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Last Active


  • Citrus, I don't believe you will need to pre-melt the cheese as it melts pretty quick. I would also be careful not to bring the filets truly up to room temp due to danger of contamination if the meat gets too warm. My guess is you mean that you d…
  • stike, Wow! '66 Pape Clement-not too shabby. Sounds like you have quite a stash from 1966. My cellar only goes back to the 1980's. Had an '82 Pichon Lalande a few months ago with beef tenderloin done on the egg. Cheers!
  • The Naked Whiz, Put me down for one large BGE to date... maybe a small or medium in the future. On a related topic, any idea what BGE's annual sales in dollars might be? Any idea as what Weber's annual sales are? Both are privately held...can yo…
  • mad max beyond eggdome,I can certainly agree with you on DP's new rubs. I had the steak seasoning a few weeks ago on a filet and then yesterday on some burgers. Also tried the chicken rub awhile back with great results as well. Chris just keeps e…
  • GenesGrill, A friend, who was also a chef/restaurant owner, had some of the guys over for boys night out. As I recall he had the older bright organge egg... I was interested after he cooked a fantastic beef tenderloin. The rest is history.
  • The Naked Whiz, Will wrapping the meat in aluminum foil work similar to a towel?
  • Jwirlwind, I travel on business to SC and I am familiar with Maurice, both his BBQ and his politics. Unfortunately, the grocery stores in NC also removed his products due to the flag issue. Whenever I am in the Columbia area I try to eat at one h…
  • jake42, Just what are Rib tips??? Did you remove the bone or do they come boneless?
  • MadSapper, Nice table-my father in law also built a similar one for me two years ago. Great gift! BTW, is that a metal grate in the bottom ash area in the first picture? If so, what is the purpose?
  • MidMag7, I also use a shop vac-could not be easier. I always wait until the next day when I know the coals are cool. I find the ash tool pretty worthless.
  • Spring Chicken, Where do you buy the tiny egg that a number of people have posted on this site? Thanks, Larry
  • The Naked Whiz, Great looking lamb! Where did you get your lamb as it looks larger and meatier than what I can usually find. Brand and country of origin would be helpful.
  • Pigasso, Dizzy Pig's Tsunami Spin Rub is great on scallops. I also recommend the Grill Topper (expanded aluminum mesh)to to cook them on so they don't fall through the grid. Wal-Mart has them in their grill dept. for .94 cents. They are disposab…
  • Bobby-Q, Medical sales with a Fortune 100 company-call on eye doctors. Really enjoy it, particularly the business relationships I have made over the years. But, wish I had more time for egging and other hobbies...
  • Tar Heel Smokey Mon, I have a pair of the Orka and recommend them highly. I have worn them while removing a cast iron skillet from the egg after going 550-600 degrees. The glove on the iron handle got only a bit hot (not burning) after holding it…
  • sigmore, 48, but hey, it's only a number...
  • Steve-B, Yes, no stone was used. Pizza and screen was placed on grid directly above coals. Bottom of pizza did not burn either. Keep in mind it cooked in about 4-5 min. and temp was around 450 degrees.
  • Msmith, I also recommend Katman's prosciutto(sp?)wrapped shrimp as well as his direct cooking method. One suggestion would be to use the actual Italian prosciutto as it is more flavorful and less salty.
    in Shrimp? Comment by BunkyRub August 2004
  • Nature Boy, Congrats on what sounds like a tough competition! A little PR on TV never hurts either!
  • The Naked Whiz, Congrats on your new addition! BTW, seeing your new pic reminded me that your bottle opener "collection" inspired me a while back to search for an old Coca-Cola opener for my cart. Recently found an older, somewhat worn and weathe…
  • Nature Boy, Fine looking trailer you have! Enjoyed talking to you yesterday-thanks for getting the rubs sent out. I enclosed a sample of Trim Tabb's rub for you to try. Happy Fourth! Larry
  • aka Mr. Earl, Congrats to Chris and the Dizzy Pig Team! Job well done, Bunky Rub.
    in dizzy pig Comment by BunkyRub June 2004
  • The Naked Whiz, Thanks for your additional ideas-all good ones. I like your analogy to the afterburner! I will let you know about the fit of the standard 18" grid on the fire bowl. May not get a chance to try it until next weekend. Hope things …
  • The Naked Whiz, I have done this back when I cooked on a Weber Kettle and it worked great. My only concern was the safety due to the instability (weight of grid on top of chimney makes for a top heavy set-up) and my young daughter possibly in the …
  • Wino, Great seeing someone on this site that has had Ms. Viader's wine. On a trip to the wine country in '95, we visited her vineyards and she was gracious enough to invite my wife and me into her home that is on the property. We had tried all of…
  • Aussie Jake, What is a Mickey T ring??? Does it help control temp? Thanks.
  • QBabe, Could you explain your pizza set-up as I'm new to doing pizza on the BGE? It looks like you have a screen from Wal-Mart under the pizza-is there also a pizza stone under the screen? Any comments, tips, etc. would be appreciated. Thanks!
  • TRex, Thanks for your comprehensive answer! Your points make sense and I'm interested in giving your method another try.
  • Tiger, Could you describe this cast iron grate a little more? It sounds like a solid piece, meaning no open spaces between the ridges or bars. Is it more like a flat pan? What is the approx. size/round or square? Sorry for all these questions b…
  • Toy Man, Welcome to the club! I bought my BGE in December and feel it is one of the best purchases of any type that I have ever made. Still learning all of the ins and out, but having a ball.
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