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  • Big'un,[p]I bought new ones from BJ's Wholesale Club. I just defrosted one I had in the freezer and it took two days. In the end, it was the right move to buy new ones.[p]I now have 70+ lbs of Boston Butts. The wife wants me to sell them, but I w…
  • hoss450,[p]That's good to know. I might make it again over the weekend since, as I said, I have no darn leftovers![p]Tom
  • Big'un,[p]I have a corner lot, near a park where several people walk their dogs. I have so many stop by, ask what is that "green thing" on my patio and tell me they can come for dinner because it smells so good. I invite them, but they chicken out…
  • mad max beyond eggdome,[p]Max, [p]I am still catching up on my sleep from Wednesday, so when I first read this I thought you said you put the dog in the microwave! LOL! My first thought: if that's the case, I am going to need a bigger microwave! …
  • eggerave,[p]I know what you guys mean. Went to a party recently, brother-in-law of a friend is cooking and he said, "Give me a gas grill, a couple of beers, you'll think you are dining at a restaurant." Ugh. Overcooked chicken, hot dogs were shri…
  • Shishkaknob,[p]I would love to, but the wife hates meat toppings, the daughter hates any toppings and I hate veggies on my pizza (meat only, baby!). So this is a compromise. Not to worry, when they aren't home, it will get loaded up with bacon, sa…
  • Caveman Smoker,[p]Here it is:[p]2 1/4 cups high-gluten flour (I've haven't tried with regular flour, but it should still work) 3/4 cup warm water (not hot! If the water is too hot, the yeast will die.) 1 teaspoon active dry yeast 1 teaspoon olive…
  • Ronbo,[p]I used one I found at I tried it on some friends and they seemed to like it. If you would like to exchange recipes, let me know.[p]Tom[p]
  • AZRP,[p]I am thinking of making my own sausages. After seeing these picks, I probably will. [p]AZRP - how long after making them do you grill them up?[p]Tom
  • Cornfed,[p]I really don't care what the sides and bottom look like. As long as the working surface is fine. I re-season once a year and that usually helps, but after that, I just keep the functional surface clean and that's all I usually worry abo…
  • ClayQ,[p]What kind of grate is that you are using on the BGE?[p]Tom
    in Beer Brats Comment by TomCPA August 2007
  • JerryS,[p]Let me clarify what I meant by "boil." I really meant simmer. Sorry about that. When I wrote it, I was a bit tired from running. Basically, I do what everyone said.[p]Tom
    in Beer Brats Comment by TomCPA August 2007
  • JerryS,[p]I would parboil them in beer. I started doing this a couple of years ago and found it really helped not only the flavor but they retained a lot of moisture. As a result and were nice and juicy when I bit into the brats.[p]I am making br…
    in Beer Brats Comment by TomCPA August 2007
  • stike,[p]It drives me nuts. I had some perfectly good sausage and one day I was looking forward to grilling it. I searched the refrigerator high and low. No sausage. I asked Mrs. TomCPA if she saw it. Her reply, "Well the sell by date was yeste…
  • stike,[p]Well, the wife has a microbiology degree and she is so super cautious. She throws out perfectly good milk because "it smells funny." In retrospect, I should have asked her aunt, but I just plain forgot to call her.[p]Not to go OT, but I s…
  • stike,[p]I posted a question a couple of days ago asking "To cook or not to cook..." I opened the steaks from a vacuum package and got a slight odor. After posting the question here and talking to my butcher, I decided to go ahead with them. The …
  • Thanks for all the comments about the apple of my eye. She is a cutie, if I do say so myself. She always likes her photograph taken. Yes, her ears do look like ribeyes, LOL. I will have her do a Vanna White pose the next time![p]It's the morning…
  • One more...[p]Sorry, I'm tired and struggling to get more than one photo into this message. [p]Tom

  • Let me try the photos again....[p][p]

  • Flashback Bob,[p]They were baby backs. I might take a shot at hickory next time. I am still playing and trying different stuff. I've been barbecuing for a few years. I am planning a party for very soon and I need to perfect other items than hot …
  • shelly,[p]I've had my BGE about 3 years and I've yet to replace the gasket. And, believe me, I sometimes forget the BGE is fired up and wind up with it at about 700+ degrees on several occasions.[p]Tom
  • Tony,[p]So they don't remove the membrane from the ribs before the cryovac process? Where do I find the membrane?[p]Tom
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