Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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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  • 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…