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  • I did a test bird a few weeks ago and iced the breasts and kept the egg at 350 for the entire cook, it worked great. The brine didn't hurt the gravy made from the drippings at all, just remember to add salt after you have tasted it.
  • Brine it, I make my brine a little strong, and use top quality spices and fresh herbs from my garden. I've smoked and deep fried turkeys for over 20 years, I've recently thrown away my injector and have gone 100% brine. Nothing beats a good brine …
  • I did a test Turkey yesterday, points of interest. Read Mad Max's recipe on Naked Wiz he makes several points two of which are huge. 1) Ice the breast. 2) Use spacers between the fire block and the pan. Both of these make a huge difference in …
  • Whole Sirloin cooked low and slow like a prime rib roast, heck a prime rib roast is good. I'm thinking of spatchcocking a turkey just to give it a try.
  • Not very often really
  • A really good parchment paper should cost about 50 cents for enough for a 14" pizza, That is not so much on a grill that costs what a BGE costs. Plus while I would never reuse paper from one day to the next, I have reused a sheet more than once in …
  • One year the guy that won the Vidiala onion contest was disqualified for using Texas 1015 seeds. Truthfully Noonday and Vidiala onions are great. Mayan Sweets, Wala Wala, and Maui's are all real good. But for an onion that will taste good planted …
  • We live a couple of hours from the border and go across at least once a year. Mexican Coke is about a dollar a bottle there at a restaurant if you leave the bottle. I always have one bottle before switching back to Coke Light, Or maybe a Negra Mod…
  • Ok, first I'm a old style cook, I don't measure unless I'm baking. Second what I like may be a bit different then other people, so vary to taste. Marinade 2 Pork Butts Trimmed 1/2 Large can of pineapple juice 1 1/2 Cups teriyaki marinade from…
  • I use the theory that pork likes sweet, and chicken and beef like spicy, so I've only used it on pork.
  • That is a really nice design. He did a great job.
  • If temp is steady go to bed.
  • Fidel, Thanks for helping. I also keep fish and I posted an issue I was having on a Koi keepers board. I had paid for some flooring,(two Pallets worth) the seller sent me a bill of lading that stated prepaid. About 4 years later they went bank…
  • The other reason to start early. It was a lot closer to 11PM than 10PM when the egg came back up to 220 Deg. Things always take longer than planned, so I plan to start early. I took the marinade from one of the bags and boiled it for 30 minutes an…
  • Several reasons to start so early, one is the dinner is a go 30 to 40 minutes away, and I want to do the pulling at home and place a couple of 9x13 heaping with meat in a preheated cooler. So I figure that I pull the meat, let it rest, pull it, and …
  • Sorry for the late reply, but I bought two pack this weekend, that already had the membrane removed. Spend a couple of minutes trying to get it started, then realized that is was already removed. Note to self, Prep meat before testing beer.
  • Sorry for the late reply, but I bought two pack this weekend, that already had the membrane removed. Spend a couple of minutes trying to get it started, then realized that is was already removed. Note to self, Prep meat before testing beer.
  • I get my adjustable rig today, but on my old smokers, I liked to cook Ribs over brisket flats. Pork fat is good,
  • I would bet on uneven heat and one stone taking longer than the other, I had just planed on pulling the ready pizza, moving the half done one to the hotter stone and throwing a fresh pizza on the cooler stone. Any thing that could cut 5 to 8 minute…
  • Kim, Do you use two pizza stones on the egg at one time? I would love to be able to do two pizzas at once. With 4 kids, add a few friends, I need 3 or 4 pizzas in a pretty short time to keep them from revolting. Thanks
  • Can help much with the sizes, but one thing I like to do is trim the brisket flat as lean as I can, and put the Pork on the top grill. MMMM pork fat mmmmmmm.
  • Gandy Dancer the playingwithfireandsmoke version is similar to the Cooks Illustrated version that I have been using for at least 10 years. Although I like to cook just a as close to 210 as I can get, then figure on 3 1/5 hours for a 7 to 8 lbs roa…
  • Suggestions BGE Pavilion Eggvillion Veranda but not shed, I have a shed that houses my pond filter and pump, that is not a shed.
  • GrillMeister, Thanks, I was going to take 281 up to the Eggfest, then drop off an Egg from the yahoo board in Austin and take 35 Home. Guess it will be 281 both ways. Maybe one day 35 will be finished from San Antonio to DFW. Keith
  • I've cooked them in the oven and everyone liked them. I pick up my egg Saturday at the Texas Eggfest and the family has already requested that I try a few on the Egg. One thing we are considering is just buying a cheese and adding our own toppings.
  • On a different forum, it was mentioned that they are expecting 200 people for this years Eggfest.
  • How would most of us know, we've never had a bottle open more than a few days. No seriously, It should be ok, as long as the top was tight. The bacteria that lives in wine dies when the alcohol content goes over something like 20%, as do most livi…
  • Looking at some old posts, this is the list that I can figure out. I'm betting I missed a few. Yep Keithww Spring Chicken kolbdriver RJH Austin Smoker Bevo Photo Egg Nope AZRP mollyshark
  • I've ordered a potlifter to help with the process.
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