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

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dreamerx4 ·


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  • When friends come over and see a "computer" hooked up to your Big Green Egg, YES it is so worth it. Most of my friends are pretty techy, so they thik it is awesome and over the top. In all seriousness, I like mine a lot.
  • I do not think it tastes better than the right off the egg, but compared to regular leftovers, yes they do definetly taste better. In fact when I reheat a burger the next day in the"microwave" gasp, the smokey smell permeates the break room and ha…
  • Thinking hard about it... Coming from Berryville, and dont think I can get there until 12:30 or 1 on Saturday... Is that too late? Still worth it?
  • A good friend I have, bought one, and he only spends money if he has done a LOT of research... I looked at it and thought he had lost his mind. I thought it was one of the ugliest things I had seen, and could not believe he spent as much as he did..…
  • Thanks for posting this, and the great directions. I was impressed when I saw it last week, so I bought the Book and Containers on Amazon. They arrived on Friday, I made the dough on Saturday AM, and cooked a couple loaves yesterday on the EGG. Unbe…
  • Loved it all! I was so impressed with cooking chicken this way, had one with the BGE Maple seasoning, and one with McCormics Kickin Chicken, and Montreal steak. Unbelievable juicy and moist. The bread was a huge success as well. I had bought on Ama…
  • Thanks for the kind comments. I love my EGG, she is about 3 and a half, and in that time I have gathered quite an assortment of accessories, and BBQ items. Had stuff stored in EGG, closet in the house, a shelf in the garage, and charcoal in my shed…
  • I brine the bird in water overnight, 1/3 cup salt, 1/3 cup sugar, some assorted seasonings. Dry the bird thoroughly, coat in Extra virgin olive oil, coat with BGE Maple rub. Cook indirect at 400, until it reaches 165 in breast, approx an hour and 15…