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Last Active


  • QBabe, I have a question on your web site. When I click on a recipe there, I get a downloaded document. That is not bad, but either my browser, or my computer, or Mr. Gates' Word program messes things up when it sees a fraction. "1/2" apparently be…
  • Nature Boy, "Hard to believe all the stuff they do with peppers." Stump--where ARE you??? You guys crack me up!
  • banker john, Found the originator. "DavidR", or "drschutt" from contributed recipes. Thanks to you, DavidR. They are excellent!
  • banker john, I make these all the time. They are killer. I believe I got the recipe from this site, but I can't find it now, so can't attribute. Don't know how it would fit in with your situation--but they ARE good! PULLED PORK ENCHILADAS 2 c…
  • Memphis, I was down there in the Big M for two months going to school. Couldn't do without an Egg, so I checked out all the options. the best was an hour away in Jonesburo, AR. Got a new Small at a great price at Arkansas Pools and Spa. Terrific pe…
  • The Naked Whiz, I think Blue Smoke is being too modest. He has some Orange Wings which are absolutely excellent. Also try (and I don't know who to attribute this to):[p]FAMOUS KANSAS FLIGHTLESS CHICKEN WINGS 3 lb. chicken wings 1/2 cup Dijon mus…
  • Mike in MN, I wish I had better news for you, doesn't get any better. I am STILL hearing about the night in 1967 (might have been early '68) when I (gasp) put salt on my pizza. I mean, it was hot out, they under-seasoned the dough--I DID I…
  • Smokey , A while back, I did a Google search for the C.P.K. BBQ Chicken Pizza. One of the recipes I came up with follows. I've made it twice and it was marvelous (they were my first two pizzas). Did everything from scratch, except used K.C. Masterp…
  • KL, I make these for my "eighty-something" mother-in-law (who doesn't like "hot" food. I have to fight her for any left on the plate. Of course, I seed and de-vein the Jalapenos. Pretty mellow appetizer.
  • Q.N.E. tyme, You're right. Perhaps "Adapted from Elder Ward's Brisket" would have been more accurate. My apologies to the Elder.
  • Spring Chicken, Forgot to mention that I'm up at 7300 feet. Altitude does strange things. And I did have that temp droop during the night.
  • MollyShark, I took it off at 185. The timing did seem long, but it's been pretty consistent with my other cooks. I've checked the thermometer and it's OK. I attribute it to the altitude-My house is at 7300 feet. Water boils around 12 degrees lower …
  • Elder Ward, I put the broth in the foil, wrapped the whole thing in a towel and put it into a coller for an hour. Thank You!
  • BlueSmoke, "When Ken Stone talks--". Just made the orange wings with the sub bottled lime juice. Killer! Onliest thing is, that I have to cook them a lot longer than the 45 minutesx2. That is most likely due to my equipment/technique. This goes rig…
  • Spin, Like always on your posts, I find myself saying "Dang! That fella hit it right on." Great input.
  • The Naked Whiz, Now this is going to be one of those walk-before-you-run things, I guess. I'll try your suggestion about the unbaked pies. We have a couple of those "Pappa" places near here. One of them sells pies unbaked. Once, I conquer that, I'l…
  • Mop, I've had great luck coating tenderloins with olive oil and some Montreal Seasoning, then grilling on a raised grid at 400 degrees, turning every 8 minutes or so. I got that from this forum somewhere, and thanks to whomever suggested it.
  • New Bob, After "Heinny-time", you'll probably need a beer. Seems to taste better then. Smile-dealie
  • MickeyT, Jeez! Do I have to do ALL the thinking around here? You are NOT supposed to suck the salsa through a straw!
    in Salsa Comment by Rib-Rob August 2002
  • Kelly Keefe, Thank Ya. I was thinking the same thing.
  • YB, I agree more than a hundred percent. I always had trouble cooking spatchies on a Large or Medium on the grid anywhere near the "recommended" 350°. I had to throttle back to around 300 to prevent burning, flare-ups and various other bad things. …
  • BluesnBBQ, Interesting. Do you use olive oil on the bird at all? I'm thinking that that may be the culprit. I might give it another try without the oil. Thanks.
  • davidm, I am obviously doing something different. 450 would have petrified my bird. Do you cook it off-center, or have some other technique? I like hi-temp cooks, but have not had any success at them. If you wouldn't mind sharing your secrets, I wo…
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