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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



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  • Buckeye911,[p]Check out the responses to a similar post that I did earlier, 1/14/03: there are some really good ideas and pics that were posted with that one. Go to the archives.
    in Table Comment by JohnL January 2003
  • Smoke-N-Smirk:[p]I like that this table has drawers and the bin for charcoal. How have you liked the tile? Do you think it would be good with granite?
  • Char-Woody, You're going to have to take a course on BBQ spelling, that's "brisket sammiches". [p]John
  • Sory about the double post, I accidently hit the refresh button when I was posting that and it posted twice.[p]John
  • Nature Boy, My name is JohnL, and I..... I..... I'm an Eggaholic
  • Csg, congrats on a great cook. Sounds like your brisket turned out great. In my smoking experiences, I've found out in the first part of the cook makes the biggest difference. What I normally do is throw on 2 or 3 chunks or hickory or mesquite just …
  • Gfw, that looks fantastic. I bookmarked this page, because I've wondered how a pulled beef would turn out. I think you've solved that for us. This is a cook I'll be doing in the not so distant future. Hey, I'll trade ya some brisket for a pulled bee…
  • Nature Boy, the brisket weighed 10.5 lbs. Everything thus far is doing great. I used your marinade recipe with the addition of adding about 5 fat cloves of garlic. I left the garlic and marinade in the drip pan and let it dry up. The roasted garlic …
  • Csg, sounds like you done good on the brisket. I think thats the main thing, tenderness, with a brisket. When you said you couldn't hardly get it off the grid without it coming apart says it's done. Mine is 10.5 lbs and I just got up and checked it,…
  • Csg, I'm by no means an expert, as I'm doing my first brisket on the BGE this evening as well. Maybe we can walk each other through this and see how it turns out. I'll tell ya what I've done thus far. It's been marinating since about 10 am, and I'm …
  • Cat, Congrat's on the brisket. I knew it would turn out delicious. I just picked up a brisket a few minutes ago weighing 10.5 lbs and I have it marinating now. It's going on about 6 or 7 pm this evening. I've done briskets on the old brinkman smoke…
  • Cat, If you start feeling a relapse, have another brewskie. It helped me tremendously on my cook. I'm sure everything will turn out fine. I'm watching you very closely as I just ordered a brisket for this weekend. Getting it tomorrow, and hopefully…
    in Brisket SOS Comment by JohnL July 2000
  • Char-Woody, You can't expect a guy to keep his "Piggish" figure by giving away all that nice pork butt do ya? [p]John
  • Spin, Thanks for the advice. I checked the thermometer after I got home with the BGE. Showed about 210 for rapid boiling water. The bottom vent is set to about one half an inch and the daisy wheel on top is just barely opened for a dome reading of …
  • JJ, Thanks for the fast response. As I told Cat above, I was a bit worried when I saw that after only 7 hours. But, I guess I'm doing ok. Now its time to pull a pint of ale and relax a bit. Thanks, John
  • Cat, Thank you very much for the very fast reply. Man, this place is awesome. It's like I'm a student, but have the confidence to cook anything because the professor's are here to guide me. I paniced a bit when I first looked at them after 7 hours …