Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • MAPP. Been using it for several years and it has to be the best way.
  • Beer-n-Eggs,[p]We have had one for a couple years now. We dont think much of it, and its not worth the cost. The opening is on one side and to enjoy the fire you must sit directly in front of it. Other patio fireplaces are open on all sides which is…
  • Hook,[p] Briquets also have additives that you really dont want permeating into your ceramics. Especially the self-lighting kind with lighter fluid,
  • Here's a quick regroup of posted suggestions below:[p]Egguberant: high-spirited feeling while egging[p]Eggspansion: What happens to your waistline when you make too much pulled pork BBQ on your Egg. Can be avoided by sharing with friends, leading to…
  • WMK,[p]The new forum looks great. Its a nice design.[p]As far as the login, I like the idea. I login to everything on the net anyway. Besides the forum will allow posting by those who dont wish to create a membership.[p]Will we be able to edit our o…
  • Boccie,[p]I guess that reads no suggestions are considered, not what I meant. I was mostly thinking of the login to post discussions we've had so many times and gotten shot down in flames.[p]I see the alternate universe will have a system to still a…
  • T-Bone,[p]I like it myself. But at a risk of being negative, suggestions for changes to the BGE forum have never been received well. Some members will make comments but this thread will be deleted at the time of archiving.[p]
  • BBCause,[p]We have an aluminum mallet, probably bought it at walmart. We place the chicken breast in a large ziplock and pound it out on a cutting board.
  • Eggstremist,[p]Your correct I am unfamiliar with the papa murphys pizza. I had no idea the cardboard was pretty much stuck to the dough on these. I am keeping your instruction in case I get a chance to try one. Lord knows my memory will fail me if I…
  • Jill Fowler,[p]Preheat the stone, dont place it in the egg cold with the pizza. Remove the cardboard. For a frozen pizza I'd let it thaw first. I suspect you'll burn the crust with the extended time it takes for thawing and cooking.
  • RRP,[p]The ham and cheese is sliced on the #5 setting at the deli. This is pretty thin. Each slicer varies a little, so if it falls apart then go up a number or two.[p]I cook on a raised grid. Below is the recipe again. I now marinate the chicken br…
  • TRex,[p]The only thing we do with them is ham and baby swiss cheese, top wrapped in bacon. Marinate the chicken in zesty italian dressing.[p]I swear these are my favorite food item now.[p]
  • Fearless Flatlander,[p]I dont eat the skin either. I do cook chicken with the skin on to keep it from drying out too much. Just peel back the skin and season under it and lay the skin back.
  • BBQBluesStringer,[p]Thats a good idea, will do.
  • Brent Johnson,[p]Sorry, I posted a pork loin recipe - didnt pay attention that it was tenderloin.[p]Boccie
  • Brent Johnson,[p]This is one of our favorites. We tried something different and cut finger size holes in it and stuffed with garlic and Romano cheese. Wrapped the whole thing in bacon. Smoked with a medium size chunk of hickory wood. Cooked this to …
  • BBQBluesStringer,[p]You cant beat the bacon thats for sure.[p]I was thinking you could just cut these into disc when done and make for easy serving on a platter for guest at a party.[p]The bacon stays on pretty well once cooked so it shouldnt be a p…
  • Lawn Ranger,[p]We seem to have a couple different variations running on the chicken recipe. Which one is folks trying?[p]Jake42:[p]nikkig:…
  • badbruce,[p]Glad everyone is enjoying it. I think its a keeper. We plan on marinating the chicken first next time and see how that goes.[p]Boccie
  • New Bob,[p]I have the metal one. But when doing multiple pizzas, the metal warms up a bit and if you have any dough touching the metal (not enough cornmeal etc) then it sticks some.[p]For that reason I would prefer the wooden peel.
  • YB,[p]Now thats a nice gift. I like the way it's made. Thanks for sharing that with us.[p]Hope you are having a great holiday season![p]Boccie
  • singram,[p]I have two methods in my file. The first says: [p]"Venison is like lamb in that there is not much fat. I am not so certain low and slow is best for this cut. With leg of lamb I cook at 350º or so for an internal in the low 120's, sort cov…
  • bk,[p]This is probably replied too late... but anyhow I would drop the dome down to 325 range. I think its cooking a touch too fast and may dry out the breast.[p]Boccie
  • SashaV,[p]I remember last year there was a big discussion on this. Some folks swear by the breast down, others breast up.[p]If you do it breast down be sure to have a good heat barrier under your pan as not to overcook the breast and dry it out.[p]W…
  • bk,[p]Stick the probe in the thickest part of the thigh. Look for 175° - 180° finish temp.[p]Boccie
  • Flash,[p]Let the temp stabilize, then put on the wood. Let the wood burn for about 5 minutes or so. This should prevent any bitter taste. It'll smoke heavy right at first then start to clear a little, that's when I put the meat on.[p]Boccie
  • Steve-B,[p]When you reply choose Preview Message, then edit the subject line and then Post Message.
    in test pic Comment by Boccie November 2004
  • chipper,[p]Look around naked Whizes tables photos and you might get some ideas. We have a bricked in area, its small and simple. You'll see it under NikkiG.[p]Others have some real nice areas. Not many brick or stone, but its worth a look.[p] [ul][…
    in built in Comment by Boccie October 2004
  • drbbq,[p]Thanks for the reply. I think 10 pounds would be a bit much for my needs of course. I appreciate you letting me know.[p]Rick
  • drbbq,[p]I've looked several times at the link on your webpage for the BoneSmokers rub. Their webpage says "waiting on restock".[p]How can I get some from you? Thanks,[p]Rick G. Boccie
Click here for Forum Use Guidelines.