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  • Remember it like it was yesterday. I was sixteen years old. Was home from school for some reason, and was getting ready to go to the dentist. Was sitting on the ottoman in the family room watching the launch when it happened. I initially thought it …
  • Thanks, Fishless and Biscuit. It seems like I was able to cram about 15 racks of baby backs in the large once upon a time. These are St. Louis style spareribs which will be a little thicker. I, of course, will trim off the strip above the bones w…
  • Thanks GG, The results, in the end, turned out great. Overall, all of the butts came out fine. I delivered the Q to the fundraiser, and hung around for about an hour to gauge how people liked the Q. Needless to say, the BBQ was an absolute hit. S…
  • Thanks, GG. That puts my mind at ease. I'm actually doing this cook for a church fundraiser, so I wanted to be sure the boneless butts wouldn't fall short of expectations. My bone-in versions have developed quite the cult following in a radius of 10…
  • Thanks to all for the advice. I feel a lot better about putting them on earlier this morning. I could not find any twine, so I just put them on fatcap up and pushed in the sides an corners. And I forgot to point out that this is the maiden voyage…
  • JackGT,[p]Not to hijack your thread, but how bout dem Jackets! Do you tailgate down on campus? If so, where? I've been toting my large BGE down to the Student Center grass field for the past several years. I'll be debuting the twins (two large BGEs …
  • jiarby,[p]LOL! I like the way you think! You're right. I haven't used that line on the wife since she can home from work one night two years ago and saw a new Jet table saw sitting in the garage.[p]I think I've got it figured out. I need to build a …
  • Thanks Ed,[p]Just what I was looking for![p]Thrill
  • Cremaster,[p]It is because I'm spending all my money on the trip that I'll have to exist on salmon and jerky the whole week. Plus, if you've seen the size of the guys that are going with me, you'd realize that I'm going to need more than a handful o…
  • You da man, Stogie![p]Perfect! Just what I needed. Thanx a bunch! Great variety of recipes on your site, too. [p]----> Thrill
  • The Last Resort!,[p]My record is 10 racks on my large Egg! I cut them into 20 half racks. I have a v-rack that is turned upside down, sitting on a grid that is suspended over my plate setter (indirect setup). I was able to stand 12 half-racks in the…
    in Ribs anyone? Comment by Thrill June 2002
  • tcw1018,[p]Just awesome! My whole extended family loves Gyros, so I will have to add this to the "must-haves" folder.[p]On the list for this weekend to make.[p]Thanks for the link![p]-->Thrill
  • Thanks Nature Boy![p]This is perfect![p]My mouth literally started watering just reading your poaching method.[p]I've been pretty useless at work thinking about our Alaska trip, and I have 8 more months to think about it.[p]Thanks again![p]Thrill
  • Mike_W,[p]Try My local grocery store carries it, but if yours does not, I believe you can order it from their site.[p]Happy Eggin'![p]---> Thrill [ul][li]
  • RhumAndJerk,[p]I have heard references to the "dwell time" before when talking about cooking hamburgers. What do you mean when you say "three minute dwell"?[p]Thanks for sharing! BTW, you burger recipe sounds great![p]Thrill
  • Turkey,[p]You can find it by selecting the "Submitted Recipes" link at the top of the forum page. Once there, select the "EggFest Butt Rub" in the sauces section. I have heard rave reviews of this rub, but this is my first smoke with it, too.[p]Belo…
  • Forgot a couple of specifics. [p]I smoked the ribs over mesquite and apple chips using the indirect method. The dome temp held at 250 for the entire smoke (5 1/2 hours).
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