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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

coyote ·


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  • My tenderloins got up to temp quicker than I thought they would.  I should have started with the temp probe in them and kept checking.  they got up to internal temp of 150 before i pulled them, so I got medium well/well done.   I tried to get them b…
  • thanks to all for the tips. I only needed to replace the top gasket. Strapping the hinges and loosening the band and pulling the lid off worked great. For a work surface, I used the base of my shop vac. I pulled the top off the vac and used the …
  • too bad I checked this post *after* I tried a rump roast (Angus choice). Rubbed with Penzey's Roast rub after some olive oil. Used a plate setter and roast rack with drip pan. after about 3.5 hrs @ 225 hit internal 147. We were pretty disappoint…