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  • i have never experienced any effect from breezes. and i cook in squalls and blizzards in new england. frankly, i don't think it is possible for wind to really blow INTO that little crack, even at 250/400/ not how wind works. when a building …
  • well done. well and truly done. congrats don't get too excited though and start feeling those oats. that's their first win at home against the pats in over 9 years. true, though. the pats have some work to do. but let's remember, that's to…
    in WOW! Comment by jagweed September 2009
  • i think you mentioned a heron in the yard (or area) even before the pond was filled... too bad about the fish. gotta admire the ruthless efficiency though. yikes.
  • that's too bad. man o man. does it work to have any covered hiding spaces? or does the heron just sit there until they peek out from under the rock? did you lose any of the old boys, from the tank inside? sorry to hear it, missus essexco br…
  • that's what you deserve for buying ground pepper in bulk! who'd a thunk the zipster would stoop to such a thing?!?!?! don't tell me that sauce was from a jar, too.... still, looks great. just giving you (much deserved) grief for not grindin…
  • great pics... gotta love the subject line versus content, though. hahaha i kept scrolling for the steak pics. excellent way to keep the reader engaged! all looks beautiful...
    in Steaks Comment by jagweed September 2009
  • ...and there's no sense checking the egg every ten minutes before going to bed. better to hit the sack and check once at 4 am if you need to. an ice cold egg at 4am is far different than an ice cold agg at 8 am.....
  • nicely done, zip. when you were prepping it, did you touch the tip of a finger to your tongue to see if it had some heat? the dryer and hotter the weather, the hotter the pepper. i wonder if it is as strong as the "typical' one you might get wh…
  • wait. it'll come down.
  • quite the whirlwind. how are you related to the brothers? is it your family?
  • a "stike" is 25 eels
  • that's not obnoxious. obnoxious is going to wikipedia and then reading it and trying to type it like it's something you knew off the top of your head. (i miss the guy, he must be studying for his A&P midterms... and by "miss" i mean, wel…
  • Happy New Year Max, and thanks for the reminder. I'd have felt like an idiot if i'd kept writing "5769" on my checks tomorrow. L'Chayim, baby. (stike)
  • they will separate quickly just from shrinking. and even closely put together it wouldn't effectively "add" them into one mass. put the smaller one on a little later, and if/when it is done sooner, keep it in a cooler til the pother catches up
  • safety is only one consideration. collagen breakdown is another
  • you're five messages deep in a thread about poop. don't get all prim and proper now. :laugh: like walking out three minutes from the end of a don rickles show because he finally made fun of you...
  • it's that home ground is likely to have far less bacteria. the danger in store bought isn't the same, because they push hundreds of pounds of beef through the grinder every day or so. and then they have a 17 year old kid clean it. trust me. i wa…
  • when in doubt.... hahaha
  • smell is really the only way to assess things. if it is yeasty and sweet, there are minimal concerns, beyond the searing pain and cramping, i mean. if you have other questions, email me offline. this would be my second "potty thread" of the day…
  • "TMI" would be a description of the actual jetsam. I can go there if anyone wants. This is much more fun than trying to explain galvanic coatings.
  • one of the things i enjoy most about my home-aged steaks is the satisfying gurgle in my descending colon as the erstwhile beef makes a head-long rush for daylight. there's also usually an overpowering stench of cowbarn permeating the house too, whic…
  • it's a non-issue. there's no way it can hit those temps and off gas.... i'm done with that discussion. you guys have a ball. hahaha
  • i was goofing... sorry. doesn't translate well here.
  • I heard that stainless steel could be dangerous exposed to high heat so that's why I asked the shop welder. FWIW
  • see your mail. not worth typing it here... it's been proven over and over here (or at least alleged) that i dunno anything that i'm talkin about. hahaha
  • guy says he hopes the thread goes away, but stuck with it and read every post. hahaha was telling someone off-line the whole point of the exercise was to see what person would complain at the very end that the thread was rotten and there was no…
  • seems like a pretty fair review. i just do not understand the violent trimming of the steaks. two weeks aging isn't much, and there's nothing to trim. the guy aged them, then removed all the best stuff. i get the 45 day stuff from the butcher up…
  • send it to the dude that ate the pot of stew he left out all night. he said that if we didn't hear from him in afew days, then it was bad. where is he now? :ermm:
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