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Last Active


  • TRex,[p]Is there a recipe for the Rasberry Chipotle sauce or is it a store bought marinade?[p]Luder
  • Try again. [ul][li]Dizzy Pig Pork Loin[/ul]
  • Crab Leg,[p]I think he meant this link.[p]Luder
  • Crab Leg,[p]Pork loin cooked at 300 to 350 shouldn't take but about an hour to reach an internal temp of 145. Never brined onne before so I can't help you there. I just usually use some rub, such as Dizzy Pig or I just marinate in Italian dressing…
  • Ranny,[p]TREX said that it would be ok? That stuff may be flame proof but it does bend easily when exposed to a little heat. Looks good though and I hope you don't have any trouble.[p]Luder
  • Bullet Bob,[p]Stands for "Atomic Buffalo Turds". Good recipe in Eggtoberfest 2003 cookbook on page 12 compliments of the Whiz. Several other ways to make them. [ul][li]ABT Recipe on page 12[/ul]
  • Zinger,[p]I wish some others had responded, but I can honestly say that the Raging River Rub goes with just about anything. I just ordered a second helping the other day. Hard to get good and sober answers from some of the forum on a Friday night,…
  • Matt,[p]Tell you what, since I am not smart enough to link to it, you will just have to go and find it yourself. Go to Size Question posted by VOLinVA on August 24, 2004 at 18:42:50: and read the post by mad max beyond eggdome on August 25, 2004 at…
    in Ham anyone Comment by Luder August 2004
  • Matt,[p]This was posted on the message board earlier today. Looks very good.[p]Luder [ul][li]Smoked Ham[/ul]
    in Ham anyone Comment by Luder August 2004
  • TomM,[p]May I suggest that you get the large. You may use more lump to heat up the egg, but if you entertain several guests on occasion, you can never have enough room. Try the large and if you really like it (which I bet that you will) get an add…
  • terrafirmay,[p]According to Steven Raichlen's book titled How To Grill, the following is a temperature guide.[p]High 450-650 Medium-High 400 Medium 325-350 Medium-Low 300 Low 225-250[p]Luder
  • Scottinkc,[p]May also want to look at some in the new recipe archives.[p]Luder [ul][li]Big Green Egg Recipes[/ul]
  • [ul][li]Dizzy Pig Brisket Recipe[/ul]
  • egghead22,[p]I have injected turkeys with a mixture of strained Italian dressing and white wine. Always comes out juicy. If you want some garlic taste, just add some garlic to the mix. If you want it a little spicy, try some cayenne or creole sea…
  • Illinifan,[p]Check out TRex's website. He uses thicker chops than you are using, but based on what you have said, my guess is that you are probably cooking them too long.[p]Luder [ul][li]TRex[/ul]
  • BBQ Bob Trudnak,[p]Check out Tim M's website. He has a link for beef ribs.[p]
  • Topo Gigio,[p]You know what I mean. Most prefer to add sauce to their ribs toward the end or on the side as to serving them "dry" (I would assume because this gives them added moisture).[p]You can definitely achieve and maintain a steady temperatur…
  • Topo Gigio,[p]Definitely no rib expert and hope someone else will chime in with ideas, but you are making what is called a "dry rib". May want to try to add some sauce towards the end of the cook to make them a little juicier.[p]My main reason for …
  • Forgot to mention that I used a platesetter and the guru, so I am certain that the temperature was not an issue.
    in Ribs Comment by Luder July 2004
  • Kid Q,[p]I know that this goes against everything that most say on the forum, but I have done several steaks like this and they have turned out very juicy (unless overcooked) and have a great flavor. These are the best steak that I have ever eaten.…
  • Ham 'n Egg,[p]
  • Nature Boy,[p]Thanks for the help. This is my first time cooking salmon and I haven't eaten it very often either, so I don't really know what constitutes done or overcooked. I think I need someone there to hold my hand, if it can be screwed up, I …
  • Newbie,[p]Sounds like you have all the necessary components to start cooking. You may wish to add some other accessories after you use it for a while (MAPP torch, thermometers, guru, etc.) but as you go along you will know what you need. Look in t…
  • Kevin,[p]New to the BGE community. Just bought mine two weeks ago at Steepleton's in Louisville, I live in Bardstown. Fixed a seared steak on it the other day that was so mouth watering it makes me hungry to sit here and think about.[p]Luder
    in new egg Comment by Luder June 2004
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