Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Merry Christmas and may your holiday be filled with delicious food and loved help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

greeneggsandham ·


Last Active


  • Here's my 2 cents: Rub it liberally with garlic, pepper, rosemary and salt. Set up for indirect with the place setter (legs up) and drip pan. Sear it in a hot egg at 425-450 for 20 minutes, then damper down to 350 and continue cooking for about…
  • I just posted a thread on this very subject (see brined & honey-glazed Christmas ham). I posted my recipe, but I'm unsure of the cooking time. Probably around 16 hours, I'm thinking. You won't have time to brine it as long, but it should stil…
  • I'll recommend a soul-food restaurant, not for the bbq, but for the fried fish and fried chicken that are out of this world. Try Mert's Heart & Soul, downtown on College Street.
  • too late now, the bun is in the oven. i've got it at 200 and i'm aiming for 14-16 hours. it's one hell of a hunk of meat - 13 pounds on the bathroom scale. and judging from the rest of this pig that we've already put away, lean isn't going to be …