Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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


  • WessB, Just stating what the store owner told me, had an issue now it's gone. Good luck.
  • Bubba_T, I had the exact same issue with my bbq (Boston butt). First what size egg do you have? The smaller the harder to control. I spoke with the owner of the store that sold me mine and he stated to slightly overfill the egg with charcoal. I hav…
  • QBabe,
  • Thing1,[p]I pull it off at 120* internal and let rest for 20 minutes before carving. It ends up med. rare.
  • TRex,[p]You're probably right. I have a difficult time getting my small to that temp...or maybe I'm just not patient enough? Next time I'll shoot for true lava and give it another shot. There are so many fans of your method I probably didn't get it …
  • Ken from CAL,[p]Did you get good carmelization? I have tried the Trex method but prefer the 3-3-4 method of "dwelling in the shell," mainly because I get one very nicely charred side. But I've wondered whether I really hit nuke temps for the initial…
  • 1044,[p]I used bread dough for the first time this weekend, instead of the usual unbleached flour. I thought it made a better pizza and was much easier to handle when preparing the pie.
  • Smokey Bob,[p]Wow. Looks great. Where can I get the recipe? I did a couple pizzas and a calzone yesterday, but this makes me want to eat pizza again today.
  • tn slagamater,[p]Thanks. I cooked it for about an hour at around 325* dome. Worked great without the raised grid.
  • QBabe,[p]Looks great. We're doing pizza too tonight, matter of fact. Are your screens completely covered by the pizza?
  • Nature Boy,[p]Thanks. I used JJ's with no salt, so I took a chance, thinking more is better. Part of the problem may be that the last two babyback rib cooks were the best I'd ever had -- so the bar was set high. They tasted OK. Not bad. But not grea…
  • Paul,[p]You won't regret it! Congrats and welcome.
  • jim,[p]I cook homemade pizza at about 500-550* for 10-12 minutes. Make sure you heat the stone for about 15-20 minutes before you put on the pizza. Spin's recipe for sauce (BGE Recipes) is great. Good luck!
    in Pizza Comment by JK September 2003
  • Paul,[p]Cuz I can cook twice as much?!
  • QBabe,[p]Sounds like a great day for Q. The molasses-bourbon beef ribs from yesterday turned out great. The followed the ribs 3-1-1.5 method, but shortened the last 1.5 to about 1 hr. Salad was good too. I recommend them both. Tonight we're trying c…
  • QBabe,[p]I can always find time for important working lunches! Usually end of the week is better for me. When and where?
  • QBabe,[p]Congrats on your anniversary! (Mark's does make a great steak. But at considerable price.) Your dinner looks terrific too.
  • QBabe, Thanks for the info. I've been wondering about combinations of rubs and sauces and haven't seen much posted on it. JJ's rub and KC Masterpiece work well together too. I did my first brisket with Wild Willy's a couple weeks ago and it was w…
  • Nature Boy,[p]I've done 1 brisket -- cooked to an internal temp of 190* and wrapped in foil for an hr. If you don't use the foil, but cook to a higher internal temp, say 195-200*, do you get an exterior more like pulled pork?
  • SteveO,[p]I tried the T-rex methods on some choice NY strips last night (about 1 inch thick) on my small BGE and wasn't that impressed. I seared for 1 1/2 minutes a side, removed the steaks for about 20 minutes, and then cooked at a dome temp of 400…
  • Grillmeister,[p]That looks great. And here I am planning to only chicken drumettes for appetizers before the game tonight...
  • QBabe,[p]I was there looking for pecan chunks and I walked right by you! The store right next to Heavenly Ham, right?
  • GrillMeister,[p]What did you do when it 191*? Take it off and slice it? I cooked a brisket this weekend and took it off when it 190*, wrapped it in foil and a towel for 1 hr., then sliced. It was very tender and moist, but the foil, I think, because…
  • Smokey ,[p]Good question. Now I'm not sure after seeing Grillmeister's picture of his wings. Those look great. I thought I read Qbabe saying she does them at 325-350* dome for an hour or so... I'm planning to make hot n' spicy wings for the Gator-Hu…
  • Cindy,[p]I've done rib roast at 325* indirect with a plate setter on the grill grate to an internal temp of 135*. Excellent results.
  • Glenn ,[p]I pull 'em out when they hit an internal temp of 200*. Usually use a dome temp of 230* or so and no liquid in the drip pan. You might try JJ's rub (BGE recipes). It works well with boston butts. Good luck!
  • Chuck,[p]Dang, I did two at once a few weeks ago and thought it was a lot! Both came out great. When you finish, please post how you did it (grid extender?) and comment on consistency across butts. When I've a lot of ribs at once, some come out a li…
    in Big Butt Comment by JK August 2003
  • Kip,[p]About 500* for 10-12 minutes for a 9 in. pie with homemade crust. Try Spin's sauce (Egg forum recipes), if you haven't already. It's fantastic.
  • Mr. Hyde,[p]I've taken a few butts in to work for the gang a day or two after a cook, already pulled and right out of the fridge. Nobody seems to mind a bit.
  • Chuck,[p]Large.