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
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Buy it. It's a "Power Rub" meaning that you don't use it straight. Most use it 50/50 with Turbinado sugar. I could name 50 competition teams that use it but then I'd have to kill you :silly: (or they might kill me!) Seriously, it's very …
  • All my bags are packed, I'm ready to go I'm standing here outside my door :laugh: BOB apologies to Ms Travers, Mr Yarrow and Mr Stookey :unsure:
  • I keep my grates "seasoned" so that they won't rust, but I just heat 'em up and slap on the meat. Remember, he is speaking to the masses, not those who play with fire all of the time. :P BOB
  • FlaPoolman wrote: cool the fire down a touch I'm on the way :woohoo: Can ya swing through Orlando and pick me up? That's lookin like a FEAST! BOB
  • You will be fine. That wagyu should have lots of internal (marbled) fat. I cook normal briskets @ about 325 for a couple of hours in the middle of the cook sometimes. I do it on purpose, you did it accidently. Both come out good! BOB now ab…
  • Were they brined, injected or tumbled? All of the above can make a butt cook faster. BOB
  • Another thing I forgot to mention... The pork MIGHT taste a little "hammy", but that's not necessarily all that bad. BOB
  • "Yep. 'ceptin' the bottle openers don't go with it." WHEW!!!! I was worried for a couple of seconds there. :unsure: :woohoo: :woohoo: BOB
  • It will probably cook faster than you are used to. Also, use a no or a low salt rub and you'll probably be OK. It's not the worst mistake you can make, but not reccommended for the future. BOB
  • YES! BOB is there an echo in here?
  • The ones with the charcoal filter get expen$ive to use, if you replace the filter as often as needed. Also, they just blow the hot air back into your face. Go with the vented hood. BOB
  • I believe that the only REAL requirement is that you use beef (moo) and pork (oink) and make them like meatballs. Many moons ago, Moink Balls were meatballs made with ground beef and ground pork or pork sausage. More recently, they've become mea…
  • Billy Bones GRILLED his ribs. And prep time was a factor, too since he was cooking at "Rib Burn" type of contests where speed and volume were all that counts. There is a difference. BOB
  • I guess it comed down to a personal preference. I want my beef to taste like beef, not like pork. I want my pork to taste like pork, not like beef. So I always let pork drip on pork and let beef drip on beef. Like I said, it's a personal…
  • We seem to be on exactly the same page tonight.
  • Egged food does NOT have to taste smokey. It can, but it doesn't have to. In MY opinion, smoke is just another spice. Too much of it can ruin your cook. Just the right amount can make some things heavenly. And I grew up in the South with smok…
  • I probably shouldn't say this*... BUT, when you order, try a jar of their NEW Smokey Mountain Sauce. Now I have to keep 3 kinds of Blues Hog Sauce around. BOB *if too many people order, it'll run out, too :(
  • :laugh: :laugh: :laugh: :laugh: Mine always gets to 140 if I am sharing. Less for just me. :woohoo: I bet that I can guess the temperature. I'm in Orlando. I'll be cooking the Sam's Challenge in Orlando the last weekend in August. BOB
  • Nole Egger wrote: I know Sonny's :( But hey, I will try to make her happy with it. It is about the only place that has sliced pork and she has no tolerance at all for pulled. I on the other hand like just about anything at a BBQ restaurant or n…
  • Listen to Little Chef. She KNOWS what she is talking about. That will be one FANTASTIC pork loin. It won't matter if you slice it thick or if you slice it thin. It will be the BEST sliced pork either of you have tasted. You will both forget ab…
  • If you are ordering from Hawgeyes, Yes, they are out right now. A new batch is expected before the end of the week. Since most of Hawgeyes customers are used to orders shipping out immediately, they decided to let everyone know ahead of time that …
  • Little Chef wrote: Please don't fall for the IQF frozen bags...they look all nice and plump, and shrink up to nothing once all the water they've injected cooks out.[/quote] Thanks for saying that. You saved me a lot of typing! :laugh: BOB
  • What is the charcoal that you now use? Is it lump charcoal or briquettes? Lump looks like tree parts that have been charred but still retain their "natural" shape. Briquettes look like they have been molded into a "pillow" looking thing. B…
  • OK, I (think) I understand all of that. :unsure: But... The way I usually chill is to seal the meat in a plastic bag (either Zip-Lok, or if I am at home, FoodSaver) and then plunge it into a cooler with a slurry of ice and water. I am guessin…
  • This'll get you off to a very good start. BOB
  • Here is a thread that you started. Great inspiration and a fantastic tribute to the MINI Big Green Egg. Thanks for it! BOB
    in Mini egg? Comment by BobinFla June 2011
  • Yes. It's about time they stopped trying to get people to eat dried out pork! BOB
  • Little Chef wrote: His name is M - I - C...... K - E - Y.....M - O - U - S - E!!!! As Mickey Mouse would say.... "See Ya Real Soon!!" :laugh: (Too bad there is no music notes emoticon... ) :woohoo: BOB
  • :ohmy: :ohmy: :laugh: :laugh: :woohoo: :woohoo: The Wife who...? :( :( BOB :unsure:
  • Without doing a side-by-side comparisom, I would say it's not quite as sweet as the original. It definately has the "Blues Hog" undertones. That's a good thing, as far as I am concerned.