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Last Active


  • OMG! Mr. Toad, I did my first pork loin with the fruit and nuts about 15 years ago. It was your recipe. Thanks. LOL
  • Is this the guy who use to be TVJ or something like that?
    in Lost Comment by MAC December 2009
  • Wes I did that a couple of years ago. But I cheated. I took it to a welding shop and they did the plasma thaang on it. It was worth what ever I paid. Still cheaper than store bought. I love 'em. Thanks
  • Meat is graded into basically three catagories. Select, Choice and Prime. Select is what you see in most stores like Kroger. Sam's carries Choice. That is all I buy. The prime is saved for high end resturants and select mail order companies. It is v…
  • Fact. I do not know if it is Nation wide but the Sam's in my area only sells Choice, not select meat. I have never had a bad piece of mamal flesh from Sam's EVER!
  • So do I get the Dumb A$$ award of the year? LOL
    in Jerky Comment by MAC December 2009
  • Hi Check out Kevi's site. I have been doing this for 20 years.
    in Jerky Comment by MAC December 2009
  • You need a little cutting tool. You know the razer knife with the tips that snap off. Cut under the lip of one side of the bag and the rest will open. It is so simple and takes me 15 seconds. Slit open and pour
  • Advise from an Old Guy The difference between rape and rapture is salesmanship. Buy the thing. Prepare her that favorite dinner with her favorite beverage or several. LOL Tell her you love her. Tell here you are doing this for her. She works so …
    in Egg or Wife Comment by MAC February 2009
  • Aw MAN! Looks good. Now I have that Eagles song running through my head though.
  • I would keep it and cook with it. It will impress your friends. I have my large BGE in a Primo frame and wings. I prefer it. It is stronger. Then when you have the money pick up a small and or a mini. Collect them all. Its FUN. Happy "Qing"
  • I used Stogies recipe and use Morton Tender Quick. I make about 10 Lbs a year and have no problem with storage. I also use the vacume sealer.
    in Beef Jerky? Comment by MAC October 2008
  • I had the chance to meet Keven a few years back at my house. A delightful guy. I have used his and only his recipe for jerky for years. I do about 10 Lbs a year. It is in my opinion fool proof. I NEED fool proof. LOL Good lick
  • The Gordon's brand IS ROYAL OAK! Perry MI why just downt the road. GO STATE! WE have a team this year.
  • the Walmart in Lansing carries it. Gordons carries their own brand of lump which is private labeled Royal Oak.
  • Just where in the Mid West do you live? There is a place in Michigan called Johnson's Sawmill. They have everything
  • Cute little feller! We had one a bit larger as a kid. Would make one or maybe two eggs perfectly. Dad drilled a hole in the center of it and made a clock out of it. YUK!
  • Aw don't pick on him. He is a good guy. I own his product. OK, pick on him. LOL
  • I will probably get zotted here but this is just my opinion and not that of BGE or anyone else. But I have been doing this for 17 years. I first replaced my gasket with rutlands gasket marerial with the gasket cement. Well that sucked. It did not st…
  • I am sorry but I have owned BGE's for 17 years and just why in the HELL do you need to season a gasket? If they don't work the first time they are just not right. Sorry but I believe that. I have replaced all my gaskets with Rutlands. I know it is…
  • I just have to speak up here. The BGE is a wonderful machine. I own 3. But it is not a Shopsmith. It is not the end-all-be-all. You need to dry the meat OUT. I use Tender Quick and I use a Big Chief. I know but I can store this stuff on a shelf or t…
  • May GOD BLESS you and your youngest. He is definately a KEEPER
  • Chubby YOu take care and stay safe my friend. You can put that roast between your teeth while driving you know. Eatin' on the run.
  • You might want to check out Tim M's web site. He lives by the sea and has dealt with this stuff. Check him out. He is an accomplished "Q"er
  • With that precious child and that lovely wife how could anyone think about BBQing. I am just saying; I would be prancing and showing the family OFF ! ! ! OK THEN grill
  • SHHHHH! Anybody lookin'? I got these after market gaskets that work just FINE! But don't tell anyone. :laugh:
  • Question. Do you leave it in the foil till it is done or do you take it out to firm up the bark like ribs?
  • Looks GRRR . . . ATE! I put mine on at 4am and of course the fire went out. I am up and back Qin' now though. We will see. Been doing this for 17 years and this is my first brisket.
  • Thanks again. I will. I will post as to how it turns out. This is a long cook for me.
    in Brisket Comment by MAC August 2008
  • Thanks Benete and Egglicious. I did not want to call anybodies baby ugly here. I have read several sites and am going to do both, up and down. How is THAT for political correctness? This is a big piece of COW. I am looking forward to getting up at…
    in Brisket Comment by MAC August 2008
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