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Last Active


  • WVU_Egg, this cook was almost identical to yours. 2 7lb butts over a 15lb brisket, fat side down with bacon on top. I think that you can see the setup with platesetter and drip pan.[p]Pop-a-top![p]Scott[p]
  • GrillerMan, I have done 2 7lb butts on top of a 15lb brisket in my large using a grid extender and both turned out great. Here was the set-up. [p]If you have a grid extender or equivalent, you should be fine. Let us know how they turn out.[p]Sco…
  • Jason G., RIBS! It'll only take 4-6 hours or so, and will be great. Just search the archives for recipes, tips, 3-1-1 etc. The folks on this forum are great and have a lot of useful info to help you along. My favorite of ribs has become spare r…
  • VinoRosso, I just did this same cook, and it turned out great! [p]Good luck!
  • TRex, What the heck is "charcrust"?
    in Chop Chop Comment by SnowEgg May 2005
  • smokinsteve, I'm curious, olive oil and what else?
    in Rib Eye Help Comment by SnowEgg May 2005
  • jaymer, Sooooo how much are one of these Guru's???
  • Greendriver, Thank you!
  • fishlessman, Man, I just felt an artery snap shut and loved every minute of it!
  • jake42, Waaaaaay jealous! Brisket is my favorite and that one looks awesome! Great job! I'm on my way; where do you live??? [p]My pork roast has at least two hours to go...
    in brisket Comment by SnowEgg April 2005
  • New Bob, Thirdeye is right on. Three hours at 250-260 dome indirect with a drip pan (no water), then into a covered foil pan with apple juice (sometimes I coat mine with honey too!)for 1.5hrs or so, then finish with your sauce. I have had to use a…
  • hamm, Medium rare for me. The picture may not have come out that clear, but it was plenty cooked. Wifee probably wouldn't mind it raw, though...
  • Borders, I know! I tried to tell my wife that the artistical and sculptural beauty of the jerky trays was a force to cherish and awe and that one should display such beauty where it could be admired. Then she told me to "git outside" with "dem fil…
  • sigmore, I would love to swap recipes if you don't mind; email me, please. I have used and modified the same recipe for years. Most folks like it pretty well. It's basically a salt/soy sauce base with cayenne as the kicker and brown sugar for fl…
  • sigmore, Thanks! I will post tomorrow with pictures of the racks full. I have been marinating slices of a beef round roast since last night, per a post for jerky recipe. Thanks to whoever it was that posted it. Sorry not to remember. [p]Scott
  • Retired RailRoader, Wells Lamont leather gloves work just fine.
  • Car Wash Mike, Where the heck do you live? The upper penisula of the North Pole? You need to patent the "Egg Scraper"
  • Mac in NC , Counseling it is! You bring the mini, and I'll have a shaker full of Cow Lick under my hat. By the time they notice the hickory smoke, we'll be be belly-full of wholesome Egg goodness! [p]Is it proper psycho etiquette to start the fir…
  • Wise One, Thanks! The roast went on at 10:00 this morning in spite of the ice!
  • Shelby, Where did you find the instructions on posting a picture???[p]Thanks!
  • Pigasso, Hi, I am new to Egging, but have been cooking redfish a long time. Thanks, BTW, to all of the help that I have gotten here on the forum to get me started. My Weber hasn't seen a spark since I got my large egg. On to the point. Redfish …
  • BGEWDE, Eggcellent looking feast! Good luck with your 13yr old disposal. My 2+ year old devoured a nice chicken this evening! I have a question regarding the dome gasket on your egg, seen in this pic. I am new to egging and the gasket on my larg…
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