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  • Spring Chicken, Here is another spin to get the heat back. Save some of the pepper's seeds and membranes and mix them into the cream cheese. It gives the kick back to the ABT. bigarms
    in Seafood ABTs Comment by bigarms May 2006
  • Q-Scoop,[p]A couple of things could be wrong.[p] 1. Your tempature gauge could be incorrect - recalibrate to be sure[p]2. You are felts are worn and need replacing[p]Is this a Large/Med/Small egg? [p]Did you try and stablize the temp before or afte…
  • Williams,[p]I would clean out the egg......old charcoal, ash and all. Then I would go and get another brand of lump...personal opinion.....I hate Cowboy brand. I use Royal Oak....some may like it..some may hate it..but for me, it doesn't give a sm…
  • Louisiana Redneck, Do you have a recipe for the crabmeat stuffin.[p]Thanks
  • mad max beyond eggdome,[p]I stopped flipping my burgers. I go 300 - 350 until they are firm.....about 30 mins. Use a little pecan for a quick smoke.
  • flajoker,[p]Here is the only way that I cook hamburgers...........CAT'S Meatloaf. [ul][li]Eggfest Meatloaf[/ul]
  • nodock,[p]What was your temp during foil. Going too high in temp or too long foiled will make the meat fall off the bone. It is basically steaming the ribs during this. You are going from dry to wet to dry with this method. Try this....either lo…
  • Pete,[p]This is the best meatloaf that I have ever ate or cooked. [p]Thanks go out to Cat for this one.....bigarms [ul][li]Cat's Eggfest Meat Loaf[/ul]
    in MEATLOAF Comment by bigarms January 2006
  • RRP, Way to see if you can do it again. It looks like you hit the bullseye.....CONGRATS.
  • Mitch in Lincoln,[p]I second.......this is the best way.
  • BBQBluesStringer,[p]Just cook your chicken in different stages......1st stage smoke indirect..........2nd and last stage direct for crispy skin (don't burn)[p]Look as some threads on Spacklecocked chicken.....most go raised grill and that is another…
  • kjed,[p]I usually do half chickens and hind quarters......the reason for smaller pieces is in ease of marinating. If you want to use a larger pot and extra marinade....then go for it.......I might try that next time.....thanks
  • kjed,[p]Ever tried this one........marinate about 4-6 hours. Add a little dizzy pig swamp vennom for a kick.[p]EL POLLO LOCO 1 chicken, cut into pieces (leave skin on) 1/3 C. lemon juice 1/3 C. lime juice 1/3 C. canola or vegetable oil 1 tsp. …
  • Nature Boy,[p]Welcome bro...........beers to ya....bigarms
  • CLK,[p]I try and get them not to fall off the ironic.[p]The foil time is the key.....longer in foil they will fall off the bone. I punch holes in the foil and don' go the full hour. This way they will leave some bite to the ribs.[p]If yo…
  • Banker John,[p]I make all my hamburgers using a version of "cat's" Eggfest meatloaf recipe. [p]I cook at 300 degrees indirect ( never flip ) 30 to 40 minutes with about 2 chuncks of hickory for smoking. I do mix pecan in sometimes. I never go dir…
  • Car Wash Mike,[p]I am a little late, so maybe next time you can try this.....sure cajun recipe.[p] not Zatirane's liquid crab boil. Dwell time is not very long.[p]That is enough seasoning for now.....nothing else.[p]Now her…
  • RRP, Hey,......I won't go there....the same as you would any other fish. Just takes practice.
  • RRP,[p]The electric knife is the perferred choice of skinning tool.
  • Jackbythesea,[p]It's too easy........set up your egg indirect. I use a plate sitter, and then get the temp to 300 range. Once the egg is stable then throw on some chunks of your favorite smoking wood....I use hickory and pecan and put the burgers …
    in Hamburgers Comment by bigarms April 2005
  • mad max beyond eggdome,[p]I switched from beer some time back. I currently use..........Mountain Dew......yes MD can chicken is great too.
  • yoyo_in_atlanta,[p]Don't throw it out too fast. I use mine as a garbage still has some use.[p]bigarms
  • Good Eats,[p]The foiled ribs go back into the egg for 1 hr......same temp. I have adjusted my foil time because I don't like for the meat to fall off of the bones. I have found that leaving the ribs in for 30 - 45 minutes is good enough....however…
  • RRP, Thy this is very good. I still use the Doc Chicken aging on all ribeyes. You don't have to TRex them as they will fall apart. It is by far my favorite way to do steaks. I use saran wrap and have begun using my foodsaver inste…
  • JM3,[p]What is the egg sitting on? It appears to be 2 bricks and to pieces of tile.[p]If it is, he may consider changing this or adding more bricks. Let us know.......this set up could cause the tile to break because of heat and cause the egg to fa…
  • Jethro,[p]Thanks......I'll try it
  • Midnight Smoker,[p]Where do you insert the straw??
  • JimboBQ,[p]My favorite is still swamp venom........but then everything goes well with shrimp.....thanks for sharing
  • fishlessman,[p]Man that first picture looks like CUJO......I can see why you gave him some pulled beef......scary.
  • Nature Boy,[p]I mix Raging River Rub and grated Parmesan cheese 50/50 in an bag and shake catfish filets.[p]I rub them first with tabasco sauce......then into the bag.[p]Then I use a garlic, butter lemon mop while they are on the I hav…
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