Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • Ron, As advised, managed to work a putty knife under the offending part of the gasket and got it sealed back down where it needs to be. I too, doubt that the new gasket caused the underbite, but more than likely I upset the alignment when I went…
  • Great looking cooks everyone!! In the picture of the 6 slabs of rib, It looks like he has some kind of extender on top of the Adjustable Rig. Does anyone have any information on this accessory? I never seem to have enough grid space. Roger
  • Thanks Hoss, appreciate it. Roger
  • I did this recipe last night. Wow, it was totally awesome. Didn't have honey so substituted 2T of brown sugar, and did not have any Sherry. Used a lot more garlic too. This actually marinated for a couple of days. Cooked on cast iron grate at n…
  • Atta boy SC, keep promoting those eggs. By chance, did you happen to be a Boy Scout or possibly an Eagle Scout? Roger Father of 3 Eagle Scouts
  • You can also take a stick of butter and rub the top of the loaf after you take it out of the oven. This will soften it up also. Roger
  • I start mine skin down for about 15 minutes then flip it over to finish. On top of the Adjustable Rig Direct. Roger
  • You should look into Nikon and Cannon cameras. Both offer a wide range of camera bodies, and lenses. I am a Nikon person myself, and currently own 2 different ones. On the lower end cameras, both I believe offer a package kind of deal. Body, l…
  • Wow! You're a lucky guy to have something left there for them to sew up. Most that have that encounter with a Table Saw are not that lucky. Almost lost a finger to a Skilsaw a bunch of years back, I can relate to what you went through. Roger
  • Did chicken quarters with grilled eggplant and zuchini last night and fresh bread. Tonight is Ribeyes and probably baked taters. No egging this weekend as we have my Father in Laws 90th birthday party to Emcee. Y'all have a great weekend. Ro…
  • So how does this work? Kind of like Iron Chef with an Egg? Secret ingredient(s), time to shop and come up with a kick butt recipe, a single day to cook or do you get a couple days in case you really mess it up? I'm interested and will likely …
  • Zippy, I've yet to make a pizza on the egg, but your dough is almost a carbon copy of the No Knead Artisan dough that I make almost weekly. My dough recipe: 6 cups AP flour 3 cups water 1 tsp yeast 1 T coarse salt Very similar to yours.…
  • Roger
  • Maverick ET-73 pit probe and food probe. Has a remote receiver that you can bring in the house after you have everything going. Allows you to monitor your cook without going outside. Really a nice thing to have. You can get them on Ebay. Ro…
  • Thanks Frank, much appreciated. Roger
  • Frank, Great looking wings. Do you happen to have a link to the Sucklebusters products? Or at least know where I can get some? Thanks, Roger
  • Gary, Yep, .99 cents a lb. Thats the reason I ended up doing 3. May have to stop back after payday and pick up a few more for the freezer. Best price I had seen up till this was $1.19. When I first put the butts on, yes the thermo was st…
  • Fidel, I have no problem with heat in food, but the wife on the other hand thinks that medium taco sauce is a bit on the hot side. Anyways, on the spices, I just cant put my finger on it, but the taste was not objectionable, but rather that…
  • Tank, Great looking wings you have there! When you say cornflower, do you mean corn starch or rather corn that has been ground into flour. Being on the other side of the world creates some language difficulties at times. :huh:
  • Ben, You have email.
  • Stike, Awesome looking meal! Couple of questions though. About how much time did you have invested in your meal? I'm guessing about 4 or so. Also for the pumpkin soup, did you peel the melon after grilling it and before puree with the stick b…
  • One thing to think about if you go the no knead route. The recipes that I am familiar with require the bread to be baked in a covered cast iron dutch oven or something comparable. This is the recipe that I use: 6 cups AP flour 3 cups water …
  • Fit great all, probably could have put 2 more halves on if I had squeezed them together a bit more. Dinner was a big hit for the family.
  • Thanks Fidel, much appreciated. Roger
  • Thanks for the info guys. Next time I am at the butchers I will be able to tell him exactly what I want. Roger
  • Blackhawks all the way. But after losing so many players due to the salary cap, I seriously have my doubts that they will make it to the Finals. I think San Jose figures heavily into the finals this year. Roger
  • Thanks Ron for the reply. I just didn't know what to expect at that point. It really was nice to meet you and get a few things ironed out. Made some bread today too. Although not cooked on the egg, this artisan bread will taste mighty fine wit…
  • Great looking pizzas. Someone made those cookies at EggWegoFest last weekend and they were so good. Almost to hot to eat straight from the egg. Was wishing I had a glass of ice cold milk to go along with them. Roger
  • Thanks much for the info guys. Much appreciated. Roger
  • Ben, Nope, not cooking. I will be picking up my egg this weekend at the fest. Shoot me an email with your contact info, and we can plan something. Roger
Click here for Forum Use Guidelines.