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Last Active


  • How do you go from direct to indirect (besides the obvious) doesn't this really throw the temps off? Or does the platesetter coming up to heat simply help with the cool down? Do you leave the meat in during this or allow it to rest until you're sta…
    in tri tip Comment by dls2122 July 2008
  • Maybe the problem here is the term "room temp". I have a friend that cooks steaks at a resturant and his explanation is this - I have no idea if this is a myth, old wives tale, something that's in our mind or whatever. Taking a tender piece of mea…
  • Not sure. I guess you'd just cook it less time to avoid it drying out. I'm new to all this so not the best to offer advice. It was great as written - that's about all I feel qualified to say.
  • Whoa - first time I've been completely confused. Everything I've read says steaks should be cooked at 650. Now I read that this can damage my gasket? Could I get a little more info? Thanks, Don
  • Some of the eggsperts here will probably have better info, but you absolutely want lump coal. BGE sells bags of it that people say are very good. I like Cowboy lump also. I bought Royal Oak lump and wasn't as impressed, although no major complian…
  • Congrats on your retirement. I'll offer you up a toast tonight! Don't know about the mushrooms or the struggle, but boy oh boy that pizza certainly looks good. Homemade crust? Don
  • No, they weren't weren't greasy (how's that for timing!) He suggested a very lean hamb meat and you dont' have much in each chip, plus I think it crisps up or something, like a baste. Try them, you'll love them. Tostito's might work, just a dif…
  • Thanks for the time table - along with your post yesterday this is very helpful. I'm making my first boston butt for Sunday and would have been way off timewise. On my weber I would have cooked this about 7 hours indirect, but hotter. I knew it w…
  • I have to comment that I am constantly amazed at the good advice this forum gives. Nothing completely replaces experience, but at the same time, nothing quickens that leaning curve faster than good advice. Thanks to all of you. Don
  • Good Morning. Can I ask the size of the butts? They look great!
  • Wow - outstanding. You're post earlier about the poppers and chicken got me going down the app track - now you post this -- I might not shut my egg down this weekend! Thank you for this post - I assume you used the SCOOP fritos? Don
  • trex? what's that?
  • Is this the same recipe that's on the DVD? I watched it and was wondering of it was worth the effort for a quick bite. I wasn't thinking about putting htem on a 2nd "shelf" but doing them alone. Another poster had an excellent comment - the bacon…
  • As luck would have it our IT guy was in the next office and I asked his advice - he said outside of quick patches and updates he would never put any money into an old machine - to him old is 3 years old. New computers are simply too inexpensive and…
  • Welcome aboard. I'm also new to EGG cooking. I bought my EGG expecting about 80% of the claims to be true - nothing is REALLY that good and easy. Boy have I been suprises. I have not found 1 eggageration yet. Everything I have cooked on the egg…
  • I have to try the oil/napkin method - hadn't heard of that. Lights quick and hot? I'm game. I've been using starter cubes that have worked well for me. I'll have to try this. Just reqular vegetable oil I assume. Thanks for the hint - I'm new…
  • Wow - gotta love this forum -- I made a joke (which happened to be true)and wound up with a great sounding recipe that I have to try. Thank you! For that matter, thanks to everyone for their response. Don
  • I'm a new egg cooker and by no means any kind of expert, but I found throwing it in the swimming pool worked real well. Okay you caught me, just kidding. I also, being new, had a problem of overshooting the target temp (these things are QUICK) a…
  • McCormick spices now have rubs. I'm not a huge fan of most of them - you know same ole same ole problem - however they have 1 really good rub - it's a sweet chipotle rub. Comes in a jar - no brainer - fits the lazy factor perfectly - then add to t…
  • Those look great. Congrats on a job well done. I'm officially hungry now!
  • Sounds good - it's for dinner tonight so I don't have 4 hours but will keep this in mind and try it when I have more time. You can never have trout too often!
  • I too remember my 1st time - like it was last week - oh yeah - it was. Love my egg. I have tried to use it every night and am trying all kinds of food - no disappointments yet. I'm making fresh trout tonight. I have turkey and brisket to go and …
  • Thank you. As a new egg owner - this is a great resource - thanks for your time and effort putting this together!
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