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
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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



Last Active


  • 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