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Ham and Egg

Threw a party this summer....Smoker & Poker 2011...


Ham and Egg
Last Active


  • Great discussion - going to fire this up this aft.  Thanks!
  • Even when I'm good I get my lump of coal....Happy Holidays from Toronto = smoking bacon this AM, turkey in the PM.
  • I've made Yorkshire pudding several times and it never lets me down.  We got our egg in April 2011, and we haven't used the oven since.
  • Thanks everyone, I'm about 2 hours into the roast, used a very modest amount of mesquite.  Will switch to hickory/sweet maple for finishing.  Using the drippings to make Yorkshire pudding which I will smoke while the roast rests before serving....wh…
  • Go to Home Depot or Lowes and pick up a paver for a few bucks. I second this one - this doesn't need to be pretty - and likely it will get its share of ash, water and the elements on it.  I have an 12x12' cement paver and it does the job just fine.
  • Alternate idea - soak a cedar plank and cook the fish on that.  I put a mixture of brown sugar, ground ginger, soy sauce, veg oil and whisky on them as a marinade.  cook at 350 for about 30 minutes.  Good for salmon steak or filet.Have fun!
  • That's amazing.
  • LOL - I could do the soup - but then, I'd probably start getting creative, throwing in bacon, summer sausage, and a couple of baguettes on there...and, some cheese of course.  I'm getting hungry just writing!
  • Friday - pizzas.Saturday - Hosted my girls (twins) 5th birthday party; cooked about 10 sliders and 15 or so full 50/50 burgers; and then for the parents 'after-party' we fired up a bunch of Oktoberfest sausages!  Then Sunday was a straight forward s…
  • Hi Mike - the egg heats up fast, so don't walk away when you get it lit, very hard to bring it back down.I have a Large egg, and find that to keep it at 200, I shut the vents almost to slivers, top and bottom.  The trick is mastering the airflow...t…
  • Thanks for your comments!  I need to get a proper funnel to light it up faster - steel can with both ends cut out would do the job (could get something fancy later I suppose).  The thing I like most about the Hibachi is it builds up a very nice bed …
  • Don't decline, whatever you do.  You've already found that the BGE heats up quickly, so stick around until it hits your target temperature and close off the airflow to stabilize the temps.I've found airflow is the key.  When I'm cooking brisket, I u…
  • Did similar with 18" paver with Large BGE - has been great, no issues of cracking, even in cool Canadian weather.nice frame by the way
  • Note - this was a raw ham to begin with, so I needed to cook to 160F to get it truly cooked.  Amazing result.  Great recipe.
  • It all went as planned...around the 4th hour I cranked the heat to put a crust on....andddd....replaced the drip pan with a tray of scalloped au gratin potatoes to cook.  The heat from the plate setter evenly cooked a crispy bottom, while the drippi…
  • Going onto the BGE right now...can't wait.
  • This is really good.  Added a finger of Wiser's too.  thanks GFW.
  • That's boggling - not sure if you meant to say 11 hours and 15 minutes....I usually go low and slow and it takes the whole day.  My only thought...was this another cut of meat and mis-labeled?  I'm not a butcher, or a brisket expert....but something…
  • Cooked as recipe described on an 8-inch cast iron pan from Walmart ($12 CAD).  Served with side of rice and salad.  Depending on your taste, you could use less salt, but this worked really really well.The timing is bang on, 2 1/2 minutes a side - do…
  • Going to try this tomorrow...don't have a cast - iron skillet that will there a good substitute?  Just curious...if to the store for me :-)PB
  • Plate setter easily the one that makes the difference, gotta have it. Most other things can be substituted. For convenience, the grill lifter tool, ash tool and some kind of lighter are necessities, but don't have to be BGE brand.
  • I did this recipe about 2 months ago and got rave reviews. Going at it again for tomorrow night. Heading off to the farmer's market now to buy brisket from the butcher.
  • Looks like I have some re-seasoning to do of my own! Good advice - thanks...
  • Don't do the water in BGE - could be very unpredictable for the ceramics. I don't know this for a fact, just seems wrong... I have a cast iron pan, and a good wirebrush or even plastic scrub-brush with HOT water and soap, and some effort gets ev…
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