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  • Just tossed two birds on the EGG both spatched and seasoned. One with some garlic salt and poultry seasoning and the other with a general purpose steak seasoning.
  • That looks awesome!!
  • 74012
  • I recommend the Turbo method, I will not go back to lo-n-slo for ribs again. Did two racks last week, dome 350, indirect, bone side up for the first hour flip bone side down for the sec on hour. No peeking. Prep was to pull the membrane and trim t…
  • Welcome to the tasty craziness! Keep it up your cooks will become automatic. A thermapen is an investment but so was your Egg and the food cooked on it is a greater one, with the right tools you get all the credit. Enjoy the ride and have a "crackin…
    in New Eggers Comment by DMurf June 2014
  • Only 5:30a in Tulsa. Yes thank all that is merciful for quick coffee, don't have a kurig but do have a maker that does single cups. 
  • @Doc The way to judge a chef is on the 'Simple' cooks. I like to order BNG to see what comes out of the kitchen, I can then make a very good estimate of the rest of the menu.
  • 350 dome. I have a single probe thermometer so I don't have the luxury of observing the grate temp.
    in Turbo Ribs Comment by DMurf May 2014
  • Yours' look amazing! Got some St. Louis stye ribs on the egg right now, going turbo so they should be done in about another hour. Will post some pics when they come off. 
  • Very nice T-O-N! I really need to get on the reverse sear bandwagon, usually too impatient and just do a direct grill.  I am inspired. 
  • To help with the veggies Spatchcock your bird, then the fat will render directly into the veggies. Very tasty!!
  • Congratulations!
  • After the third year will they change up the trophy to be a BGE? Congratulations Travis!!
    in No big deal Comment by DMurf April 2014
  • Congratulations! May your life be blessed.
  • When I have deboned chicken's, with the assistance of Jaques Pépin, I have stuffed and tied the bird. For the timing of the cook it will cook faster without the bones. You should be able to roast it without stuffing or tying just apply your rub all …
    in Spatchcock? Comment by DMurf April 2014
  • Foil pouch your veggies! Rough chop toss with a little oil or add some pats of butter simple S & P or your favorite rub. Place in a pouch of HDAF and toss on the grill. I have done this to roast potatoes they take about 40 minutes at 400, zucc…
  • @MrCookingNurse good to see you posting, I don't post often but I have always enjoyed your contributions.
  • Apple computers are an investment, like Cazzy said I have spent a crap load of money on my computers. My wife's old MBP got passed to my daughter after 4 years of use, then passed onto a friends daughter after another two years of service and my dau…
  • What was the temp you were trying to cook at? I know that on my EGG the lowest I can get it to settle at is 250. this is fine with me but at that temp with a butt it will take 12 to 16 hours. I have only done a couple of briskets so far, again at 25…
  • I have also broken my platesetter across the main body. As mentioned earlier I purchased a second grate at Lowes, actually charcoal grate for a kettle grill, and set the two halves of my platesetter on that then the BGE Grate on top. Works great! …
  • I love it when my daughter comes home, which is about once a month school is only 90 minutes away and they have a bus, B.O.B., that makes runs throughout the day M-F. She is home this weekend, not a morning person, so I made a Chicago style deep dis…
  • Awesome! There is a lot of really great advice on this forum toss out your questions and remember no photos = it didn't happen.
  • Welcome, the first step to recovery and really good BBQ is to take an active part in the discussion. How long have you been Eggin'?
  • I have not yet used a controller just the vent at the bottom and the daisy wheel at the top. Have two butts that have been on since 10p last night and the EGG just keeps chugging along.
  • I also add the lime zest to the mix as well as juice, I really like how it brightens the flavor. And yes add it after the rice is cooked.
  • If you don't leave them whole toss them in a bag with the chicken back bones you have removed, all those of us who spatchcock, and you have the start of a great chicken stock!
  • Ready to give this a try but gonna use some ground buffalo. Love chili this way and have been wanting to try to make it myself.
  • Weber Grill in downtown is very good, all the food is prepared on Weber grills and these are some BIG grills. For a classic Chicago steakhouse Morton's or Gibson's.
  • Neighbors only think that until they get a whiff of what is on the EGG then they become 'long lost friends'.
  • I got a Foodsaver 4400 from my mom, looking forward to using it to send fresh food to my daughter at college and keeping my BBQ for another helping.
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