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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

smoke ·


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  • thats right, beans, tomatoes, ground beef, sausage, just whatever really
  • breast the ducks out, butterfly and stuff with cream cheese and jalapeno, and wrap with bacon. cook direct at 325 till bacon is done. as for the geese. just throw them away and dont waste your time.
  • how how of a temp 350?
    in butt Comment by smoke August 2008
  • do i need to cook this at a high temp, like a steak
    in beef kabobs Comment by smoke June 2008
  • where can i get one of those hangers?
  • i dont know of any others, but ive only been eggin for as month or so, but im the talk of the neighborhood, everyone wants to come eat. the last spares i cooked were at 225 for 3 hours with no drip pan. they were good but maybe a lil tough. probaly …
  • thanks jojo, i have 2 spares and 1 baby back. so your thinking around 8 hrs for spares and 3-4 on the baby backs at 225 you might be able to smell'em im just right down the road in olive branch
  • dont think i can come up with that in mississippi
    in tuna help Comment by smoke June 2008
  • looking good. really like the webpage pic.good luck to yall
  • thanks for the advice about all caps. I'm going to try the recipe tonight and i will give you the results tomorrow. so 4-5 minutes on each side at around 550?
    in FIRST FILET Comment by smoke June 2008
  • what time and temp would be suggested on 2" medium rare filet.
    in perfect filet Comment by smoke June 2008
  • for the chicken, i rubbed it with veggie oil to hold the rub in , then added a few a cajun spices and rendezvous rub, then smoked for about 1:15 at 350 using apple chips. ribs i smoked for 3 hours at 200. using wickers as a baste and rendezvous rub…
    in perfect filet Comment by smoke June 2008