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  • on my second cook ever, the ex fried the original gasket burning off the grill. I bought two gaskets then. Haven't needed to replace it til now, so it's the same thing they used 8 years ago. I have another that Toyman sent me, I think it's Cotronics…
  • I've been away for a while, too long. This thread shook me up when I saw it. I really don't know what to say to all my old friends and am sorry to hear of this. Guys, god I hope the rest of you are doing well, CWM was a friend. I'll remember some gr…
  • GaryJ,[p]Thanks![p]Temporarily out of the trade, but I do have a few things working that may get me back in better than ever. When it happens I'll put the thinkin cap back on and blast you guys with new ideas. Promise.[p]Scott
  • AZRP,[p]Been trying to swing by his shop... He said to swing by anytime, problem is he's never around. I'll give him a call and see what he's been up to. Figure he's just laying low and looking but am sure he's around.
  • Car Wash Mike,[p]looks good Mike, getting a few new friends that love to go fishing... catch and release is popular BUT, catch and cook is my agenda!!![p]Scott
  • ccrider,[p]yep, been away for quite a while... if I upgrade services I just might find time to log on a little more often.[p]I've been putting quite a few things on the back shelf, but I knocked the shelf down and get to rearrange things as I see fi…
  • AZRP,[p]Thanks for the link, got it bookmarked, but thought I'ld check into the forum for a change.[p]I'ld say unless there is a major sumthin that I ain't forgetting, yep, I'll be down in Denver... There are a few other eggers runnin around up here…
  • Renee Attili,[p]i've done quite a few salmon on cedar planks, good stuff!!! was wanting to try something different though. I don't know, maybe the cedar, or alder planks if I find some, will be the way to go. Was thinkin a salt brine though, make th…
  • markkal123,[p]did a salt crust last year on a prime rib, used an egg as a binding agent for the salt crust/herb mixture... slow roast, remove crust and sear at the end. Check Thirdeyes site for more details less the salt crust.[p]Hands down... The b…
  • J Appledog,[p]forgot Colorado too, looks like I'm driving
  • Mornin ClayQ,[p]Been wanting to make me a new cutting board for some time, more of a chopping block though. Yours is mighty purty, I would hate to put a knife to it too. You do have an eye for detail, I noticed you even added the thermo![p]Scott
  • Newbs,[p]engineer by trade (and state of mind), when I got my first egg I started experimenting with different ways to adapt gadgets. The BGE in me created a monster! :-)[p]Scott
  • eggor, WHat size egg is that, Most of the tables I have seen look more stout than that. Have you had any trouble with it holding up the egg?
  • AZRP and Richard,[p]ya I been hiding, lost a few lbs recently and thought I'ld check in to see if anyone had something tastey cookin :-)
  • Pdub,[p]check this out, might give you an idea [ul][li]clicky[/ul]
  • thirdeye,[p]sharpened both sides just in case I find someone left handed to help make 'em, I found me some cheese spreaders that will replace the spoon. When I finish them I'll post the pic.[p]Scott
  • Memphis,[p]been a while since I posted, hope the pic works. same thing that fishlessman did. old teaspoon and a grinder has a perfect profile for the snowcone style ABT

  • AZRP,[p]I haven't been around much lately, but plan on making it down to the eggfest. I had planned on cooking, but haven't registered. Maybe Jennifer can find me an egg to cook on. I'll check with mad dog moore to see if he plans on heading down to…
  • Toy Man,[p]just to let you know I got your last package, haven't said thankyou. I was going to return the flavor from some locals. I found one but am looking for one more.[p]Thanks[p]Scott
    in Qsticks Comment by eggor July 2006
  • Smokey,[p]Remember way back, almost 2 years now, when I was playing around with a grid extender? One went down to the eggfest and I think you said something about dancin with Qbabe if you got it. Well, this is a modified version, still don't have al…
    in Qsticks Comment by eggor July 2006
  • meinbmw,[p]The blade is 12" and add a couple more for the handle. Looks like 8 skewers is the max for one grid. Six would be more comfy.[p]I'll probably be playing around to figure indirect and direct setups on the same cook.[p]Scott

    in Qsticks Comment by eggor July 2006
  • okesmokie,[p]shoot me an email, I got an idea i'ld like to show you[p]Scott
  • Toy Man,[p]Thanks, I tried to find some on the net, couldn't find anything that looked like I what I wanted. Hopefully, when I get them back from the polishing, they'll shine right up and stay that way.[p]Scott
    in Qsticks Comment by eggor July 2006
  • Slap-Yo-Mama,[p]you wouldn't be in the sheet metal industry by chance?[p]Scott
    in Qsticks Comment by eggor July 2006
  • SMITTYtheSMOKER,[p]Thanks for the chuckle :-)
  • fromNY_nowinNC,[p]It's a trick I learned from thirdeye. Take a lemon, cut in half, make sure you remove the pulp and replace with butter. Add a little garlic and herbs to the butter if you like. Pack the butter into the lemon halves and refridgerate…
  • Joe Saccio,[p]I'm not sure if you set a record or not, took me at least a couple dozen cooks before I fried my gasket the first and last time. You must ahve forgot to shut down the vents right after pulling the pizza?[p]Scott
  • gdenby,[p]It's a pork loin roast, I've made this several times for guests. Everyone that has tried it has really liked it. The ingrediants might seem a little unusual but it really tastes great.[p]Spiral cut the roast, so that it was about 1/2 to 3/…
  • IlliniEgger,[p]I've adapted this recipe to the egg. I thought it turned out very well. Used just a little bit of guava wood chips to make it distinct.[p]LASAGNA DELICIOUSA[p]10 servings[p]1/2 lb Uncooked Creamette Lasagna 1 lb Bulk Italian sausa…

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