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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • As Blind99 said . . . lots of ways to go raised direct, do a forum search. NOTE: raised direct is not needed for a wood board fish cook, but is helpful if you want to go higher temp (like 450) as the flames are further away from your board.  Here …
  • I am big fan of Alder Wood Planks . . . usually soak for few hours, then place on egg for few mins until smokes a little (a la chubbs post above), bring back in the house, drizzle board with EVOO, place fish on top & grill board direct at 400 to…
  • nice.  enjoy your screwdriver.
  • YUM - nice work.  I really hope I get @McStew for the rub/sauce exchange !
  • Great, thanks Chubbs.  I just pulled MINT from my raised bed and put into a small pot.  I heard mint is extremely intrusive and will take over.  Guess I can put a second Arugula in now.
  • Thanks @saluki2007 and @tarheelmatt . . and your right, clean/preparing these things was a biaaaatch!   Wife loved them . . so that means more in our future    This was my first time playing around with full artichokes at home, but order them out o…
  • Understood.  I will move the other two tomato plants.  In hindsight, I probably packed too much in my raised bed as well.  Live and Learn.
  • Matt . . . awesome cook - your posts are the real deal!
  • Wow @cazzy that is impressive!  I really enjoyed going through the post, video as well.  I also read & understand the "no egg no post" respose, but if you are cooking this much grub for that many people . . of course you wont be using an egg!  T…
    in Fight meal Comment by NDG May 4
  • My setup . . still a work in progress.  Raised bed for herbs & lettuce and side pot for tomatoes.  I have wood rods & velco for support, but not needed yet. QUESTION: think my pot of cherry tomatoes (sweet millions) will be too close togeth…
  • Picking up Tomato plants on the way home from work tonight.  Can someone suggest 2 or 3 kinds (romas, beefsteak, etc) of tomatoes ?? We want to use them for: Sandwiches / Salads / Salsa. Internet search is overwhelming . . you guys always bail me …
  • looks awesome thanks for the idea. I  assume you did salt/drain excess liquid out of the zucchinis after the shred?  I have found this to be key with cucumbers when making tzatziki - but curious how you do it for zucchini
    in Zuke Tots Comment by NDG April 30
  • I say he paid $393 . . plus a Big Green Craig reach around. Did I win?
  • what cost you more . . . minimax or meat?
  • Just want to say a quick THANKS b/c I have pulled lots of good info from this post.  When I get some time this weekend, I will upload some pics of my raised bed (herbs/lettuces) and pots (tomato/peppers/mint).
  • WHAT . . Craig you have gone mad!  This is the most over the top STEAK post I have ever seen.  Also looks like you executed it very well . . nice post you crazy s.o.b.
  • FYI:  cooks illustrated ranked the "cast iron cleaner" as one of their top 5 kitchen gadgets.  I have been using wads of A.F. but might invest in this lil guy. . . I am a sucker for stainless steel anything! Knapp Made CM Scrubber™…
  • Looks Amazing!  This recipe from caliking has been my top bookmark for some time now.  Finally got all the condiments, I just have to find some time to make them!
  • PM sent . . good luck.
  • YO BIG PAPA!  When indirect for spatch, I go 400F dome temp.
  • You can get a good look at a butcher's ass by sticking your head up there . . . No wait.
  • Nice stuff matt.  We love putting snap / snow peas in stir-fry as well - but we always trim the pointy tips off first.  
  • YUM!  Rainbow Trout turned me from hater to a Fish Lover . . . got it at Noras Fish Creek Inn (near Jackson, Wyoming), when I was about 10 . . still remember it like yesterday.  One of those few meals that is permanently logged in my memory.   Than…
    in Rainbow Trout Comment by NDG April 3
  • Very Nice!  We used ours last night too for a simple vege / shrimp combo.  This is starting year 3 for my wok (from The Wok Shop in San Fran) . . . it gets more beautiful every year! TIP: buy some nice welders gloves, protects hands during fry &…
  • @NCEggSmoker I will keep you posted . . I like the idea of just reserving some for a finishing sauce - maybe I will sear dry in blazzing hot CI, then look into a APL Board Sauce . . . never done it before. @Little Steven interesting idea to try some…
  • Awesome . . super jealous of your MM!  Quick Q . . . is the bottom vent on all eggs the same size?  In other words, will a stoker for a LBGE work on a MM?
  • pretty awesome stuff right there.  I cant wait to cook for my kids someday . . just gotta have one first. 
    in Why we do it... Comment by NDG April 1
  • For that many people . . . pork tenderloin sandwiches would work well.  You can easily fit 5+ tenderloins on the grill and only takes hour or so to cook.    I made small "slider versions" for a big tailgate and it was a huge hit.  I used this recip…
  • I am hosting this year, so far we are planning to do: 1) Deviled Eggs . . few diff kinds 2) Smoked Salmon Dip . . hot smoked on egg - served with hearty crackers 3) Ribeyes . . . reverse sear 4) Scalloped Potatoes 5) Strawberry Shortcake
  • Got it.  This is my fav way to do steak.  IMO, reverse sear all in the BGE is better than Sous Vide and Sear.