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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.



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  • Egg Newbie, One more thought, for the sake of thoroughness is something I learned from the people at BGE when I had this problem. ( I am NOT a newbie) If your lump has ever been damp, it may never reach high temps. Apparently the lump is manufact…
  • Shelby, I'll be doing a honkin' brisket, ABT's , and wings. I wouldn't do the wings,as so many others bring them, but I don't think I could take the abuse if I didn't![p]Randy
  • ian, You could keep your gas grill too, and only use it when you wanted to achieve temps 5-10 min faster, HOWEVER you would never really use it once you experience the steaks on the egg. The difference is truly NIGHT & DAY. On my second attem…
  • Hammer, Got my brisket on 15.5 hrs now. 194 deg. presently. Looking forward to the final result.[p]docrjh
  • Jeff J, Welcome, Jeff. I, too am a "newbie". I started about Dec 28th, and have already tried pulled pork, steaks(twice), pizza(unreal),ribs, smoked trout,wings,spatchcock chicken,black bean chili in a cast iron dutch.. My oh my, will you be amaz…
  • YB, Nice post. I'm a new BGE owner and this thing thrills me to no end. I'm extremely grateful for everyone that makes this experience possible.[p]Randy
  • Earl, I started this blade-in roast at 11 pm last nite and I was somewhat concerned as the wind was whipping pretty good. I thought the temp had stabilized at 220 or so. When I woke at 2 am it was dead calm out and the temp was 350. I don't know…
  • Ok, I'm getting the hang of this. Sorry for the empty pic posts.[p]docrjh[p]
  • Ok, Here's the "after" version. We ate all but 1/2 lb. of pull! Thanks Elder Ward![p]docrjh
  • Wow, thats small! Guess I linked the thumbnail. Try this.
  • Wirefire, I know how you feel now. I just started my first fire last night just to get a feel for the temperature adjustment. Tomorrow I'm cooking rib steaks for the egg's maiden voyage. This afternoon I mixed up some of Elder Ward's rub for pul…
  • TJinBham, Here's the link. You need Adobe Acrobat Reader. Regards,[p]Randy [ul][li]Bill Wise's BGE Cookbook[/ul]
  • RebelCause, Thanks for the warning. I do think we'll end up doing ribeyes for Christmas along with lobster tails. This is our traditional Christmas fare. I'll do the steaks in the egg at least. I will burp as implored![p]Today is the big day! …
  • Banker John, LOL to the "Now are we goin'ta fish er jes talk about it?" story. Give me a holler if you can talk your wife out of Wally-World. [p]Randy
  • Banker John, I live in the exact geographical center of Montana. Lewistown is a small community of approx. 7 thousand. I live 3 mi. out on a beautiful spring creek. Anyone flyfish? It sounds like you're in the heart of BGE country. Nobody I kno…