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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

ddmax ·


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  • Those look delish. I have used wood chips with pizza/bread before and the results weren't that great. They were way too smokey for my taste. It seems bread will absorb that smoke even better than meat.
  • I add Knob Creek to mixtures all the time. It is outstanding for ribs and butts. I use equal parts like you described. It definitely adds a very subtle and delicious flavor.
  • I did a 4 lb. turkey breast on Sunday at about 235* for 3 hours. I used hickory and applewood chips that soaked overnight. I also added a bit of chicken broth into the drip pan when I put the bird on. It turned out fantastic!It had about a 1/4 in…
  • It's funny you say that. We actually had reservations at Ruth's Chris for last night, but I cancelled them when my wife reminded me that we could make a better steak at home. You are absolutely right, it's very rare that I'm happy with a steak…
  • That's funny. I'm looking at a plate of pumpkin seeds right now. I was going to just put them in the oven, but.....
  • If you want to get really crazy, use mayonaise instead of mustard. It seems to help create a better bark on the ribs and keep them moist.
  • Up until about a month ago, I cooked a pizza with Publix dough every week. The dough is pretty large, so I use some of it to make garlic roll appetizers before cooking my pie (I LOVE bread). Now I buy my dough from a local pizza joint called "Ta…
  • Like many have said here already, the Publix brand is pretty good. I have had some consistency issues with it when you compare it to BGE brand. Even if Publix, Kroger and BGE are all made by Royal Oak; I will continue to use BGE brand. I have u…
  • Aaahhh, I did not know that. Good information! That will definitely make it easier.
  • I had this discussion last night with the wife. I'll probably want to pick up some goodies as well. For my purposes, I'm probably going to bring a backpack. I don't know for sure, but I don't think they will have a shuttle. I've been to numerou…
  • I usually use BBQ sauce and sometimes slaw. From time to time I mix up a mango habanero "relish" that is fantastic.
  • That sweet potato cake looks fantastic! ddmax Atlanta
  • I will be there with a group of future Eggheads. After they see Eggtoberfest how could they not buy one? I also have a friend that's cooking. I may make that leap next year....
  • I was able to make it as well. It was a good time. The team that you have pictured had the second tastiest pulled pork at the event, in my opinion. I stopped by and hassled the Primo guys for a while, which was great fun. They told me that th…
  • Looks fantastic! I want to try nachos on the BGE. Where did you get the "umbrella" for your daisy wheel? I like that.
  • My neighbor two houses down is a fireman and was a little concerned one of the first times I fired my BGE up. He came over to investigate why there was so much smoke billowing up from my back yard. We had a good chuckle about it at the time, but now…
  • I was a Marker's Mark fan for years. Like Spring Chicken I have my name on some barrel. I've tried many different bourbons, whiskeys and scotches, but the only one I always have at the house now is Knob Creek. In fact, once I light the BGE in abo…
  • Like the gentleman told me at the BGE store when I bought mine: "Welcome to the Family!"
  • Check out this website: You're not going to find any 5 star accomodations near the track, but there are some good hotels. I've stayed at the Ramada in Locust Grove before and it was fine. ddmax At…
  • Congratulations! I've had my BGE for about a year and it has been a fantastic experience. The first thing I cooked was were some beautiful filets. Easy, quick and delicious!
  • That looks amazing. Cochinita Pibil is one of my favorite dishes. I haven't tried to make it myself yet.
  • I should probably cook brats completely on the BGE, but I still simmer them in beer for about 30 minutes and then finish them off on the BGE at about 450-500 for just a couple of minutes.
    in Brats! Comment by ddmax September 2010
  • My personal fave BBQ in the ATL area is Swallow At The Hollow in Roswell. I have only had great meals there. My only complaint is that they don't have a spicy enough sauce for me. However, I believe they have three different types of sauce on each t…
  • One of the Bub-Ba-Q locations is a couple miles from me. Pretty good, not really anything special.
  • I have injected from the beginning. I've been meaning to do a side by side comparison (with and without injecting) to see what kind of difference it makes. I put together some non traditional injections that I think add something extra special to…
  • Great list, Fidel! However, there are only two places in Atlanta that I eat steak on a regular basis besides my house: Hal's On Ivy (great piano bar as well, I go at least once a month) BLT Steak (a national upscale chain, but out of this wor…
  • Ooops! Thanks for the tip! I never was one for the rules. I guess I should peruse them!
  • Fantastic! I've been wanting to do a Pibil ever since I got back from Cozumel the last time. It's my favorite Mexican dish. ddmax Woodstock, GA
  • I don't know of any stores that carry it here and I don't remember seeing it at BGE. Sorry.
  • I buy prime about once a month. One thing that I do is inspect the meat before I agree to buy. My butcher has better looking Prime meats at some times than at others. I guess it depends on the source.