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  • Only deal with a bees nest after dark when they settle in, then use a chemical or fire to terminate them.  Smoking them only puts them in a docile state, it will not kill them and will not drive them out.    When I was much younger, I helped (term …
  • I use brown sugar instead of maple syrup, but did smoke this last one using maple wood.  My first was hickory, same curing rub (br sugar, kosher salt and black pepper) - (3lbs on Saturday - pics to follow later)  Both were some of the best bacon eve…
    in Makin Bacon Comment by onedbguru July 19
  • I just had an 8lb shoulder/butt in the freezer. Once I cut it into cubes, it went back into the freezer for about 30 minutes.  This helps with the grinding process. 
  • I have the KitchenAid mixer grinder attachment. A few weeks ago did ~8lbs of Italian sausages (in links).  Just find a recipe that looks good and depending on your  heat tolerance, start with less cayenne or pepper flakes and test it out.  Grinding …
  • It still looks like all you need to do is loosen the hinges on both sides where they attach to the upper and lower bands, straighten them out and retighten and it should drop into place.  
    in Gap? Comment by onedbguru July 17
  • blind99 said: That is a damned fine looking roast. Only possible with LOS LAZOS! Greatest name ever, I wonder what it means? According to google translate: the ties
  • looks like the hinges are not on straight??
    in Gap? Comment by onedbguru July 17
  • blind99 said: @onedbguru any nitrite in that recipe?  @tjcoley keep us updated.... that SV stuff is so unusual! no nitrites.  It is a recipe as best my dad can remember. When he was young (<17) Thanksgiving day was "hog killin' day". …
  • I am 24hrs from having my bacon ready to smoke,cool and slice and THEN I can fry it up to go on my burgers.  It has been a 2 week process.  Started with 3lbs of pork belly, rubbed with kosher salt, br sugar and fresh cracked pepper and into a ziplo…
  • JohnInCarolina said: No A1 sauce?   I only put sauce (typically A1) on a bad steak. 
  • my 30 was Black Monday (1987 stock mkt crash), they can only get better after that...
  • Looks good, but only during Breakfast hours. (00:00-10:00am)  
  • epcotisbest said: onedbguru said: diced tomatoes, diced cucumber, diced onion, a few garlic cloves with a bit of EVOO+18yr aged Balsamic vinegar. sliced tomatoes, slices of fresh mozzarella, fresh basil, drizzled with EVOO and a good …
  • Ain't nothing wrong with that menu!!
  • diced tomatoes, diced cucumber, diced onion, a few garlic cloves with a bit of EVOO+18yr aged Balsamic vinegar. sliced tomatoes, slices of fresh mozzarella, fresh basil, drizzled with EVOO and a good Balsamic vinegar. Warmed just until the mozz sta…
  • BWAHHAHAHHAHAHA the cult has added one more to its numbers.  Welcome
    in New Guy Comment by onedbguru July 8
  • SoCalTim said: $100 dollar B&D leaf blower or $2 dollar hack. Hack! Maybe, but a lot of us probably already have the leaf blower in our garage.  I know I do.  It is very cool to see blue flames shooting out of the top 
  • Yes if you have it, not necessarily if you don't... although you do get better flavor.  When I do, I find recipes that generally have apple juice (fresh cider preferable) br sugar, salt as the starters. 
  • Welcome to the cult as some of our other-halves** call it.  Although they LOVE it when we put smoke to food***.  **other-halves vs. better-halves as some are not necessarily male doing the Egging.  ***food vs. just meat as we cook almost anything o…
  • Try using a leaf-blower  
  • Happy Birthday to her.   I was honored to spend 50 yrs of my life having my grandmother around and she was 54 yrs older than me. Born 1907-Died 2011  It is great to hear the stories and wisdom of those Centenarians.  Wish they could have talked sen…
  • loveTheEgg said: Thank u! We like MED rare so I'll do it about 8 min each side.  That may be too long... 
    in Flank Steak Comment by onedbguru July 4
  • And now, you are hooked... May you have many more to come.  My XL has a natural low of about 270 - you could have just let it ride at 270.
  • I have always just set the chimney on the firegrate.  
  • I generally just cook it at ~500 3-5 minutes/side (depending on thickness) to mid-rare to medium. 
    in Flank Steak Comment by onedbguru July 4
  • First run, generally not First still-here's,  maybe Subsequent still-here's, usually.
  • The more fat, the more flavor.  First, I try to get brisket that hasn't been trimmed or barely trimmed. Some stores trim way too much fat on most cuts of meat. Typically on a brisket there is an outer "hard" fat that I will trim off down to that "cr…
  • Fire up the egg and throw them on direct 300 w/smoking chips for 30 minutes or so. Since meat only accepts smoke for the first 2-3 hrs, this will just help caramelize those sugars and give you a bit of a bark and will impart a bit of smoke flavor. 
  • wheewww. thought I was going to have to come up with another tiny cook on my XL.  Thanks. Happy 4th tomorrow!!! (starting 7AM-ish with spare and country ribs)
  • Foghorn said: onedbguru said: I probably hold the record for small cooks on an XL...  a single hotdog - and it was DANG good!!! That does it. Now I have to go cook one shrimp... So, to qualify, you have to start with a c…
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