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Last Active


  • HungryMan, I cook them around 240 to 250 all the time. It is a very forgiving piece of meat
  • The Naked Whiz, Still cooler then Iraq. That was an awesome thing to do. I would love to help out in any way possible. We owe our troops everything
  • Essex County, I am definately a lurker and only post occasionally but read every day. Shoot I even lurked at Eggtoberfest and just walked around putting faces to the names i see everyday and of course stuffing my face with some great food.
  • Richard, That is it! Thank you so much. My daughter's birthday is tomorrow and she asked me to make them and I couldn't for the life of me remember how I had made them
    in Recipe Comment by Ronbo January 2007
  • tonya, Personally I think it has been one of the best investments of my life. It is extremely easy once you have confidence. I say confidence because it is hard to make somthing that does not come out good and you just have to try things. Also, …
  • Thank you all - I appreciate the help[p]I am going to trim it off and cook it like a butt since I really like the bark.[p]Btw - they were charging 2.29lb for bone in butt and .99lb for the picnic hence the reason I thought I would give it a shot
  • BurntRaw, I thought the same thing but when I checked out the price for BGE lump 20lbs it was $14.99
  • BabyBoomBBQ, Thank you, it was pretty darn amazing. I did it totally indirect at about 330 with just a tad of mesquite.
  • LawnRanger, Thank you. What little was left over today made a great sandwich. Of course the dog was right next to me thinking she was going to get some of the non fat meat...I had to divert her with peanut butter on a dog bone.
  • squirrelcop, That is the exact same question my wife asked. I messed up on the au jus and did not raise the drip pan off of the plate setter so it was pretty much gone.
  • Jwirlwind, I love the torch. It is so fast and functional. I have a friend that wants to see it in action so I am thinking about setting up my webcam and broadcasting it so he can see it in action. Maybe I will post on here if others want to as …
  • Haggis, Thanks for the compliments. The table is definately functional. It is just made out of pressure treated pine so it was fairly inexpensive. It is just a basic design that I modified a little here and there so that the rubbermaid storing m…
  • Gracie was so satisfied with the fat scaps she stole my chair. That didn't last long though

  • Diesel One, Check out this great site. Pretty much step by step [p] [ul][li]Ribs[/ul]
  • Conundrum, You can get them bone in or out. I prefer bone in. 10lbs is pretty big though. I usually get the largest one with bone in and it is aroun 7.5lbs. BTW it is actually the front shoulder
  • Edintx, I hear you about the Dallas area. I moved here from Cedar Hill and grew up in Houston so I know August in TX all to well. Oddly enough I miss it at times though.[p]The table is not really much. I actually just modified the basic design f…
  • ChoppedPorkPlate, Good point. I am a lazy cook and typically fire it up Saturday night and dont look at it again until we get home from Church on Sunday but there have been times where I wanted to speed it up so I will give it a try next time. Th…
  • revnlee, At 250 dome mine usually average about 2.5 hours per pound but I leave mine on until internal meat temp is exactly 200. Let it rest for about 30 minutes and then pull it.
  • GrillMeister, I am looking forward to meeting you even though my Texas Eggfest University shirt and apron was purchased from you and not earned. I will get out to the Tx eggfest one year though. It is only a stone's throw from my father-in-laws h…
  • AlaskanC, Wow - that is a long way!!! My whole family and I will be there but luckily it is only 14 miles away.
  • Eroc, Caution!!! I did the exact same recipe and then I thought wow those were fantastic now I am going to bread it. So i did and they were fantastic. Now I can't sleep at night because I can't decide how I should make it next as my favorite way…
    in Wing night Comment by Ronbo August 2006
  • gdenby, Is there any chance the probe was touching the bone? If so that could explain the temp difference
  • JBuffett, I personally don't inject anything. It is just not needed as long as you let it get up to 195-200 degrees if going for pulled pork. I simply put on my favorite rub (DP or a recipe from here) put in some Hickory and leave it alone until i…
  • Mike C., Also check out WessB's awesome guide[p]Personally have done this exactly as described several times and they are amazing
    in Ribs Comment by Ronbo July 2006
  • Master Mason, I am with you. Minimal is 200 but I usually go for 200+ a couple of degrees
  • Luis, I think both of those sound really good. That is the great thing about ABT - anything goes. My wife temporarily can't eat cow's milk cheese so this past weeked I stuffed them with goats milk cheese. And they were great.
  • Chuck/Tx, I just got mine yesterday. I can't wait to try it out this weekend
  • EgginDC, When I do it I just lift it up about an inch for a second and do this 3 or 4 times before opening it slowly
  • EgginDC, The thing that I do is if I want to open it during a sear is that I bump the lid open for a second five or six times before slowly opening it all of the way. Probably not the preferred way but since losing the hair on my arm about 6 month…
  • OOOPPPSSS!!!! I meant to say that I marinate with teryaki
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