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  • chuckls, Oh wow! This sounds like a great recipe and a wonderful way to do salmon. Can't wait to try. [p]Also, I've been looking for a way to do flakier fish (like haddock) on the Egg. The scallion approach sounds promising. Thanks for the idea.[p]…
  • Timahhh, Using a tip I got from this forum a while ago, to prevent the slices from drying out, I put the ham on the grill indirect with the cut side down. Gravity then holds the slices together. I went a bit further and placed the cut side on a "bo…
    in Easter Ham Comment by Janet April 2003
  • Animal Eater, I copied this from a recipe that Chuck posted last year. It's very good, but he's right - the line between smoked and burnt is very fine![p]BEGINNING OF QUOTE: I have smoked almonds several times with good results. I do them on a jer…
  • nikkig, I got this thermometer for Christmas (actually I got 2). Although it's kind of fun to use, it's not very flexible. You can't input temperature setpoints directly - rather, you select the meat type and degree of doneness desired. It worked g…
  • WudEyeDoo, Just pulled a spatchcocked chicken off the Egg. Just checked the outside temperature ... 5 degrees F. I must admit I occasionally envy those able to get to their Egg in shorts this time of year. Oh well.[p]Janet
  • JSlot, That swordfish looks fantastic! A combination of my favorite things. What all is in the sauce?[p]Janet[p]
  • jwitheld, YMBAEH if you receive 2 Brookstone remote thermometers and are really happy since you now have a backup. Janet
  • Janet, Forgot to mention that I like my filet really rare - adjust accordingly! Janet
  • mollyshark, I nearly always spatchcock these little guys as the cook is alot more uniform.[p]Plus, they're so darned cute.[p]Obviously, they're a really fast cook.[p]Janet
  • Tim M, Why is your plate setter not as black and yucky as mine? Do you do a high temp clean?[p]Janet
  • Hammer, Chicken breast cubes marinated in lemon juice, garlic, and oregano. Then skewered with olive oil-soaked onions and yellow and orange sweet (really sweet) peppers. Egged and terrific. Janet[p]
  • geoff teichmann, Take RRP's words to heart. Although I've been using the Egg for over a year, yesterday was the first time I tried a long and slow cook by creeping up on the desired temperature rather than trying to cool off and stabilize a hot bur…
  • Woody, IMO, sometimes the simpler the better. I like to do beef roasts of various sorts simply by coating with seasonings (which, for me always includes gargantuan amounts of garlic!) and cooking (with soaked wood chips for smoke)indirect at about …
  • Nature Boy, Corridor Wines in Laurel, Md. for Iron City. I splurged at that store last week while in Baltimore on business. Amazing store for someone living up here in the sticks.[p]Janet[p]
  • New Bob, Thanks for the tips. I need to do a bit of maintenance to the Egg before I can use it (mainly, oiling the hinge mechanism and removing mouse droppings). But I am extremely grateful for such a gift.[p]
  • Janet, You forgot to mention that it is so friggin' cute.
  • EJ, I haven't smoked garlic, but now I know what else to put on the Egg while I try to carefully smoke some almonds. Ummm garlic and almonds and smoke - sounds like a good combination.[p]Janet[p]
  • Dave, A few weeks ago I was watching America's Test Kitchen on PBS as they prepared a spatchcocked turkey. After cutting out the back bone, they whacked the heck out of the bird with a rolling pin to make it of more uniform thickness.[p]Here's the …
    in Soo... Comment by Janet August 2002
  • Chuck, Thanks alot for the recipe - sounds terrific. I just returned from the store with a bunch of raw almonds - good day for a smoke![p]Janet[p]
  • Just to clarify the above recipe: The recipe does use both ricotta and feta cheeses. The ricotta is mixed with the ground beef and the feta is used as a filling and topping.[p][p]
  • lo n' slo, I just had a left-over for lunch today and it was perhaps even better than last night. The flavors had become a bit stronger and much better dispersed. Yum![p]Hope you enjoy it![p]Janet[p]
  • Marvin, Had to laugh at your Atkins comment since that diet is what precipitated the recipe! However, I think that lemon juice is "permitted" after the first couple of weeks. [p]As I thought about it, the Egg is a perfect tool for followers of low-…
  • J Appledog, This the one?[p]Published: Cooking Light-06/19/02 Grilled Corn with Lime Butter Grilling and topping with lime-flavored butter elevates common corn on the cob. You can make the lime butter up to two days ahead and refrigerate. Melt bu…
    in Corn? Comment by Janet July 2002
  • Pibby, You've probably found it by now, but country-style ribs ala Nature Boy are the best! In the submitted recipe page of this website, find: Vietnature Country Style Ribs[p]This was one of the first things I fixed on the Egg and one of the best…
  • Tom, The only reason I'm asking this is because it happened to me! Have you checked your thermometer? The dial on mine got turned and had me a bit confused. Recalibrated it and all was ok.[p]Janet
  • Gloria, Will you adopt me?[p]Janet[p]
  • Charcoal Mike, One of my favorites is to pre-steam some green beans (about 4-5 minutes) then add them to lots of sliced onion and olive oil. Preheat holed wok on egg until very hot. Add veggies and stir fry over hot coals. Sounds good, smells good,…
  • Janet, You forgot the olive oil in that mix. Janet[p]
    in Lamb Chops Comment by Janet May 2002
  • Butch M, Sounds like you already got some good advice for tonight. A lamb marinade that I like is lemon juice, crushed garlic, and oregano. After the marinate, cook as per Frozen Chosen's suggestion. I just had a garlic spatchcock chicken for din…
    in Lamb Chops Comment by Janet May 2002
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