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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

CJ ·

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  • edbro, I have made batches of dough whereas I would use some quickly, put some of it in the freezer, and some in the refrig for 24 hrs +. I'm not able to see any difference between any of the three methods. My problem is that it's difficult to rol…
  • Pressed Meat, I've also just been at it for about 6 months. What I've had some success with is to kind of sort through the charcoal that is left from the last Cook, pick out the smaller stuff, add new as needed, light the 'small stuff' in a chimney…
    in Egg lighting Comment by CJ January 2006
  • Snowman, What would be wrong with just leaving the lid propped open about an inch, maybe with a piece of rubber or foam?
    in Frozen Egg? Comment by CJ December 2005
  • WDAN, I, like you, have eaten 'in the bird' stuffing for over 70 yrs w/ no problem. But....Alton Brown (FoodTV) had an episode the other night showing that when the breast was at 160º, the 'inside' stuffing was only 135º.
  • kk, Make sure their dry before storing in the Refrig, or a cool, dark place. My favorite 'no muss, no fuss' way of cooking them is to slit them, then boil them for about 35 mins. Key: after cooking don't leave them out at room temp for long. I left…
  • Mike, I believe most food experts recommend making the stuffing separately. Something about it preventing the inside of the Turkey from proper doneness.
  • JoshuaKane, I've tried micro-waving, steaming, baking, roasting and boiling. I've settled into cutting an 'x'in the shell and boiling them for at least 30 mins, or until the way you want them. Then peel and eat...important, PEEL off the inner skin…
  • WooDoggies, Acually it was the first thing I cooked with my Egg, and I don't remember which recipe I used? Smoke&Spice book, DRBBQ, or something out of the forum. Guess I'm having a Senior Moment!!! But thanks for asking!!
    in Test picture Comment by CJ November 2005
  • Uncle Phil, I have both Quick Time and Broad Band. When I click on 'TrexSteak-The Movie' it takes me to your site, then I hear this 'bleep', then all I get is a black, blank window which appears to have shutters on the sides. Any clue? Thanks, …
  • GrillMeister, I believe the majic word is "BAM"! :~)