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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Carl T, Hi Carl:[p]Not sure if you refering to the firebrick chicken breast or whole chicken, but for the breast alone. I used peanut oil, garlic flakes, salt, peper & some Obie"s Fajita seasoning. Turned out quite nice for the first time doin…
  • Spring Chicken,[p]Sorry to hear what happened down your way yesterday. I am up in Toronto Canada.[p]Earl
  • Earl, Cooked up a hugh batch of wings the night before & through in loads of deer sausages to warm us up.[p]Great day.[p]Earl
  • Joel Ferman, Morning Joel:[p] Food looks great, but is it possible to downsize to 600-400 so we can get a better look ?[p]Earl
  • Robin, Are you refering to a small or a mini egg? If it is a small, them you don't need any insturctions other than load & cook. Fill the bottom section with lump charcoal up to the first line which is where the 3" ring that the grill sits on…
  • Kevin, You failed to say how many pounds it was. I would say even without knowing the weight, it was not cooked long enough. I would get it to at least 195F-200F internal. Don't be surprizes if you cook for 8 hours plus at 250F to get that high, so…
    in Brisket Comment by Earl January 2003
  • AK Georgia,[p] Your right , things have changed & the folks here keep on trying new ways all the time. If you check the visitors profile link, you will find "Frozen Chosen" . He is for out your way as well & helps out here from time to time.…
  • docrjh, Nice looking roast. You did not tell us at what temp & what time you started to cook, also did you use any wood for added smoke.[p]Earl
  • MickeyT,[p] Is that hot lava i see sitting on the lower half of the pot. If it's chile powder, then i know how hot it realy is, enjoy.[p]Earl
  • Brother Rub, I have a number of eggs & yes the wind will effect your cooking, but only if it blows dirctly into the lower vent. Other than that, you can cookin -20deg if thats what you want. The outside shell will get hot & could give you a…
  • Berky, Good Morning:[p] We got some unbelievable video of a bull moose walking right under our tree stand. We didn't have a tag so we just watch it move around. Keeping with the form rules, i took 2 large eggs & cooked up a batch of ribs, fish …
  • berky, Where about's in the north? Just got back from Kirkland Lake moose hunting not to long ago.[p]Earl
  • RRP, Morning & a Happy Thanksgiving to all of you in the U.S.A[p]Except for Good Golly Miss Molly, no one mentioned the set up. With or without defector, drip pan, no drip pan, smoke or not.[p]Thanks Earl[p]
  • QBabe, Welcome back, your husband has been cooking up a storm while you were gone, so you might want to clean the old coals out, that is if the egg has cooled down.LOL As far as the ribs, i would not do anything different that you do with babyback…
  • Qbabe's husband, Best you don't break it, or you will be living on the chestfield when she gets home. Now that you know this, which i am sure you did, the best advise i can give, is, to let it rest for 5 mins or better before you cut into it.[p]Ear…
  • Earl,[p] This is a small catch i was able to cookup on the mini on another outing. The just cleaned them & scaled & put them right on the grill. Sa they say, you can't get fresher than that.[p]Earl[p]
  • SouthJerseyGrEGG,[p] Winterize your egg, you should just be getting it warmed up for the winter. It would be a shame to lock it away when you can enjoy it all year round. This is my brother out ice fishing & i try to take my mini egg along for a…
  • Puj, It's a great lineup of pics & people. Thank your friend for the time spent posting them. Now get Cheryl to post her apple dish, so i can at least have some. I never had the chance it went so fast.[p]Regards Earl
  • Earl, Last shot.[p]
  • Earl,[p] I give up for tonight.[p]THIS IS MEATLOAF[p] Earl
  • Earl,[p] Sorry again, i am typing to fast & not thinking enough. This is Jim W & family, not Y.B. Sorry to both of you.[p][p]Earl[p]
  • Earl,[p] I seems like Jim W & his family, never stopped cooking & this shows it. Wonderful meat loaf.[p]Earl
  • Earl,[p] This is Jerk tenderloin by Y.B ( Larry ) his son ( jon ) & baughter in-law Dana. It was hot, but not to much & you did not want more than one piece.[p] Earl
  • Earl, Sorry!![p]Turkey Pastrami--From How To Grill, Page# 265
  • Shelby,[p] Yes, there is some news about the hinges for the small, but i can only tell you that i saw one at the event & it came back to Canada with the Grill Guy's, who are the Canadian distibutors of the egg. I do believe that BGE is waiting f…
  • Earl,[p] This would be the set up that would enable the cold smoking to be done. I can not say if it work, but i would love to here from him, or others that tried the cheese.[p]Earl
  • Earl,[p] This fellow was cold smoking cheese at around 90F, i do believe.[p]Earl
  • Earl, The Great Pumpkin by Rum & Jerk ( Michael French ) & his good friend Dan. It was stuffed with rice & sasuage. Sorry if i posted to soon Mike.[p]Earl
  • Earl,[p] This is Y.B ( Larry ) rolling up a batch of Cordon Bleu chicken. Bring on more Larry, please.[p]Earl
  • Earl, Lots more folks, but the gentelman sitting down taking the picture. It is none other than our frequent poster Chuck & one friendly guy.[p]Cheers Earl