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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Richard Fl


Richard Fl
Last Active


  • I agree that the open front is more convenient.  regard the base I have a large paver with green feet on top for the BGE to rest..  Somewhere many years ago it was said that the air gap is the way to go so I did.  Best of luck.
  • I like to use this powdered form when making rubs.
  • He is my method of using Egret's ..  EGGjoy!
  • google  and youtube have several options. I like them chilled with heavy cream in the morning.
  • Green Chili Pork works with butts and also pp.
  • Get yourself a hot fire for 20-30 minutes, then shut everything down.  Might even throw a steak on in the process.  It works.
  • Florida or Maine?   Both EGGcellent with this recipe.  Florida lobster season starts the last Wed and Thur this month.  Watch out Buggies!
    in Lobster! Comment by Richard Fl July 10
  • TexanOfTheNorth said: That's the way to mix it up! All looks great. Never heard of spaghetti pie so, if you have a minute, please elaborate a bit. Take left over cooked pasta, no sauce, Mix per lb dry pasta after cooked pasta, 3 eggs and a …
  • Nice looking snack.  When Ken Harvick places in the top ten most weeks in NASCAR Outback Steak House gives me and all other fans a free blooming onion on Monday.  I go in order an adult beverage and take my onion home.
  • I do them indirect 350F with a drip pan with some liquid raised on some feet underneath.  Pull around 150F.  Usually do a bacon weave on it.  sometimes mix grated cheese with the loaf before forming.
  • Here are a few ideas:
  • This might give you some ideas. 2.
  • Just post in subject WANTED xxx. A few years back I had bought a veery old Japanese Kamado that needed a band to open and close.  Asked the forum and someone in California was replacing the hinge for the new spring type.  We traded some spices for t…
  • Nice looking ribs.  If you eggjoy the oriental flavor get some Char sui seasoning, avaiable in most oriental markets, and use as a rub.  I spritz with 1/3 each water, orange juice and soy, if you like sweet, if not substitute apple cider vinegar for…
  • This might give you some direction.
    in BBQ Sauce Comment by Richard Fl June 21
  • Here is a nice tenderloin.  Usually there are two to a package, I just use both and place end to opposite end.  Wrapping is bacon weave is a nice touch. Tenderloin:…
  • Not sure of weight, but then you may have shipping to consider.  I bought several boxes many years ago from Kamado in Atlanta and found that it was hard to light with a MAPP but once going gave a long hot cook.  Ended up using about 1/3 coconut and …
  • Try cooking them like country ribs if you insist on single ribs.  I know they will dry out faster if you do not watch them.  the fun in doing whole ribs is to keep them low and slow. However I have cooked whole ribs, St Louis and Babys around 350 f …
  • I have  bought 2 like that for $10 each at estate sales over the years.  They are restorable and if kept below 350-375F work great.
  • My large BGE: A restored Imperial Kamado that cost : A small BGE that a dealer gave me after his truck backed into my car at an eggfest: My latest, a #4 Kamado direct from Japan after 40 years, I bought at an estate sale and call it "Black …
  • This pernod butter works great with escargot or oysters.  Sometimes I add some asiago cheese to top.
  • Started yesterday.  It has done this a few times over the years and has in the past been corrected usually within 24-36 hours.  Hope it comes back soon.
    in Old Forum Comment by Richard Fl June 10
  • Handcyclist said: Before you start preparing the egg and heating it up, place the salt block in your oven at 250 degrees.  Every fifteen minutes bump the oven temperature by 15-20 degrees until you are close to your desired egg temp.  Move th…
  • Walt2015 said: quick question-- how do yall store these when not using? any sort of cleaning? I used to let it cool and take a plastic brush and scrub with a little water.  Realized that I was eggcellerating its demise, so now I let it co…
  • Toxarch said: I was thinking of getting a block and doing the sear part of a reverse sear on it. Would be nice if they had a sale on the 8x12. Guess I could do 2 of the 8x8 blocks. Depending on which size egg you might make sure that they…
  • This will kick it up a notch or two.
  • +1 @250 5-6 hours indirect. I sometimes will spritz with 1/3 each water, soy sauce, apple cider vinegar to help keep moist.  Most of my cooks with beef ribs are with bone down.  Depending on amount of meat on bone the cooking time may be shorter so …
  • +1 for Red Boat. I sometimes mix with Kikkoman soy sauce and a few garlic chives chopped fine.  I prefer Kikkoman brand because it does not have as much salt as most of the other brands.
    in Fish Sauce Comment by Richard Fl May 31
  • Some folks make sausage.  I prefer to boil and make chili -green or red don't matter or add to a pot of beans after it has been boiled.
  • Figure 1 hr - 1 1/2 hrs.  @350 depending on size.  I prefer to brine for 24-36 hours even if they have a salt solution.  IMO it balances out the salt content and gives a better moist bird.  Just poke lots of holes with an ice pick or skinny knife bl…