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Last Active


  • Drivr,[p]Yep. That is how I did it also.
  • Daddy Pat,[p]I plan on doing some seeds tonight. Here is a link about how I did them last year. It also has a couple other posts with other great ideas. Have fun and enjoy![p]Steve-B [ul][li]
  • smokeydrew,[p]Let us know how it turns out. Sure sounds good to me.[p]Steve-B
  • Bear Country Woman,[p]A platesetter is a must accesory. I also have an ashtool, gridlifter and grid extender. I bought the grid extender from BGE. but could of build a better one myself. The Naked Whiz has a great website and will help you get go…
  • Bear Country Woman,[p]I am one who doesn't like surprises at all. I like to be able to shop with my wife for a gift she might buy me. BUT... A Big Green Egg is a can't miss gift. [p]Is he aware of what a BGE can do? If it is something that he is…
  • Clay Q,[p]I have been meaning to thank you for great recipe. The technique worked perfectly and the meat was great. This one will be repeated a lot in my house. It makes a great cook for a day off....not to early of a start and still eat at a de…
  • Smokin'T,[p]I would pull it now. I usally pull mine 185-190...pending the fork test. Check out the Dizzy Pig BBQ site about the fork test. Basically, you will want the fork to twist easily. [p]Steve-B
  • backyard bbq,[p]Thanks for the answers. I don't get to listen to WGN as much in the summer time. I live in Indianapolis and the AM signal doesn't come in so well with the hot humid days and the thunderstorms during the summer. Also the Cubs now h…
  • Wino,[p]The cut of meat is important, but the grade of meat is just as important, in my opinion. I like to Select grade for my jerky. It has almost no intramuscal fat (marbling). I use Select bottom round and it works well. The price of the meat…
  • MS,[p]Check out Naked Whiz's site. He has a list of online retailers in the links section. [ul][li]
  • BP,[p]I made a sauce a year ago or so that had Sweet Baby Ray's sauce as an ingrediant. I cannot find it today. I would love to see yours though.[p]Steve-B
  • chuckls,[p]Nice article! The recipe for your almonds is great! I am going to have to those ago soon. Nice to see you get credit for a great recipe. [p]Steve-B
  • GrillMeister,[p]'Bout ready to pull off the smoked meatloaf from BBQ USA. I usally mix pork or beef with turkey, but tonight straight beef. I used a combo of oak and apple for smoke. I also used Emeril's BBQ sauce for the first time. I just didn…
  • GrillMeister,[p]Great photos! I love the one with Dr.BBQ with his eggs setup between/on the railroad tracks. The XL could probally stop a train....not so sure about the other end though...LOL[p]Steve-B[p]
  • BBQ_Jazz,[p]I cooked at 250 like I always do for low-and-slows. I don't know what temp he cooked his to, but I think even at 275 seven hours isn't long enough. Check out this link from Dizzy Pig for info on the fork/tenderness test. [p]Plan for e…
  • BBQ-Jazz,[p]I just did this on Tuesday. The results were very good. I just put the rub on overnight. This rub doesn't do anything to tenderize the meat much...the actual cooking at low temps for a long period is what tendenerizes this cut of meat…
  • Jwirlwind,[p]The cooler i use has been larger than the butts. So what I do is wrap the butts in foil then towels, like you do. I then fill the bottom, sides, and top with newspaper wads. It works well...I have had butts in there for 6 hours and s…
  • Car Wash Mike,[p]What are Jalapeno fries? [p]Steve-b
  • Hugh Jass,[p]For the future... provide a list of usernames and passwords for news site that require a login. You can just copy and past the url and it will a login. [ul][li]
  • rumrunner,[p]I learned the breastbone trick from your video. It is much easier than hitting it with a fist to flatten it out. Thanks!!!
  • Jack Voxx,[p]Looks like Stump answered your questions. I'll throw my two cents in... I am just a couple of years older than you are and love the egg. I had a good background in outdoor cooking before the egg, but the egg made EVERYTHING better. …
  • Retired RailRoader,[p]No idea how I missed this one in his book. It looks great! Thanks for posting this w/ pics![p]Steve-B
  • carpetman,[p]I did beef ribs for the first time last weekend. They came out very good. I prefer the the taste of pork spare ribs better though. [p]Steve-B
  • RRP,[p]My last couple bags of Royal Oak also have been like that (bought from GFS). I even had some long oak pieces that were almost untouched. The only reason they were dark at all was from the dust in the bag. My new bag is great though...hopef…
  • Car Wash Mike,[p]thirdeye has done a lot of work with pastrami. I'll post a link to his revised recipe. [p]I am going to experiment a little with one. I'm going to add some turbido sugar for the overnight rub. I am also going to try some mustard…
  • Car Wash Mike,[p]Just picked up some thick pork chops for tonight. Plan on using DP Red Eye Express as the rub. [p]Also got a couple of corned beef briskets on sale for pastrami this weekend. [p]Steve-B
  • Car Wash Mike,[p]That looks great! I haven't done a tri-tip before, but plan to soon. Any advice?[p]Steve-B
  • Trouble,[p]160°F is the safe temp for ground meat products. I like a little firmer meatloaf so I cook mine to ~165+. [p]Steve-B
  • Chad,[p]Okay, this might sound weird, but you might of needed to cook it longer to make it moist and tender. I normally cook mine to ~185° and fork tender.
  • Chad,[p]Looks pretty good to me!!! What temp did you pull it off at? [p]I think I need to pick up a brisket has been awhile since I have done one. Brisket has passed PP as my favorite Low and slow cook.[p]Steve-B
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