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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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  • Hooooooold on there Grasshopper,[p]300° will get you turkey jerky![p]try indirect at 225° or so till you hit 160° on breast and pull er off she will go up 5 to 10° while resting 30min in a cooler.☺ Mully
  • Thanks to for your suggestions and know how!! Im going to try All purpose and high gluten flour and save the self rising flour for something else!! I will let you all know how we made out!!! Peperoni anyone???anyone?? Mully
  • Hey thanks for the advice !! I will take another look at G.Eagle in the gourmet section for King Arthers...or just get plain flour!! Mully
  • fishlessman, Hey sounds great How did it come out? Do you have any particulars for me. Ham size Was it a warm and eat job? What did you soak it in?? Sugar? whats The recipe?? How long at what temp? Thanks Bud! mully
  • Chet, Im cunfused i was told brining your own ham takes 3-4 wks I was then instructed to get an uncooked cured ham and smoke it on the bge to get a good flavor!!
  • I cooked up 2 slabs of Baby Backs with 2 different marinades and finishing sauces.They were awesome!! hoysan (sp)and Maypoy sp Yummmy Mully[p]
  • char buddy Im sure you will get a handle on your New Handle!! Thats sounds like a good recipe you got there! I will give it a try. Was it bone in and what did she weigh...for how long aprox.. Thanks Mully
  • Welcome GBZee, Well for starters I only know how MY egg reacts to drafting changes.The way that works for me is as follows. Low n slow I try to arange the lump to a certain extent with large lump on bottom smaller on top.Other methods can be foun…
  • Rose, Try the brine you wont whine!!LOL I too deep fry my turkeys but this year I bought the BGE and since have brined a 14 pounder and numerous chickens.People have told me it is the best taysting most tender foul that ever passsed their lips.I a…
  • Nature Boy, Thanks for the advise bud! Raging River,salt peper all in butter with a dash of lemon zest ought to do it!! thanks Mully
  • Thanks Chris!! I will take that advise for sure and try not to mangle it!LOL What do you prefer to rub with or marinade in??May I ask?? Mully[p]
  • The Naked Whiz, Yes I could then what?? Mully[p]
  • Aussie_Hugh, Hows the weather down there bud?? Anyhoo,When I first started egging I too had meat especally chicken that tasted too smokey!Here's the gig..Now I use only enough lump to get the job done ,then let the coals burn 10-15 min after my de…
  • Dave, I cooked some last week about 6hrs and it was the most disapointing results I have had.They were tender and not too greasy but the taste of the meat was terrible to me and the wife.I used a recipe from here that would be great on another cut …
    in Beef Ribs Comment by Mully October 2003
  • New Bob, Amen ,my brothers!!LOL 8^) Mully