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Last Active


  • Thanks guys - I'll give it a try.
  • TomCPA,[p]Can I please have the recipe for this? Looks great![p]Jason
  • SSN686,[p]I need your help with the recipe for the Pork & Onion Pie when you get a chance.[p]JCT
  • Cobbegger,[p] thanks!!
  • AZRO,[p]Thanks Man! That is what I was wondering - if it was going to plateu or not. This is my first one and I want it to be right?[p]Thanks again![p]Jason
  • Car Wash Mike,[p]The meat temp is already 128 F after about 3 hrs. Does that sound normal? [p]Jason[p]
  • eddiemac,[p]I starting my first one tonight also to be ready tomorrow. Does everyone use the plate setter with the legs up or open flame. Also where does the drip pan go - on the rack directly under the butt or on the plate setter?[p]Thanks in adv…
  • thirdeye,[p]Thanks very much for the response.[p]1. Do you put anything in the drip pan? Do you put the butt on the v rack?[p]2. How long do you think it will take for a 8.7 lb butt?[p]3. On your mop do you mix together and boil or just mix toget…
  • Damn...those are some big ass butts.
    in Butts ON!! Comment by Jason May 2007
  • hayhonker,[p]Looks great! Do you have any pics of your egg set up?[p]
    in PIZZA Comment by Jason April 2007
  • UnConundrum,[p]Why do you take the steak out to rest for 20 minutes after searing? I like my steaks med well to well, can you give me approx times to get this level of doneness? My first attempt at steaks on my lg egg I think I dried them out when…
    in Filet Comment by Jason April 2007
  • I've only done one butt so far ...[p]I followed the EW method to a T. [p]Dome Temp was at 200 for a 4.5# bone in butt. Started at 10pm. Temp was still stable at 200* at 12pm when I went to bed. [p]Woke up at 6am and Temp in Dome was 215* with me…
  • Ok ... I'm thinking 2 butts @ 3-4 lbs, since my store doesn't sell 7-8 lbs buts. My question would be ... at the 2 hours per pound .... that for total weight regardless of how many butss, correct? [p]I'll be using a remote thermometer, but I just w…
    in How Much Butt Comment by Jason July 2006
  • Uncle Phil, I do Chickens direct
  • thirdeye, It's nice in southern Indiana today, but we don't have the moutnains, I'm jealous
    in Lump or Log? Comment by Jason April 2006
  • thirdeye, Beatiful background, where is that
    in Lump or Log? Comment by Jason April 2006
  • Scribs, Wouldn't the shock and shere heat of being thrown onto 800 plus degree fiery inferno instantly kill any bacteria, besides the TREX steaks I made the other night wouldv'e been worth getting food poisoning, just a thought or really more of a …
  • Chris, I would sart thinking about pork tenderloins, they are a delicacy when done right on the egg, save the butt and put it on tonight, serve it tommorow night have another gathering assuming your on spring break, good luck
  • Joshua Kane, Make it yourself, I just did mine about 2-weeks ago, I just went off of the BGE plans, but modified it some, like making it taller, longer and wider, also you can make one so much more mobile, I tore my BGE in the garage and roll it ou…
  • The Virginian,[p]You arent actually soaking the steak in water as the steak should go in a sealed plastic bag and then put into water. At room temperature you would have to leave it out on the counter for a long time to reach 70° internal. just my 2…
  • sigmore, As another reply I posted to convince the wife! Ha ha...we'll see..thanks everyone
  • Mark Backer,[p]I think my wife is going to be a problem ;-)
  • Car Wash Mike, her son used it at the end of her southern bbq special to cook his "dessert burritos" they looked pretty good. egg is in the background when she is cooking on a weber :( [p]jason
  • hakalugi, one tip i learned from someone on here awhile back...when you get down to 140-160 range use a bent hanger with small hook on the end, stick it into the bottom vent. you should be able to hit one of the holes in the bottom grate shake it b…
  • BlueSmoke, what is the purpose of frying on the egg? does it impart a smokey flavor into the fish? [p]thanks, jason[p]
  • ChoppedPorkPlate,[p]quoted from[p]"To finish up presentation of the pulled pork, I add some sweet KC-style barbecue sauce, (you may prefer a thinner vinegar-based sauce, or even none at all!), and a good sprinkling of Dizzy Dust Regu…
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