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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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  • Chubby said: Notice the Super Old School BGE..."deep dish pizza plate"!! Complete with Grate Mates!!!  I wonder whatever happened to that company??!!
  • Chubby said: Still have some odds and ends to finish up, a table to fabricate, and the stamped overlay to put on the concrete ...but at least I've got a place to cook in the shade, and some tunes to listen to now !! Fountains and landscapi…
  • sinc86 said: Alright, I hate to be the "Wal-Mart" shopper here and I ALWAYS support local business (own one myself) but I am just curious to know where a good place to buy another Egg would be? I have already purchased two Eggs from Mr. Mulc…
  • That looks great.......those hams smell so dang good when they're cooking! I did one of these at the cook at the Mothership a couple of weeks ago.....your ingredients look almost exactly like mine! Love the Jim Beam. I see you're using RRP's toothpi…
  • Check out the write-up from last year's Georgia Mountain Eggfest by Necessary Indulgences before you book your airline tickets:   
  • SMITTYtheSMOKER said: cazzy said: From a size perspective, Salado isn't a big fest. ....It's also one of the only free fests out there and they still give crap away!  fyi-Eggs by the Bay gives out over $6500 worth of gifts each y…
  • JoeMac said: I have been checking the web site recently, any idea when the demo egg prices will be avaliable? I'm hoping to have them up by close of business tomorrow!
  • Grillin_beers said: @egret do y'all have any demo eggs left? If so what sizes and what are the costs? Thanks! There will be plenty of demo eggs available in all sizes, but, we won't be able to post the prices until sometime next month.…
  • piney said: Egret, I booked my tickets, I will need some info about lodging, eggs, and other things later. Thanks see everyone in May.    You don't need to bring your own eggs to cook on. They'll be provided. Go to our main eggfest web p…
  • piney said: Egret, I sent you a message about the Eggfest. Thanks Piney Check your need to get your cook's tickets VERY soon.......there's just a few left!
  • That's great, Darian. Looking forward to seeing y'all again! I hope you don't have any hurdles to cross this year like you did last time!! 
  • theyolksonyou said: Do you have info on nearby accommodations, any fest related rates? Sure enough.......Lake Chatuge Lodge is a stone's throw from the eggfest, and they're giving a special rate for a two night stay. Here's the link: htt…
  • cfox said: how would this recipe work using the glaze, as well as adding the pineapples around the ham ? Never tried it with the pineapple rounds, but, it should be good!!! 
  • stemc33 said: Do you have any pics side-by-side with the original.? I'd like a bigger thermo so I can see it better from my window. Here ya' go:
  • Sure, Steven........we can put you up for a few months!!! )
  • Looking good........I'm doing one next Friday! 
  • Little Steven said: It's Egret man. He has a real long neck and a beautiful wife. Thank you so much, Steven, for the compliment! I agree with the wife comment, but, I don't think my neck is all that long.........or, was it my "neck" you…
  • Central_Bama_Egger said: So, as per this discussion: I went on with this recipe. I have a spiral cut, fully cooked ham. The issue with injecting from what I could tell us it "…
  • Good looking fatty!! I can tell by the grid marks that that thing had a lot of maple syrup mixed in! Tastes better that way!!
  • Wow.......thank goodness! I thought you might have been referring to Evans!!  )
  • You already know about the GA Mt. Eggfest, Patty.........but, this year we had 120 cooks and about 1800 people in total attendance.
  • lantzwr said: Did another ham for the long weekend. Looks great!! Glad you like the recipe. I use the ham bone for some killer split pea soup. 
  • Mark0525 said: I want to try and make chili on the egg.  I would think it would have a nice smoky flavor.  Does anyone have a nice hearty recipe?Thanks, Mark I really like egret's Cowlickin' Chili, but, I'm a little prejudiced!!?  ) Here…
    in Chili Comment by egret July 2014
  • EGGjlmh said: First of all, I finally got approved to be a member and this is my very first post.  Although I am new here, I have been egging for around 8 yrs.  First egg was a medium, and then added a Large to the collection about 4 yrs ago …
  • NervousDad said: Looks like the movers lost one of my rubber tips on the nest.  Does anyone know where I can get one? Are the really needed? Throw the other three away! They are totally useless and will melt at high temps. and stick to t…
  • Jupiter Jim said: dldawes1 said: I want to go to Cinci Porkopolis. I am not trying to cook.......just eat, learn, and meet !!!!! What is the best way to find you folks from the forum who are going ??? I am egging in August at Ribberf…
  • It was great to meet you and Nancy, John, at the GA Mt. Eggfest. The mothership is quite a place! Bruce Bohannon is a great friend and supporter of the GA Mt. fest. Good luck with your competitions this year........
  • I just added a recipe I had inadvertently missed on the first go around. It's "Pineapple Gems" by Kelley and Bruce Underwood (“EggObsessed” and “No Joke Smoke”) and can be seen on page 118. There were a lot of people asking about this one, so be sur…
  • GATABITES said: Wow. Did you type that? I cant wait to try a few of the recipes. Not entirely.......I had to do some serious editing and re-typing in some cases, but, that''s part of the game. The great majority of the cooks made it a …