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  • Please accept a suggestion on starting a fire in the egg. Lite a paper towel with a little oil (any type of cooking oil) on it in place of the starter cubes. I'm a newbie that learned this trick on the forum about two months ago. It works great a…
    in First cook! Comment by hdrider July 2008
  • Rod, you see our posted ride on the 23rd? Randy is lead and I'll be going as well. Where can I get the shakin the tree rub?
  • I cooked two 5 pounders the other night and they turned out great. I used the stainless stands and cooked indirect at 400 dome for about 1.25 hours. I put an aluminum pan underneath them with two cans of beer. I also used JH along with a little s…
  • Thanks!
  • Please give us more information. The photos are awesome, but how bout sharing the recipes for both the wings and the scampi. Newbie wants to try both of these this weekend.
  • I appreciate the eggspert advise.
  • Thanks for the tip. I have passed the place a thousand times but have never stopped. I'll be going by there within the next couple of days and I'll let them know you referred me.
  • I went to the Kroger in Dacula, but as far as I know they are all selling it at the same price of $1 per bottle. The bottle size normally sells for $2.49 and that's a huge savings in my book. Just check the expiration date. The ones I bought are …
  • Are you going to put the butts in the fridge until you need them tomorrow? If yes, are they as good the next day and do they lose any moisture?
  • Thanks for the tip! I bought a grocery cart full today, but everyone needs to know the sale ends on the 19th.
  • Thank you all for the valuable education in steaks! The information will surely help me in the future.
  • Good advise. Thanks!
  • I guess the great deal on the steaks wasn't such a great deal after all. Problem is, I had some good friends over for dinner and I have been bragging about how good the egg cooks everything. They seemed to like the steaks, but I know what the egg …
  • I'll be trying your recipe tomorrow!
  • I would suggest using extra virgin olive oil instead of butter to cook the chicken. Once chicken is cooked you can remove from pan and let rest a few minutes covered with foil. Deglaze the pan with some white wine or chicken stock and drop a pat o…
  • I had great bark on the two butts that I cooked yesterday. I think the success came from the dry rub that I coated them with. I wrapped them in plastic wrap and they sat in fridge for about 18 hours before placing on grill. Plus, I let them sit o…
  • Thanks again to all you eggsperts that gave me some advise. I warmed up some coca-cola and added some butt rub to it, poured on both and shaked a little more dry butt rub on all sides. They are foiled and the grill is at 350. I'll let everyone kn…
  • You guys are awesome! I'm going with the foil idea and bumping to 350. Thanks much. Is it possible that if it gets to 200 that I can still pull it or am I going to have to settle with chopping?
  • Nice cook!
  • Are there directions somewhere so I can post pictures?
  • Final check and this thing is holding 250 steady. I love my egg! I can't wait until I pull these butts and watch all my friends enjoy. Good night all and thanks again for being there for a newbie.
  • I'm with you, but the payoff tomorrow will be when you see all those smiling faces as they bite into that delicious brisket. I got two 7 1/2 boston butts going now and plan on serving 15 peeps around 3 pm. Good luck on your cook.
  • I'm a newbie but I have used a drip pan successfully on a couple of cooks already by putting small balls of foil under each corner. This keeps the pan off the platesetter and allows airflow under the pan.
  • Great information thanks!
  • Nice scooter! I got three: '04 Fatboy, "05 Electra Glide, and '08 Street Bob (actually it's the better halfs). I like your keen obsservation and deductive reasoning that led you to know I ride a Harley. I got syn3 running through my veins!
  • Thanks for the quick response. I got a feeling that if these things turn out good I'll be converting a couple of more gas grill users. Another question: Do you guys recommend injecting the meat with something like chicken stock or apple juice?
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