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Trout Bum


Trout Bum
Last Active


  • The forum member who suggested the mapp approach to me said he did not stir the lump. He said the reason for not stirring was to not destroy the air paths through the lump created during the last burn. If not egging, I'd rather be fishing. Tro…
  • Maybe I should try a different lighting method. I use a BGE electric starter. Maybe I should try the torch on the small and try to get a more even ignition by starting the lump in 2 or 3 places. Still the grate on the small is very close to the lump…
  • I have a large, medium and small. The large and medium, for the most part, cook alike. However, the small tends to have "hot spots" and you have to be aware of them or you will have a very uneven cook side to side, etc. Both the medium and small ar…
  • I like to do spatchcocked chicken as follows: 1) Start egg and warm to 375. I only use BGE lump. 2) Spatchcock chicken, rub with olive oil & sprinkle with salt & pepper to taste. Some like to use a rub but we like basting as per below.…
  • e.b., We do quite a few eye roasts. I like to liberally apply sea salt and fresh ground pepper. Then cover the roast with bacon. The bacon addes just enough fat to give some minor flare ups for flavor. I cook them at about 375 to 400 direct until t…
  • fishlessman, Is that a cast iron grate I see on a BGE? If so what size and where did you get it? Thanks, B D
  • Gentlemen-[p]Thank you for your kind advice.... The powers entrusted to me by Anheuser Busch have now taken control and with a bit of skewed artistic license I have now decided to jack the temp up to 300 and hope for the best.... I am looking at to…
  • Chubby, Having both the small and the large, I can say beyound a doubt that the small will not reach the temps that the large does. If this is to be your only egg, I strongly suggest you look into the medium. Regards and Happy Holiday, BD
  • sigmore, 62 years old or is it young. Been doing this for 3 years now.
  • tourdelance, Try this boneless recipe, it's really great! BD [ul][li]Leg of Lamb[/ul]
  • Johnny, Buy The Egg !!! You will then be sittin on the other side of the fence. You will be so proud of how you can cook something 2,4, or even 20 hours and never lift the lid once to peek at it all the while knowing that is is going to be cooked pe…
  • Kris in FL, I agree with the wise one, you should pre cook the bacon half way so you don't have to cook it all the way on the grill which will overcook your shrimp.
  • Kris in FL, I found that on my first couple high temp cooks that I was not putting enough charcoal in the egg. You need a lot of lump (at least up to the top of the fire box a couple inches above the vent holes) and you need to light it in a few dif…
  • Marty, The BGE is hands down the best smoker/grill you can get for all the reasons that fiver29 said. They seem a little expensive when you first start looking at them but once you start cooking on them you realize that they are worth every penny an…
  • FlaGal, I confirm, the dwell in the shell recipe is to kill for. I've used it 5 or 6 times and it just keeps getting better. BD
  • Barney, First I bought a large. About a year later I bought a small. I usually only cook for 2 and now use the small about 80% of the time. The small is very stingy on lump. It almost seems like it doesn't even us any. BD
  • WudEyeDoo, By far this is our favorite. Also good, but not as stunning or colorfull, is just salt and pepper and then cook indirect at 350-375 till about 140 internal, left sit 15-20 minutes and serve. Big thing is not to over cook it or cut …
  • Richard Price, Try the limk below, it's the best tenderlion I've ever egged. B D [ul][li]Tenderlion[/ul]
  • BIG BOY, The link below are my favorite beef tenderloin recipe. It's never failed to impress. B D [ul][li]Stuffed Tenderloin[/ul]
  • hambone, I use a fish and vegie grill on the BGE grate, just spray it with a little olive oil. Usually cook them at about 450-500, takes about 4 minutes a side depending on the size on em. B D
  • Cornbread Willy, I hope you still see this,I've been away for a couple of days. I stick the thermo (polder) in the middle slice of the loin. It seems to work pretty well. I also check it with an instant read Thermapen when it'close to done. B D
  • Boccie, If you like the bacon wrap, maybe you'd like to try the following one. It's a recipe from Mr. Toad. The pic is of one I did last year using Mr. Toad's recipe. Absolutely fantastic! B D [ul][li]Mr. Toad's Pork Loin[/ul]
  • b]RayS, Never tried what you suggested. But I've used the recipe (link below) more times than I can begin to remember. I've allways had rave reviews. When my wife and I are invited to a party requiring a dish to pass we are allways asked to bring…
  • kosmo, Try the link below. It is the best. B D [ul][li]Salmon[/ul]
  • YB, Nice pics, thanks for sharing. B D
  • Mark, Try the link below. It's all natural falor except for the stuffing. Good Luck, Big Daddy [ul][li]Tenderloin[/ul]
  • Mop, Try the link below, it's one of my family's favorites. B D [ul][li]Stuffed Tenderlion[/ul]
  • Tim M, My Thermopen took 3-4 seconds from room temp to get down to 32 degrees. That's about the same as it takes to get 140-160 from room temp. B D
  • Gretl, Did you cook those babies direct or indirect? Thanks, B D
  • Buck, Try the link below. It's the best. B D [ul][li]Corn on the cob[/ul]