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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

aem ·


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  • sumoconnell said: I'm buying some OO today.  Maybe another RW group buy in austin? I was thinking the same thing.  I'm down two 3 bags.
    in Out of lump! Comment by aem April 4
  • I did a Tri Tip today.  Sous Vide at 145F for 3.5 hours.  Finished on the Egg for a nice crust.  Very tasty.  Fairly tender (particularly since it was a select cut).  I wonder if a little longer or a little cooler would end up more tender.
  • Sous Vide Chicken Breast is amazing
  • I've had the Sansaire for a few weeks now.  Boneless chicken breasts are fantastic, tender and juicy without a chance of overcooking.  I've done a few high-quality steaks (Prime Rib-eye) and a few lower-quality (select sirloin), both with good resul…
  • I've driven through Lubbock a few times.  The town literally stinks.  There are many stockyards there and depending on which way the wind is blowing the smell can be staggering.
  • Rudy's is a chain and there seems to be some differences in the menu between them, perhaps the way they do the meat also.  I know Rudy's in Austin in my favorite BBQ place (particularly the one on 183).  I've tried the on in College Station and wasn…
  • I like to make extra chicken and freeze it to use in tortilla soup.  We use a super easy recipe that is basically Chicken & Rice soup, a can of Rotel tomatoes, and frozen corn.  Add chicken, heat in a crock pot (or stove top if you're in a hurry…
  • I decided to do a Mueller family tour. I went to Louie Mueller In Taylor, John Mueller Meat Co in East Austin, and La Barbecue in South Austin. I visited each on a weekday shortly after opening and ordered beef sausage, moist brisket, and either p…
  • I could do a Mueller family tour. I like that
  • warwoman said: If you're in Austin, try Franklin's. It's relatively new, but listed the No. 1 BBQ spot in Texas by Texas Monthly. Yes, I'm in Austin and have been to Franklin's.  it is very good but I'm not looking for a two hour wait. 
  • Foghorn said:The Salt Lick in Driftwood (and a stop at Driftwood Vineyards) is another great option. Just my opinion, but the Salt Lick isn't worth the drive.  I'm also not a fan of Cooper's, for what it's worth.
  • Raymont said: I recommend you buy this instead.. Scientific quality and can heat much larger volumes of water.- I bought one just like it and am very pleased with it. Yeah, might be technically better but that looks too industrial. I could al…
  • I may regret it, but I decided to order one.  I think they've already hit there funding goal so I should get a unit in a few months.
  • When I had a Weber Smokey Mountain smoker I understood the primary purpose of the water pan was to create a large thermal mass to help stabilize/hold temperature for low and slow cooks.  The egg doesn't need that.
    in Bobby Flay Comment by aem August 2013
  • For cooking I use a Kuhn Rikon Vase Spice grinder.  It has inserts that hold the spice which allows you to use one grinder for different spices. For the table I use Bodum Twin salt and pepper grinder.  Not the best grinder, but does an okay job and…
  • I have a 13 yr old Golden who is my grill buddy.  She gets happy when I pick up a box of matches to light the egg.  She's figured out that the only time she gets table scraps is when I grill. Goldens are the best.  Sweetest dog I've ever known.
    in My grill buddy Comment by aem July 2013
  • Mickey said: So many better places than Rudy's to eat BBQ in Austin. Perhaps, but the Austin Rudy's have consistently GOOD (maybe not great) BBQ at a reasonable price without having to queue up for two hours for the chance of getting in…
  • If it's just the brisket, do you get extra moist?  Maybe it's too rich for you.  Or, maybe they use nitrates to get a smoke ring.
  • Is it just the brisket? Or all their meat?
  • Pork Tenderloin with Montreal Seasoning.  Salmon with John Henry's Pecan Rub.  Boneless Chicken Breasts with Lemon Pepper or Pecan Rub.  Grilled veggies on the side.  Simple, fast, good. 
  • Harmening said: I love the simplicity of BBQ joints.  Paper plates, white bread, plastic utensils... Paper plates is fancy for some BBQ joints.  More than one serves on butcher paper.
  • henapple said: I'm sure his bbq is good but is it like cuban cigars? You only want it because you can't get it? Perhaps.  I would put his brisket up with Smitty's in Lockhart and his pulled pork, as I said, is the best I've had.  I'm no…
  • lewisj82 said: As always, remember... Pics or it didn't happen! It happened.  Relatively small group, about 60-70 people.  Essentially all you can eat.  I had the brisket, ribs, sausage, and pulled pork.  The brisket and pulled pork were…
  • The Cen-Tex Smoker said: I just left HEB Bee Cave and they had gorgeous CAB briskets for $2.18lb. Were they labeled "Natural"?  Saturday I cruised by the meat case at the Lakeline HEB (having picked up a Prime NY Strip and Natural Pork Tender…
  • I picked up 7 bags today.  Very nice people.  They still had some left after I bought mine (maybe 1/3 of a pallet).
  • With the Guru I find I have to close the damper almost all the way to stay at 250.  I take the blower off the adapter and look in the tube to get the opening right.  From the outside it looks like I have it closed all the way.  And then I close the …
  • Elevating the middle of a larger packer over a ball of foil also works.  Learned that trick from the Weber Smokey Mountain crowd.
  • I really like it for long cooks.  I can sleep, run errands, etc without watching the temperature all the time.  I haven't used the ramp feature yet. Don't know if I will.
    in DigiQ2 Comment by aem June 2013
  • I usually start as usual and then after 5 or 10 minutes put the fan in place and let the digiq take over.  One thing I have found is to get under 250F I have to close the damper on the fan almost all the way.  So if you are running hot, try closing …
    in DigiQ2 Comment by aem June 2013
  • Pork Terderloin is one of my favorite things to grill.  I get the Natural ones from HEB in Austin.  Olive Oil and either salt/pepper or McCormick Montreal seasoning.  Raised grill @ 350-400.  Roughly 18 minutes, turning every 6.  Fantastic.  Good en…