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Mac in NC


Mac in NC
Last Active


  • Mac in NC ,[p]Thanks for all the responses folks!! I just finished up the leftovers from a 13 lb. brisket I cooked last weekend so I think I'm going to try the casserole dish contributed by Max tonight. That combo of beef, potatoes and cheese just…
  • porky cooker,[p]This should help as well.[p]
  • The Naked Whiz,[p] Yep, it would be hard to beat. I've had an Egg now for three and a half years and it burns seven days a week. (Unless I go out of town or out to dinner of course) I know at one point, I was up to four months in a row before…
  • JSlot,[p]Yep, it's still good. I like to make up dough for four pizzas and freeze the remaining three. I just defrost 'em on the counter and stretch out on the pan. [p]Mac
  • Clausenk,[p]Thanks for the response. I'll take the info. and run with it this weekend. Thank you even more so for the meat chart. That thing rocks!! I've looked everywhere for something like this. I think you should put it in its own post. Sev…
  • Jim R,[p]Sounds great!! My wife and I come to Charleston pretty frequently. We still have some friends in the West Ashley area as well as Mt. P. And we always have room for one more![p]Mac
  • fishlessman,[p]Thanks! Never had pulled beef but would love to try it. Do you still use a vinegar sauce like pork? It looks like a caraff of the homemade stuff behind the plate. [p]Mac
  • Salmon, Congratulations on the ranking! I took the brisket off a few hours ago and it turned out quite well. Thanks for the added advice as well as the marinade recipe. I'm sure it will be a hit. I think I'll smoke a butt today to carry down as…
  • Car Wash Mike,[p]Thanks for the info. Love the pics![p]Mac
  • thirdeye,[p]I like the idea of the Coca Cola. Thanks, I'll give it a try.[p]Mac
  • Jim R,[p]Thanks Jim. Now that's true Southern hospitality! However, I've had the brisket on now for close to four hours so I'd better just go ahead and finish it here.[p]I'm going to my hometown of Summerville, SC. If you aren't familiar, it's ab…
  • Car Wash Mike,[p]I guess he could always ask the butcher to grind the chuck into hamburger (?) Just trying to think what to do with chuck roast.[p]Mac
  • mad max beyond eggdome,[p]No problem. I'd be happy to share.[p]Prepare a devil's food cake (per box instructions) in either a skillet or a springform pan. I like to use the pan. Let cool for five minutes or so. Mix 1/2 jar of carmel topping with …
  • GrillMeister,[p]In case you didn't know, BGE makes a custom cover for the mini. I've had mine for little over a year now. [p]Mac
  • mad max beyond eggdome,[p]Those really look good! How does prosciutto(?) differ from bacon? It looks like it has alot more meat which I prefer to bacon fat. Where can I buy some? [p]Mac
  • JM3, Today, Emeril used a "pinch" of saffron in a pot of chicken stock and then boiled some potato cubes for mashed potatos. The cubes took on the color of the saffron and supposedly the flavor. Just a thought... Mac
  • Louisiana Redneck, "Is there a magic temp to take the brisket off the Egg." [p]I take mine off at around 210 degrees. It's the only way I've ever gotten tender brisket. Mac
  • GrillMeister,[p]Glad to hear that the fundraiser went well. Do you remember how much all those butts weighed together? My wife has a fundraiser coming up soon and I'd like to have an idea how much meat makes 98 sandwiches. Mac
  • Eggsellent,[p]That cake rocks!! My dad's 74th birthday is coming up and this cake will definitely be the center of conversation. Many thanks for the post and to your sister for the recipe. Mac
  • Lumplighter,[p]If you can tie your shoe with two hands and the light on, you can learn how to grill on a ceramic cooker. Read some of the testimonials. Maybe that will help give you some confidence to make the plunge. Mac
  • mike,[p]If you decide not to keep the stand, you can pick up a flower pot metal stand from your local home and garden center for about fifteen bucks. There will be enough room on top to add a 12" x 12" tile (the thick kind). That's what I keep min…
  • Single Malt,[p]Don't know if this is too late but I always parboil(?) the bacon before wrapping the shrimp. Just let the bacon cook a little in the water until the fat turns a little translucent. Not only does it partially precook the bacon but it…
  • Thanks dude! I thought he had discovered a new use for alder planks or something. I missed going to the fest too. However, October is only a few short months away... Mac
  • Cornfed,[p]Couple questions if you got a moment...[p]1. Why is Dr. BBQ cooking those loins on wood planks?[p]2. Is he cooking them on the large Egg or is that the new XL model? [p]I'm still recovering from my back surgery so I couldn't make the f…
  • BucsFanJim,[p]I bought one last summer and can't believe how handy it is to have around. Great for single meal dinners when the wife is working and wonderful to take camping. I get a lot of attention when I pull the thing from the back jumpseat of…
  • BobinFla,[p]Thanks for the reassurance! I never did rinse the meat because I'm so used to boiling it. If it comes out too salty, I'll make a pizza or something. My wife can't seem to get enough salt so I'm not too worried about her tastes. Do yo…
  • Thanks for the ideas, guys. I've elected on smoking with apple wood @ 300* for about three hours. A nice sprinkle of Dizzy Pig coarse grind for added flavor. I forgot to soak it so I hope the salt content isn't too high. It's got a nice fat cap …
  • Ducky,[p]Don't let my post scare you away from using Green Heat. It is safe when used correctly. If you remember, I mentioned that the bottle caught fire while I attempted to add fuel to an already existing fire. I couldn't see the flame and assum…
  • Ducky,[p]If you really need a fast fire and would like to continue using the cubes, test this tried and true approach. Break your cube into smaller chunks and place on the bottom grate before placing any charcoal into the Egg. Light the cube chunk…
  • Hugh Jass,[p]It's called Green Heat. Three bucks for a 40 oz. bottle.
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