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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • I don't like the starter cubes due to the paraffin odor.  I use 91% alcohol which gives a fast start with no odor.
  • I use 2 peels. I put semolina (Corn meal burns too easily) on the peel and build the pizza and then it just slides off onto the pizza stone.  I remove the pizza with a metal peel which frees up the wooden peel to build the next pizza.
    in Pizza transfer Comment by Shiff May 30
  • slantback37 said: What if I want to use a dry rub. I pull back the skin and put the rub under it, then pull it back in place.  Works great. The skin doesn't always come out crispy but it seems to when I cook the chicken indirect at 350-400…
    in 2nd try.. Comment by Shiff May 29
  • One  more thing about Restaurant Depot. They sell meat in case lots and also a sub-set of those in individual packages.  Cases are around 50 pounds or so and might be too  much for 1 person to package and freeze.  If you speak to the store manager o…
  • They look great. Start saving your money now for when Restaurant Depot opens.  Join the Kansas City BBQ Society a few weeks before it opens so you'll have the membership info available. Just show your card on the way in to RD and they will give you…
  • I think you also get a better piece of brisket when doing it from scratch. Most of the corned beef pieces I've seen in the store (especially the cheap ones sold right after St. Patricks's Day are low quality.
  • I usually wait a while before putting in the platesetter to allow the fire to get started. The charcoal will not get gray like briquettes.  As the fire gets going it will look like bright red lava.  Be careful when opening the lid when it is very h…
    in 2nd try.. Comment by Shiff May 27
  • just do a forum search up at the top of each page.  Look for Spatchcock Chicken.
    in 2nd try.. Comment by Shiff May 26
  • Looks really good.  It was great that you made the effort to do it from scratch.  Well worth it.
  • slantback37 said: I really don't know what happened the first time out. Bark, and meat tasted like it was left in a burning house. Made me real sick. Even after cutting off the bark. Still was real bad. Even had one of the guys at work who ha…
    in 2nd try.. Comment by Shiff May 26
  • My smokeware cap gets all gunked up inside the cap and I clean it from time to time.  Once in a great while some will drip down the egg but this happened a lot more with the daisy wheel.
    in Smokeware Cap Comment by Shiff May 26
  • The first thing I would do is to read through the paperwork you signed when you bought your property.  In our case, this is called the "Public Offering Statement". Ours specifies, among a lot of other things, what you can and cannot do or have on yo…
  • @jeepster47 thanks for the URL. When I did a Google search for "smokeware" it found which, apparently, is an old web site of theirs and does not list the flat lid.  If I manually go to, it shows the new product.
    in Smokeware Cap Comment by Shiff May 26
  • Jeepster47 said: Just noticed that the new slot design and the lid are both on their web page now. I checked their web site and don't see the lid listed.  Are you talking about the lid that you put inside the cap when shutting down?
    in Smokeware Cap Comment by Shiff May 25
  • Also known as shoulder Tenders or petite tender. I cook them all the time and it is one of my favorite cooks. Our restaurant depot doesn't carry them regularly, but the manager told me he can order them when I want them.  I asked for pricing info. …
    in Teres Major Comment by Shiff May 24
  • KiterTodd said: I stopped in Costco today and all they had in the case were brisket flats up to 6 lbs.  ($8.99/lbs)     When you guys get whole packers, do you ask them to pull it from the back or is this store dependent?   I didn't see poin…
  • @nolabrew - Were they chuck ribs or back ribs?
    in Beef Ribs Comment by Shiff May 19
  • You said they were chuck ribs but they look more like back ribs which are from the loin section.  Short ribs can be from the plate or chuck section. When I've cooked short ribs, I usually cook them at 250 for about 5 hours.  I check them for tender…
    in Beef Ribs Comment by Shiff May 18
  • I switched to short ribs (plate or chuck) due to the higher amount of meat on  them. They take a little more time to cook, but are worth it.
    in Beef Ribs Comment by Shiff May 18
  • Very nice
    in Beef Ribs Comment by Shiff May 18
  • I liked the fact that they were not separated into small cuts of meat like places like Costco sell.  I think the bigger pieces cook better without as much chance of drying out.
  • I've also eaten at several of them and do not agree with their list of best places.  I think Rudy's is the best BBQ chain restaurant and have eaten at many of them as we travel in the South West.  We have eaten at Sonny's a few times and then deci…
  • I have 2 peels. I use the wooden one to build the pizza (using semolina  on it) and put it on the grill. The dough slides right off the peel.  Once cooked, I use a metal peel to remove the pizza - works very nicely and frees up the peel to make the …
    in Pizza disaster. Comment by Shiff May 15
  • I use semolina rather than corn meal or parchment paper.  The semolina doesn't burn like corn meal. 
    in Pizza disaster. Comment by Shiff May 14
  • I'm curious about Sam's packaged beef (not the cryovac packages). Is it "blade tenderized" like Costco?  I hate when they do that but at Costco all their packaged beef is tenderized.  It should indicate that on the price label.
  • I use scissors
  • The red juices are not blood, they are protein. That said, it doesn't matter to my wife either.  I like it less done than my wife so I cook her food more than mine.  If it comes out too pink for her, she uses the microwave to "finish" it.  This wor…
    in So annoying Comment by Shiff May 9
  • They have it here in Pennsylvania. Just bought 5 bags to last me while I decide which charcoal I want to try next. They still had some left but don't know how many.
  • Jeepster47 said: @Shiff ... you've reversed your numbers ... Chuck short ribs are #130 and short ribs from the plate or rib primal are #123. I agree with you and @cazzy that the supermarket (even specialty market) butchers confuse things…
  • Jeepster47 said: Shiff said: According to the NAMP definitions for meat cuts, the Plate Short Ribs are NAMP 123 and consists of ribs 6,7 and 8.  ... @Shiff ... NAMP 123A more closely describes the three bone Plate Short Ribs ... …