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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

not Jo


not Jo
Last Active


  • Oops! I also remember that my name here was notJo for the exact same reason as before! Duh!! Jo (notJo)
  • Guys; I was using a drip pan under the brisket but no fire bricks under that. I place my drip pan just over the coals. My temp at the grate runs 220 to 230. I don't remember my dome temp. Since I use my wonderful Maverick remote I don't bother …
  • WMK, Wooooooohoooooo I'm back!! Thank you! Jo PS Jo's back too!
  • WMK, Hiya! I checked and am nowhere to be found, neither is Jo. I'm one of the infamous spaced ones however Jo isn't! Thanks, Jo
  • Rotor, Ugh so sorry to hear about the flu dance. We just finished that too. It was some powerful stuff this year. The roast sounds wonderful. I have fond memories of a moose roast I had as a youngster but other than that never had any other wild…
  • Chuck, Very nicely done, the photo, further that loin doesn't look 1/2 bad either! Jo
  • Jethro, I couldn't believe how moist that was? I figured that done and it would be very dry. The egg constantly suprises me! Everything I cook just gets better and better. I love my egg. Jo
  • Char-Woody, I think I'll move more toward your directions. The husband was in hog heaven the prime rib was finally as (over) done as he likes. I like it much rarer. Jo
  • char buddy, I've been making Indian food one way or another since I first got married in 1976 and there was only one Indian restaurant in LA that was to far and to expensive once we had kids, I learned from their indian tandoor chef. I use this ma…
  • Richard P., Congratulations and welcome as one newcomer to another please make yourself at home [p]I think you will be very pleased with your purchase. Jo
  • Scott S, I am a newbie, but let me add one thing I learned today. Don't stir the charcoal and by stir I mean don't even tamp the durn stuff down with a nice poking stick. The justification that I was just adding wood cubes to smoke didn't make an…
    in The Fire Comment by not Jo January 2001
  • Nature Boy, Thanks for the help I do appreciate it. It's about 6 pounds and I got the temps down then made the mistake of opening a tiny bit cause it dropped down to about 206ish stirring the coals and the temp soared back up we are now holding ab…
  • Rotor, A member of mensa you say??? Haaaaaaaaahahahhahaaaaaaaaahahhaaaaaaaaa nope sorry about that...... I'm not even smart enough to be friends of mensa folk. It's why I can actually get stuff done ;x Jo
  • Rotor, I got mine at BBQ Galore however I bet you can get them at almost anyplace that carries the weber accessories, like Home Depot, I saw them there too. They make them for their 18.5 inch series and it sits in there just perfectly in place of …
  • Uncle Dave, Do they have a website Jo
  • Big Murth, This sounds like heaven and very easy. How do you have your drip pan installed? I used a throw away aluminum foil one but it was a bit wobbly. Did you mop it with anything? Thanks! Jo
  • Tim M , Thanks! I didn't realize I could cook something as fatty as country ribs without a drip pan. This actually works out perfectly though because I would like to eat them no earlier than say 10 PM. So looks like I should be able to dawdle my w…