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  • MesaManiac,[p]I had this cut of beef for the first and second time while in Utah 2 and 3 months ago. I couldn't get enough of it (Thank Goodness I wasn't paying the tab at the Mariott).[p]I had intended on trying them this weekend at home but sad t…
  • bigmikej, Where can I find Chuck Lane's recipe???/
  • Zip, I'm ahead of you on the children's issue. I always check the day before my turn and get a head count on the kidlets. Usually, I'll make hamburger patties in the shape of Disney characters, mac n cheese, etc. for the kids. I know how picky ki…
  • WooDoggies,[p]So, what I shoudl do is use your mom's marinade.....get my temp up and char it on all sides, close the vents and let it go at about 325?[p]Any other advice from others?[p]Oh...should he cook be indirect over a little water perhaps?
  • Peter, But this month's edition of Southern Living, I just saw an article in there yesterday!
  • Jim Minion,[p]Okay, what would be a good marinade for about 24 hours?
  • Jim R,[p]After last weeks cook of inch and a half thick chops. at a HIGH temp, I no longer am in need of a haircut, as the front and sides (where I needed it most) was singed to the nth. Some NASTY smelling crap when getting into the shower...but, …
  • BobbyG,[p]If you're planning on doing da Puj's recipe for Turkey Eggfest're gonna LOVE it! I tried it several months ago and got aboslute RAVES! I was just concerned about brining a butterball turkey. Now that the consensus feels it's …
  • mark,[p]I see Puj has posted his recipe. You really need to try it...I did sometime back and it was WONDERFUL!
  • Bobby Que,[p]Funny, on a recent trip to Florida and back, I was wondering about smoking some mullet on the egg. Have a friend who adores smoked mullet. I couldn't recall having seen a post on smoking mullet on the egg. What temp did you smoke it …
  • Schneid,[p]P.S., as you can see, between work AND the ONE YEAR OLD, I am so tired, I can't type for crap!
  • Schneid, Read your post, as I do all, for pointers, tips, etc. Happy Birtherday to your wife! I have a very sweet little girl in my possession that turned ONE yesterday! So...from hee on out, I will always think of your wife on Sept. 19![p]God…
  • Gretl, Had the time to peruse the recipe that YB posted. I have never used a pie crust for topping. That is something new that I MUST try. My topping was always just the mayo and cheese. As I said in earlier post, I layer tomatoes, onions, chiv…
  • Gretl,[p]I looked at the recipe YB posted and it's pretty much on target. It is a very unforgiving recipe and pretty much like a *wet* pizza. Be SURE to let you tomatoes drain very well. Didn't notice if they used onions, but I layer tomatoes, oni…
  • Cheryl,[p]Congrats,'s about some help with my rib cook-off coming up in a few weeks??????
  • Mop,[p]JUST to let ya know...I've ALWAYS been one to draw contraversy! hehehehe
  • Sandi,[p]It's even worse now...a neighbor who I suspect has had *too* much of a Happy Father's Day has just been around the thing with a flat head screwdriver. I did see ceramic chips falling. I am BEYOND cussing, kicking and screaming now.
  • Tim M,[p]I used your firebrick method. I was extremely careful in taking the temp and yes they pulled away from the bone. They were prefect...they were fantastic.
  • Bamabob,[p]Sorry to hear about the Aunt. Had a little granddaughter arrive in September and she's been a hand full since. Can't seem to find time for anything but her these past 8 months! (And I have to wonder why she's soooo rotten! LOL)[p]Good …
    in Rib questions Comment by Sandi May 2001
  • Tim M,[p]Thanks Tim. I was jusyt curious about the Char-crust as I had never seen the product mentioned in relation to ribs.[p]Using your firebrick method, will my rib rack be okay?[p]Don't know if I've told you lately...but I appreciate your websi…
    in Rib questions Comment by Sandi May 2001
  • sprinter,[p]P.S. was taken as it was a light tone. [p]
  • "STOLI" vodka. Sorry for the typo.
  • Cat,[p]I've always injected mine for deep frying, but am now curious about brining one before frying. May just pickup an extra one to brine, just to see what the results would be. I'll let you know after the experiment!
  • Cat,[p]I'm wondering how this brine process would work for a deep fried turkey? Any thought?
  • Cat,[p]Thanks Cat, as usual, ya'll come through for me everytime I need help!
  • Cat,[p]I would like that maple brine recipe too.
  • Bama Fire,[p]Hope those ribs turn out well for ya. You're gonna need something to gnaw on as Alabama gets beaten to death by UCLA!ROFL.......WAR EAGLE! Sandi[p]
  • Bamabob,[p]Thanks Bob...that's the ONLY place I have not looked for the kosher salt...DUH! Give me a holler next time ya'll get down!
  • Wise One,[p]Thanks for your offer of the pecan wood! I ordered some wood from the place that you posted. Thanks for the information![p]BTW...I live down in the Columbus area!
  • RLA,[p]I would be very interested in the kit version of this table! E some info please![p]Thanks in advance![p]Sandi
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