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Last Active


  • Ranny, Try this one. It looks complicated but is not. It is really, really good. [ul][li]Swick and Swick Championship Chili[/ul]
  • Topo Gigio,[p]Try putting a drip pan filled with water, apple cider or whatever under the ribs. That should help. JimW
  • JimW, BTW, I don't use foil at any time. When I put the ribs on initially, I use soaked wood chips. This keeps the initial dome temp down to around 175 or so. I then let it slowly build up to the target 325. This takes about an hour and a half …
  • chainsmoker, I do my ribs at about 325 indirect for about 5 1/2 hours. My rub is Wild Willie's Number One-derful which doesn't have too much sugar. I sauce them the last 45 minutes or so. I put my drip pan (filled with apple cider) on 3 fire bri…
  • KenW, Attaboy!! JimW
  • Big Boy, I let the fire roar with no top and the bottom vent wide open. A 1 1/4" rib eye takes about 3 minutes a side for rare. I don't dwell at all. JimW
  • Hendu, I have found that about a minute and 35 seconds a side is good for 1" thick steaks. They really go fast so watch them closely. JimW
    in Tuna Comment by JimW April 2003
  • TRex, Just place the 2 tenderloins side-by-side with the fat end of one opposite the skinny end of the other. Tie together with about 4 pieces of string. You will get a package that is the length of 1 tenderloin but of more uniform thickness thro…
  • QBabe, You will need a hot fire, at least 500 - 600 degrees. Tuna cooks really fast and a well done tuna steak is almost like buying a can of it. [p]Rub them with a little sesame oil, salt and pepper. Grill them for about 1 minute and 40 seconds…
  • New Bob, Cutting the meat off the bones is essential to initial browning of the meat (don't brown the cut side). Then tie the meat back onto the bones and cook at 250° until about 125° internal temp. Let rest for up to 30 minutes before carving. …
  • JimW, BTW, this takes about 35 minutes. Flip them halfway through cooking. JimW
  • TRex, I agree with GFW on the 350° dome temp. But I you pull them at 140° internal; this gives you a slightly pinkish center. I also like to tie the two tenderloins together big end to little end. That way you get a more evenly cooked product. …
  • Fairalbion, Not being a particular fan of dwelling, I like to do a 1" steak for about 3 minutes per side at 600 - 700 degrees. This results in a perfect medium rare to rare. JimW
  • Steve-O, Be sure to tie it up so the slices don't flop around and dry out. If they separate, there is no way to keep them moist. JimW
  • JAllen, I tie mine together lengthwise, big end to small end, and grill at 350 degrees until they reach 140 degrees internal, about 30 to 35 minutes. Let rest for about 10 minutes and slice. JimW
  • Charlie, I have had very good luck by running about 275F for an hour and 45 or so. JimW
  • Steve-O, I do them in a very hot egg for about 3:15 a side. I don't know if a lower temp would burn off any of the fat and I don't know how the mustard would react to a lower fire. JimW
  • Chuck Lane, Would browning the meat first and draining it change the final result? JimW
    in Chili Dogs Comment by JimW November 2002
  • Dean, Try this one. [ul][li]Pop's No-Cook[/ul]
  • mollyshark, Check your email. Here are a couple of recipes I picked up recently. JimW
  • RhumAndJerk, Unless you live in the area of O'Fallon IL, you probably will have to order it from JimW
  • RhumAndJerk, At Eggtoberfest, I simply placed the tin pan with the meatloaf in it on a pizza stone. I have never had a problem with a burned or crispy bottom. Usually, as at Atlanta, there are a fair amount of drippings that come out of the loaf …
  • Big Murth, This is the meatloaf I made at Atlanta last weekend. The technique has worked well for me. You can use just about any meatloaf recipe with good results. JimW [ul][li]Andria's Meatloaf[/ul]
  • Babyray, I use a similar setup to yours. I have no trouble running 300F to 350F, particularly if the drip pan has liquid in it. Even at this temp, the ribs typically take 5.5 to 6 hours. JimW
  • Big Murth, I've got a nice 14" stainless steel pan that I line with foil for easy cleanup. It works real well. I got it at a restaurant supply store. JimW
  • WudEyeDoo, There is no pink. It's completely cooked through. JimW
    in Meatloaf? Comment by JimW August 2002
  • birdman, Make up your favorite meatloaf recipe...any will do. Line a meat loaf pan with plastic wrap. Transfer the meatloaf mixture to the pan and smooth the top. Cover with more plastic wrap. Refrigerate for about 45 minutes.[p]Remove the plas…
    in Meatloaf? Comment by JimW August 2002
  • Seth Howard, At 350 degrees, it should take 30 to 35 minutes. Remove at 140 internal and let rest for at least 5 minutes. JimW
  • FlaParrotHead, I do my ribs for 5.5 to 6 hours at around 300 degrees over a drip pan filled with apple cider. I turn and flip every hour and a half. Then the last hour I sauce, turn and flip every 10 minutes. You can let the dome temp get up to …
  • Skwerl X, The way I do mine is at 325 degrees to an internal of about 125 or 130. I set it over a drip pan with apple juice or cider. Apple or maple chips both work well. Glaze in the last 30 minutes if you wish. I also put pineapple slices and…
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