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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

greeneggsandham ·


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  • 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 …