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Eager Egger


Eager Egger
Last Active


  • Hi RRP: I'll give this a try. Mike
  • Thanks Mike, I think we have enough for tonight though. Everyone is bringing something. Linda and I want to have you guys over for ribs some day when it is convenient.
  • Hi RRP. My gasket is still in perfect shape. It was the second generation where the silicone was applied separately. My set up is inverted plate setter, drip pan with the grill on it. Good to hear from you.
  • Thanks Chicken! Exactly what I was looking for. Hope your weather in Spring is as good as ours here in Round Rock.
  • Glad you posted. Maybe we will get some replies. I have cooked large (at least 10#) briskets in the past, but these smaller ones are a different challenge. The kids that are coming all live in the Austin Area (keep Austin weird) and this brisket is …
  • Here's a link to the new probes. Expensive, but they will last a lot longer. I burnt the old style probe while cooking at about 300 degrees. It touched the grill and that fried it.
  • Hi Spring Chicken, it's been awhile. I had a problem recently and found I had fried the wire on the temp probe. I got a replacement (my second) and they sent me one where the probe wires are encased in stainless or something. No problems if the prob…
  • I know that cooking a beer can chicken on the egg is really good with a half full can of Dr. Pepper. Really tasty. So hopefully the sauce has some of the same flavors. My favorite is still that darn Blues Hog stuff :-)
  • HI Mike! Glad your still on here. I have not been very active, but intend to change that. Still love cooking on the BGE. Mike
  • thirdeye: Thanks for the reply. It finally started coming down and I'll regulate the air flow in the normal way with the vents. The gasket is one of the fiberglass stove gaskets and is in good shape. I had 2 leads going from the pro com into the Eg…
  • Well I just don't have that option :-) Not my kind of brisket either.
  • Thanks eveyyone for the ideas. After we cook something for awhile it gets a little harder to improve! As always a great group of people. Mike
  • Thirdeye: This is our main go-to rub. Trouble is this area has a really good Rudy's Store and everyone is use to it. I gurantee though that 70% ir more of my ribs are done with Rudy's Rub. THanks Mike
  • Hi Mickey: Yes we will sure try to make this one. Mike
  • Mike: Glad to see you are still active on the forum. These ribs are really beautiful looking. We always us the 3-1-1 method and have found it pretty much fool proof. Regards Mike Round Rock, TX
  • I have had one for about a year and a half. It gets used with the BGE for steaks and in the kitchen for anything on the Gas Range/Grill. If someone wants a steak med rare or medium, the Thermapen is the fool proof way to go. Well worth the investmen…
  • WMK: Thanksw, all straightened out. Nice to be back in again :-)
  • BeanieBean: GREAT LOOKING STEAKS! Picked a Rib Eye up at HEB for the wife and we will cook it sometime this week, Just got back from the best Sushi Place I have ever eaten at. Company Holiday dinner. If you like Sushi at all, it is out past lakeway …
  • I have always just let them sit on the plate. If the bugs are out in FL that day, cover lightly, but that's all that is necessary. Mike Round Rock, TX
  • Bordello: Several of the Guru users, including myself, attach the pit probe to the BGE Theremometer. This has worked fine for me and you simply set temperature for the dome/grid differental. Mike
  • JLOCKHART29, Last year it was in April. No firm plans yet for this year, but probably about the same time. Mike[p]
  • Julie: I had a similar problem. There are 2 spots to log in, one to the left and one in the upper right hand cormer. Try leaving, returning to this new forum and log in on the upper right spot. Not sure, but it may work. Mike
  • Mike: Glad you made it. I had some problems, but by logging in using the login box upper right corner, I do OK. It seems not to recognize my posts from the old forum. Nice to see you uesterday and per my previous post, we will report back on the gr…
  • You know what I always say: "FOLLOW THAT CHICKEN!". Nice to be on the new forum and once I figured out how to make the type bigger, I was OK.
  • Seethewave, Yikes! I thought I was the EagerEgger and then I read how much you cooked in one session. Glad to hear you going to post some pictures and welsome to the group. Mike Round Rock, TX
  • ChiliPimp, For some reason my post below was incomplete. welcome to the group and enjoy the BGE with the family. Now that's a hamburger. I can't wait until you cook something big![p]Mike[p]
  • JerryS, If you want the best in prime rib, follow this recipe. You might want to add some garlic, but that's about all. Follow the link below. [ul][li]
  • Juliem4444, These sound great! A really easy way to have a nice side for those Ribeyes I like to burn up :-) I am going to find one of those $10.00 vacum pumps and try a few. When you pull them from the freezer, how do you handle heating them up.[p]…
  • SouthTex, For 4 Adults, a 3 bone prime rib should be fine. I do not use a rub on Prime Rib, but rather just a mixture of minced garlic and a little olive oil under the fat cap along with the other spices recommended by Mad Max. His recipe is very go…
  • L, Go to the link below and you can't go wrong. I always use a place setter and add some garlic cloves for seasoning Mike[p] [ul][li]
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