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  • Hey Ref1515,[p]Is that a gas grill cloaked in a black shroud in the corner of the picture? Good thing you covered it's eyes when you brought the Egg home. *cry*[p]Whatca' gonna use that for now? Hee hee. :P
  • heya stike,[p]nervous....because I like everything constant and try to keep as many variables consistant..I don't like change...and I didn't know if using this charcoal would effect the heat ...or something like know what I'm trying to say…
  • Larry Grant,[p]Hum, Old Bay chicken? I've only used that for seafood and veggies. I'll have to try that :-)[p]Have fun with your new toy.
  • AZ Traveler,[p]OOOO, those look great AZ. I have the Raging River Rub. Haven't used it yet. What is the heat level on that one? Is it very hot?
  • Hey BENTE,[p]Congratulations on the birth of your new baby Egg! What are you going to name him/her? I've asked for one for my birthday. Keeping fingers crossed!
  • thirdeye,[p]thanks thirdeye, that looks fantastic. i think i'll be doing that this Sunday :-)
    in salmon Comment by bbqdiva March 2007
  • StumpBaby,[p]Ahhhhh, this is what I've been missing, rofl :-)
    in Ox Tails!! Comment by bbqdiva March 2007
  • wow, the finished dish looks great! one quick question about rice. how do you cook your rice? I recently bought a rice cooker, for more consistent results, but I find it really over cooks the's coming out too sticky for me. perhaps it's the…
    in Ox Tails!! Comment by bbqdiva March 2007
  • Heya Rick's Tropical Delight,[p]Hugging Bertha, ah and she has Christmas light too![p]Diva
  • Heya Marianne Holmes,[p]It should burn off everytime you light your egg. It will always be black and never look like a new egg. That's called, "Baptism"! :P Just look at it as your Egg now has some "Character". Don't worry about it! The black inside…
  • heya tonya,[p]Yes, more time consuming. Do you want to smell like smoke and bbq? Do you like campfires? No more clean-up really than gas.[p]Bottom you want good food or GREAT food? If you want GREAT food, it's worth the investment and inve…
  • Heya Erin Cooley,[p]Ok Erin, they all gonna laugh at primative Diva, but I STILL use a chimney :P Two full chimneys cooks four racks of ribs for over 4-5 hours :P[p]I'll get some ribbing for this, I know.[p]Regards,[p]thediva
  • Heya Mike,[p]I suggest visiting the NakedWhiz site. Lots of GREAT stuff there![p]Regards and Welcome to the Egg Family![p]bbqdiva [ul][li]
  • heya tminnc,[p]OMG that bird is G_O-R_G_E_O_U_S! May I have your permisson to print that picture of your beautiful kids to put on me fridge. It will join all the other BGE kiddos on my fridge. Me's promise thediva is not a pediphile :P[p] OMG......…
  • Heya Richard,[p]I took my 17 year old son to Krystals when he was about 5. He opened the bun, looked at the meat and said "What's that Momma?" ROFL.........I LOVE Krystals.........bad Diva bad![p]The spicy chicks are good too.[p]Where u eatin now?[p]
  • Heya Richard,[p]ROFL......yupper and then thar's Bojangels in the Carolinas....yummy
  • heya matt,[p]welcome to Eggland! you're gonna like it here :P[p]Tish a.k.a bbqdiva[p]P.S a digital camera is required, as we love to drool over your Egg masterpieces!
  • Heya Angie2B,[p]Yup! That IS a good day.................your descriptiion paint a pretty picture in my mind :-)
  • Hey Doyle,[p]Check your email. I just forwarded you a bunch of venison recipes for the BGE. Sadly my son came home deer-less this season :-([p]Post your pictures![p]Tish
  • Heya JimiRayClapton,[p]I clean mine two ways, one when you fire up the Egg next time, throw it on when you burn the grid clean or....put it in a self cleaning oven during the cleaning great! It will get dark, that doesn't affect cookin…
  • heya me....bbqdiva,[p]This the correct picture, Max! [ul][li]
  • heya mhmorg,[p]also purchase a free standing patio umbrella to cook under in the rain.
  • heya mhmorg,[p]it will evaporate over time. set it in the sun.
  • heya Wise One,[p]well, since I've gotten my Egg....I really don't enjoy going out to eat that much......I find I'm very critical of just about everything now , rofl. In addition, my friends would rather come over, let me throw a hunk of meat on, pop…
  • heya stike,[p] think i'll take my butcher up on the walk-in cooler space and give a try at hanging one! so darn expensive to buy already aged.
  • Heya Herm,[p]Stike brought up an excellent point. If you decide to try dry aging, make sure you test the internal temp of the meat every day to make sure it is 40 degrees or below. Anything above that, and you'll end up with a rotten, slimy mess tha…
  • heya stike,[p]Exactly! You have to be VERY careful and there IS a fine line between dry aged and rotten. You are correct, that temp has to be below 40. You don't want to end up sick.[p]My butcher offered to hand the next one for me in his walk-in co…
  • Heya Herm,[p]Here's the link to the dry aging technique I used at home.[p]I researched it quite a bit before trying it. Didn't want to ruin a whole ribeye or end up sick :-)[p]Regards,[p]bbqdiva [ul][li]
  • Heya MeatMatt,[p]Gorgeous! Keep cookin and postin pics :-)
  • Heya Dale Benton,[p]No the amount, or number of pieces on the egg does not change the cooking time. The weight of each piece would of course. As long as you keep your temp consistent with your last cook and all other variables the same, cooking time…
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