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

tmsplatt1

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  • Sparky, yea if you do them at 400-ish, the bacon is crispy and the peppers are cooked through. In about 20 mins they start to fall apart and get a little more limp than I like, especially in the pepper rack. If you use a flat pan like the other post…
  • Oh yea...the "splatt" thing, i forgot. I used to compete regionally in racquetball. There is a shot in the sport called the "splatt" shot. So the "tm" portion is my initials, "splatt"....well...now you know...and the "1"....well....I was once number…
  • Yea, absolutely I'll take some pics next time I do this, but for now just imagine a hot cob of corn. hehe I'm actually from Atlanta and shopped at the original BGE store in Decatur, Ga. years and years ago. I moved to California in 2000 then Phoeni…
  • Charles, I just made some awesome wings last weekend for the first time on my new large egg. I started with marinated wings (tomato based, slightly sweet) and cooked with indirect heat at 275 degrees via the plate setter for 2.25 hours. I felt this …
  • Erin, I have a bomb turkey recipe that's so easy and also works great for the legs too. Clean your legs and pat completey dry with a paper towel. Next put a liberal coat of a good olive oil (not the cheap stuff) then again a hefty dose of kosher sal…