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  • WessB,[p]I'd like to know how you cut the hole in the tile. I'm currently building a table and that's my next step. I haven't found a great way of doing it yet.[p]Thanks,[p]Steve
  • VAEgger,[p]Where did you have the temp probe for the Pitminder? If the fan was still cycling on and off then the Pitminder did not think the fire was too hot (certainly not 150* too hot). I usually clip my probe to the dome thermometer (which is a…
  • Hey Wardster,[p]This is probably to late for you now, but here's what we did.[p]I marinated the duck breasts in equal parts of soy sauce and honey with just a little sesame oil for an hour or two.[p]Cooked the breasts at around 400* direct on a rais…
  • Hammer,[p]Made beautiful wide grill marks. I seared for about 1 1/2 to 2 minutes per side, didn't rotate on each side since the grid is so wide anyway. When I put it back on to finish I rotated it, the grid still had enough heat to put the cross h…
  • Hammer,[p]At the Florida Fest yesterday I cooked duck breast and served it as peking duck followed by ABT's with smoked duck confit and goat cheese.[p]I'm just about to pull a T'rexed steak off of my new cast iron cooking grid for dinner tonight.[p]…
  • Banker John,[p]Roast garlic mashed potatoes are superb!![p]Add some to mayonaise and spread on your favorite sandwich or sausage dog.[p]Spread it on french bread that's been toasted on the grill.[p]Etc. etc. etc.[p]Steve[p]p.s. I roast mine by cutt…
  • QBabe,[p]So how good a deal was it? and did they have more than one??[p](don't tell my wife i'm asking [p]Steve
  • SlapShot,[p]We like to add 1/2 goat cheese with the cream cheese. We'll also mix in garlic, chives, parsley. I've done them this way with and without pork, both ways are excellent.[p]Steve
  • QBabe,[p]I wound up getting up a few times. My redi-chek did not work in my bed room when the temps outside dropped (probably could have used some fresh batteries, but I didn't have any). Only adjusted it once during the night, probably would have…
  • highlander,[p]I did my first overnight cook on Friday. About a 7.5 lb butt. Put it on at about 7 p.m., kept the dome between 220 and 250 all night. The butt reached 200 at 11 am on Saturday. Wrapped it in foil and put it in a cooler till 12:30 w…
  • Ray,[p]I did a 3 1/2 pounder yesterday. I started with a dome temp of 240*. After about 8 hours I turned the dome up to 300* (we were getting hungry). It still took another 3 1/2 hours. Based on my experience I would guess 14 or 15 hours, but I'…
  • Banker John,[p]I did my first pork butt yesterday. It was only 3 1/2 lbs. so I thought I could put it on in the morning and have it for dinner. I put it on at about 9:45 a.m. at 240* dome temp. At 6:00 p.m. the meat temp had been sitting at 161* …
  • Ok, here's the recipe.[p]put 8 peeled cloves of garlic 1 Tablespoon of finely chopped ginger 1 Tablespoon of lemon juice in a blender and blend till smooth (the actual recipe calls for 1/2 teaspoon of saffron soaked in a Tablespoon of boiling wat…
  • WDAN,[p]500 degrees for 15 - 20 minutes. The crust was not super thin but pretty thin.
  • Banker John,[p]Your absolutely right. I meant the first cook on my egg... of course thats not true either since qbabe and Mr. Hyde cooked on it all weekend in Atlanta before bringing it to me [p]Oh well, it was the first cook on my egg on my deck …
  • And yes... my wife does think i'm insane for taking pictures of our dinner. But, she's put up with me for 20 something years so I don't think this will send her off.... and she did seem to enjoy the results.
  • and the Naan bread

  • and ready to come off the grill

  • trying again for the pic

  • Well, maybe this is the pic
  • Oh yeah... then what accessories to buy first.... therma pen... plate setter.... second grid.... remote thermometer... pizza stone..... guru.... wings..... [p]ohhhhh.... where will it all end :-0
  • Thanks for the welcome.[p]Now... what to cook first? I've got 4 weeks and a couple of days to plan my menu .... T-Rex steak.... Ribs... Wings... Butt... ABT's... Spatch cocked chicken... Beer butt chicken... pork tenderloin.... beef brisket...[p]Th…
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