up.
  • All I can think is maybe your thermometer is off, have you calibrated it? My usual rule for bite through tender ribs is 5 hours for loins and 6 for spares, but this was a small rack of spares.
  • Wow, that looks great! I've been doing all my pizzas with fresh tomatoes (usually chopped), garlic, a little dried oregano, and basil instead of sauce lately, love the fresh taste. 
  • Sour orange juice, if you can get them, or a mix of lime and orange is what I use, achiote paste (you can get El Yucateco brand at Amazon or Mexican/latin markets, or grind anatto seed, cumin, cinnamon, and other spices to make your own), garlic, Me…
  • Beautiful cook! Halibut is my favorite white fish for the grill, so good!
  • Dizzy Pig is about all I ever use. Very fresh and creative. Dizzy Dust for pork, Raging River on salmon, Raising the Steaks on steaks and burgers, and the ish group (Bayouish, Fajitaish, etc.) are all great for grilling. And Tsunami Spin on my over …
  • Those are my 2 faves for wings, love them both, Pineapple Head is a little sweeter, Raging River a little spicier and more complex, but I couldn't pick a "best" between them. Added a couple chunks of peach wood for smoke this cook, and that was inte…
  • Medium with Platesetter legs down on cast iron grid with pizza stone on BGE feet, vent wide open. 500ish, I'd guess.
    in Pizza Comment by Basscat May 2014
  • qprhooligan said: Looks good, got a recipe? Not much of a "recipe", just boned and skinned chicken breasts, dusted moderately with Dizzy Pig Bayouish, then tenderized with a Jaccard tool, which also gets some of the rub into the meat, …
  • One of them lost its head, but the rest came through unscathed, and very tasty
  • nm
  • Medium model number would be great, thanks!
  • I cook plenty, and generally do without a cover, but like to cover in winter so it is easier to open after a snow or long freeze. Just sad to see the BGE stuff priced so crazy. I will check out the Cover Store, thanks! 
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