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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



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  • Nice! That looks sooo good! Always enjoy a good spacthcock!
  • Looks great, I had spacthcock chicken last night as well! It is the best way to cook chicken! Good idea hooking the skin to the leg like that.
  • I use a cast iron skillet for a deep dish pizza. Works good. Use it on top of the grate above the platesetter legs down. cooked at 425-450*
  • That looks REALLY good! I am going to make that one night this week!
  • I planned on replacing the gasket on my xl tonight, but I also really wanted a cheeseburger with sauteed shrooms. So I figured I would fire up the gasser, eat a burger then spend the evening working on the egg, well now I am full and I dont think I …
  • Thank you all for the support! Quitting has actually been easier than I thought! Anyway tonight I will be doing prok chops, which I have not done on the egg yet, mmmmm.
  • Haha! I did have a massive flare up doing pizza one afternoon, smells great!!
  • I like that theory!
  • I used a ci skillet very lightly oiled with veg oil. platesetter legs up, then the grid with the skillet on top of a pizza stone. I cooked at 425* for 25 minutes. For my reglar pizzas I use the platesetter legs down with the stone on top of the g…
  • I cheated on this cook and used premade Fresh & Easy dough. Actually not bad stuff if you want to do something quick!
  • Hmm, I read read on this forum somewhere that a stromboli had sauce inside and a calzone, maybe that person had it mixed up! Every single calzone I have had had sauce in it!
  • I guess a calzone is called something else if it has sauce in it. But to me it is still a calzone!
  • Looks like you guys had a great hunt! Unfortunately I don't have any suggestions for you!!
  • Congrats!! I got my XL about 2 and a half months ago and it is awesome! I use to bbq about 3 times a week on the gassy but now it seems like whenever we have dinner at home, at least something prepared on the egg! Have fun!
  • Excellent! Great to know they stand behind the great product they make!
  • I used to always do the knife smack thing alot of people on here have said, until I met my Italian fiance. She saw me do the and said "what the heck are you doing!?" She then showed me how to do it even easier. Just cut the tips, and get a hot cup o…
  • Congratulations! Well, you are definitely at the right place to learn! First of all, watch the DVD, then check out The Naked Whiz website. The first day I got my egg I lit a fire and played with the controls just to kinda get a feel for it. Then I c…
    in new egg Comment by Deggman October 2010
  • I had wings last night to! Only problem is I strayed from my usual sauce (frank's with butter) and tried a bottle of some stuff I bought...mistake! edible but not what I was expecting! I cook em at 400 indirect now as well, much easier than going ra…
  • looks tasty!
  • Thats look real good! I am definitely going to have to try that!
  • Hoss, I agree on the sauce thing! Except when I grill chicken legs/thighs then I bust out my Grandpas secret baste/sauce recipe, but we will save that for another post! Maybe I should change my handle, I kinda like that D-MANN.
  • Raised the temp to 325* after the pork was off for awhile and threw these on. They are Ghiradeli dark chocolate brownies, plus cream cheese (just follow the directions inside the box of Philladelphia brand cream cheese) WHEW I am full!
  • Now that is a chop! That is the only kinda chop I will buy. And here in Ca you always have to have the butcher cut it for you. MMMM I want pig!
  • John, is that four pieces in that pic? If so do estimate the cook time by the combined weight of the two pieces tied together? And do you get enough bark?
  • Really cool top! I need to build a table similar to that to go next to my XL! Too bad I have SOME skills... but no tools!
  • Welcome! I have been egging for about 3 weeks now, there are only two of us and I have an XL. You should get a couple cornish game hens and spatchcock them, soooo good! And get a Maverick et-73 meat thermometer, only 40 dollars on amazon and it is s…
  • IMHO it is over priced!
  • You're welcome! I don't use measurements when seasoning or marinating, so just wing it, but one thing is when it comes to the salt when you think you have put enough on, go ahead and put a little more. And it is one of the easiest things I have cook…
  • I figured there would probably be two butts in there... even though the butcher had it in the back and I asked if it was ONE whole butt and he replied with a confident yes. But with the busy weekend I have maybe it is better if there are two!
  • Lastnight we did four pies, The favorite was Prosciutto, mushrooms (sauteed in evoo, white wine and garlic) and green bellpepper, it was GOOD! I also like sausage, I like to use the jimmy dean that comes in a tube, and you can totally cook it on a s…