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Carolina Q


Carolina Q
Last Active


  • fishlessman said: YOU obviously can't eat it   Yeah, I'll have to pass.   I've gotten quite used to lower sodium though.
  • fishlessman said: is the blues hog sweeter than the red, have tried the red, cant imagine a bbq sauce could be even sweeter than the red. its like the candy on a candied apple with chili flakes I've always heard Blues Hog was VERY sweet…
  • @hondabbq, I've never even seen Blues Hog or Tennessee Red, but found a couple of recipes. Haven't tried either and wouldn't know if they were "right" anyway. The end product of the Tennessee Red doesn't look the same as his real one, but that might…
  • Look at it this way, BGE sells the egg with a fire ring and a grid. Period. Must be a way to do direct cooks with the grid down low, eh? But some guys prefer to raise the grid and still cook direct. Still others like indirect cooks with a platesette…
  • Not bad.
  • I dunno, I think spatched birds are every bit as good as rotisserie'd chicken. And I find it less work to cut out the backbone and throw it on the grill than to deal with setting up my rotisserie and then scrub the roasted chicken crud off the forks…
  • Be sure to make note of what seasonings you used in your experiments. Whether it's great or awful, you'll want to remember what went into it! I haven't purchased a commercial rub in ages. I have to watch my sodium intake and making my own rubs mak…
    in SPOG Comment by Carolina Q August 17
  • Focker said: Carolina Q said: You lost me at "Ragu". He did state prior, "In the style of Dixie".  Actually, he lost me at "spaghetti in style of Dixie", but I was just gonna leave it at Ragu.
  • You lost me at "Ragu".
  • Did you forget to remove the ceramic cap? No airflow, no fire. Been there.
  • Why wouldn't you open the dome? I never baste anything, but I open the dome without hesitation whenever I need to. Zero impact. Oh, the temp changes when I open it, but it's back where it was within seconds of closing the dome. This is not a stick b…
  • blasting said: I mean no disrespect to your solution @Red Stick Egger , why not just get a smokeware cap for $37? Perhaps because there WAS no Smokeware cap in 2009 when Red Stick posted this. 
    in Rain Hat Comment by Carolina Q August 14
  • Mattman3969 said: Thanks guys!!   I will keep that in mind for larger amounts of meat and more importantly the chicken salad.    Or when you don't want to have to overcook the chicken. The mixer will "pull" it even when it's not yet pul…
  • Looks great! Next time, cook your chicken to normal done temp, then...
  • Beautiful! Those would have been superb no matter what you cut them with. Or on. 
  • Morning, Jay! Good to see you around these parts.  I guess Kathy's a keeper. Hey, guess what I found in CT! King's Hawaiian Rolls!! I've seem 'em at Mom's in VA, but never here before. Time for some SHRIMPBURGERS!!!
  • nolaegghead said: Regardless, you got it done. Well played.
  • Rain? What rain? Pic "borrowed" from @Spring Chicken.
  • Great looking pie! Same pan I use. Perfect. Did you use the dough? Looks like it. From a bag of flour to eating pizza in under two hours.…
  • That's a shame, just because of the price. Likely would have been gone by the time you got back anyway. Get thee to a Walmart and replace it for <$10. Same cup. Only time I ever made it to Chavez Ravine, Lasorda was the manager. Been a while.
  • bigbadben said: While you could get the functionality the op is looking for, Weber grids will rust and bend. Ask me how I know... I've been using the one in the pic for about a year or so. Almost every cook. I know it will eventually …
  • Well, at least it ends in a vowel.
  • I don't know the first thing about KJ stuff, but it looks like you could do this with a Weber 18" grid, three carriage bolts, some nuts and washers followed by a BGE or other quality pizza stone. You get indirect or raised direct as needed. Unles…
  • Looks good. lad you enjoyed it. Don't worry about the shape... round tastes exactly the same. That said, if you want a round pizza, you need to start with a round dough ball. Here's a short Tony Gemignani video on forming them. Buy or make the…
  • This one? Made by Weston. That's a GREAT deal!!
  • I just did this for Mom's birthday. I cooked them all to finish, pulled, added a bit of Eastern NC vinegar sauce and vac sealed. Did this the day before. At the party, I put some water filled stockpots on the commercial stovetop where we had the par…
  • I don't remember the last time I tried oysters. I DO remember that whenever it was, that was when I swore I would never have them again!! Horrible!! However... You people keep drooling over them. And then there's my son who was on a business trip …
  • I want to get a single burner hot plate for outdoor searing of sous vide stuff or maybe smashburgers. I would use a gasser sideburner, if I had a gasser. Either would be ready to go in a fraction of the time needed to get lump hot. Could be used fo…
  • smbishop said: I probably got the recipe originally from you!  I will have to try the soup for sure.  Yeah, I've posted it before. Try adding about 3 oz of tomato paste next time you make the sauce. Great either way, but I think it'…
  • hahaha, I was about to tell you about a delicious red enchilada sauce recipe... until I realized you were using it! Try her enchilada slow cooker soup sometime. Uses one recipe of that sauce. Wonderful! http://www.gimmesom…
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