Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Jim R, The egg works great this this purpose. Coat with a VERY light coating of solid shortening-all surfaces (the cast iron, not the Egg:-). Place upside down along with the lid on it's side. "Bake" for a few hours at about 450* You may need to…
  • Painter, Thanks.
    in turkey breast Comment by RAK June 2002
  • Sorry about that. Make that guests:-)
    in turkey breast Comment by RAK June 2002
  • RRP, They are plentiful here in Utah. Smith and Edwards (in Ogden) has a huge inventory of all sorts of galvanized products.
    in Coal bucket Comment by RAK March 2002
  • Spring Chicken, If you want more sources for DO's, check out (International Dutch Oven Society)
  • bc, That is ingenious use of the lid! Is that a Lodge 12 deep oven? Janet, when stir frying, turn the lid over and use the inside surface. It is also great for grilling--use like a griddle. It has a concave shape, but things cook just fine on i…
  • smplee, Thanks. That is about the conclusion I have come to.
    in SOS-chili Comment by RAK October 2001
  • Vogs, IMHO you don't have enough meat! On paper it may look good, but in reality you don't have enough. You will lose some in cooking and in waste. Also, once they get a taste of it they will want more!
  • Jethro, I think you are closer to 4 qts. Just fill it up and measure it:-) Does it have legs, or a flat bottom?
  • WudEyeDoo, You can make your dough today and put in the fridge for tomorrow. You just need to punch it down when you see it getting out of hand:-) I have kept my pizza dough in the fridge for several days and not had a problem.
  • Kevin D, Thanks for the link. You would laugh if you saw how I cut out the backbone:-)Wish I would have found the pics sooner!
    in chicken Comment by RAK September 2001
  • New Bob, Orange Roughy is a wonderful, light, sweet fish.
  • Sundown, You are correct--Dutch oven folks are as wacky as Eggers! I know--I'm both. We just got our forum up and running, but the Society has been going for about 15 years. Anyone going to be in Utah-Idaho Aug.4, come on up to Logan for the Worl…
  • Q-Ball, Glad you found your way back to the motel!!! It was a fun day and we enjoyed visiting with you and your buddies. Come back to Utah anytime. Hope you figured out our crazy liquor laws:-) If there are anymore Dutch oven friends out there,…
  • Bob, Thanks, I will.
    in steak Comment by RAK May 2001
  • Cat, Thanks. Glad someone is still awake:-) Rak
    in Help-PP Comment by RAK September 2000
  • JJ, Thanks-This meat is huge. Do I just lay it in the rack and let it hang over? I have another grill. Could I just lay the meat on this grill and use foil under it for a drip pan?
    in First brisket Comment by RAK August 2000
Click here for Forum Use Guidelines.