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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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



Last Active


  • Photo Egg said: I have read complaints about the Anova shutting down with little power spikes and other reviews of it just shutting down. I just picked one up on sale for $150 to use on small, quick cooks and to use at work. Hope I ended up w…
  • I'm cooking at 145F.  I know it was up at that temp for at least an hour or more last night.  I suspect these are still edible since  a) 1-2 hours at 145F should have killed the vast majority of bacteriab) the ribs are vacuum sealed in food saver ba…
  • Argh!  I don't know if we had a brown out or if the Anova just decided to shut off after some amount of time since I didn't bother setting its timer...but I woke up this morning to find it no longer running and the water down to 125F.  If the plan i…
  • I've got a better (I think) pot now.  I picked up a 20qt aluminum stock pot.  I wondered if maybe I'd gone too big?  It's nearly 11" deep.  I just checked Anova's web site, and this seems to be just about the max size (though i doubt it'd be filled …
  • Its really simple to make your own, and works well if you make it in advance and let it ferment in the fridge for a day.
  • I was talked out of Vizio and into a Samsung and LG.  Have been happy with both so far.
  • Ghetto pliers too.  Just over 2hrs next to the pot with the water at 140F, the Harbor Freight pliers got a nice coating of surface rust.
  • Mickey said: For real Where'd you get chicken flavor lump charcoal?
  • Farbuck said: What, no duct tape? The foil cover doesn't need that tight a seal for a 2 hour cook, does it?
  • So, my discounted Anova has arrived.  What should I cook first...and how?  I was surprised that the user guide that came with it had nothing for recipes. I'm also curious...if I was to take it on trips, is sous vide in a hotel room feasible?  Do you…
  • If you put your crust on parchment before cooking, slide it (pizza on parchment) onto the stone and off when done, there's no need for corn meal anywhere.
  • pantsypants said: Oh !! I keep seeing these SV post and I am getting so excited !! I am getting an Anova through their Kick starter but it comes in October what kind of learning curve are we looking at here ? ? I got in on that too, …
  • These came out excellent.  After the 1:15 in the oven, I put them back on the egg at about 300F and sauced them with a mix of bbq sauce and the liquids from the pan.  Removed them after 30min.  Put them back in the pan (removed all the liquid first)…
  • I've been considering that setup (R&B?).  I actually have it in my cart in another tab (assuming they don't time out and empty the cart).  Boated, I'm still not sure they'd fit using the foil pan I'm using today.  What I have now is the BGE plat…
  • I haven't tried welder gloves...but I do have a pair of Pitt Mitts and have been very happy with them.
    in gloves Comment by njl June 2014
  • Making the dough is really simple.  It's working with the dough and forming the pizza that's taken me years to learn to do satisfactorily. 
    in Pizza Advice Comment by njl June 2014
  • Carolina Q said: This was my setup before I realized the pies were just as good (and easier) in my oven. No one here believes that, but that's ok. I do.  I've done a few in the egg, but the only advantage I saw to it is that I didn't h…
    in Pizza Advice Comment by njl June 2014
  • The point on a thermapen is way too sharp for this to be safe.  I've poked myself (and bled) just washing it not carefully enough once.
  • There is a dealer not far from where I work.  I may stop by there sometime soon, explain the situation, and see what they're able to do.
  • I was just doing the same thing and found the same thing...though not as bad.  My fire box has more of a hairline crack in the back/top (opposite the bottom vent opening) that's visible from inside and outside the fire box. My problem is, I bought i…
  • I bought several bags the last time Wal-Mart had the big ones for $8 each.  I've only opened one of them so far, but it's been a disappointing bag.  Nothing but smalls and chips.  I've been cooking ribs today using it, and after 5 hours, I'm either …
  • canegger said: Gut the egg. Take out the fire box and ring ceramic cap and daisy wheel or find a broken one and give them that Technically, I think that would be insurance fraud.  Not a game to play lightly.  It can't hurt to ask the adj…
    in A Tragedy Comment by njl May 2014
  • You absolutely don't want one of the trimmed ones they put in normal store meat packaging.  They've removed too much (all?) the fat from those.  You want one in the original cryo packaging the meat packer puts them in.  The only possible advantage t…
  • I just did a rack of beef back ribs pretty much following the amazingribs instructions, and they finished in just under 3 hours.  Not bad.  I still prefer baby backs...but for a time, I kept buying these any time I found good looking ones on sale...…
  • No fair.  My Costco only sells briquettes. :(
  • You have a Large egg and are looking for an excuse to upgrade to an XL.
  • Brisket or either type of ribs would have no problem being FTC'd and going for the ride.  Or you could do a rack of pork and just cook it the day before and reheat for dinner.  I did that recently, and it was fine.
  • If you have a suitable blade for the job, a dry flat can be cut really thin, tossed with some BBQ sauce, and turned into excellent sandwiches.
  • SmokeyPitt said: I bet it looked something like this?? Happy Easter!  I just cooked a 5.5lb one that looked almost exactly like that.  Will post pics later.
    in Rack o' Pork Comment by njl April 2014
  • Makes sense to me.  Pull and freeze when they're nearly done...then they can be warmed up / finished much faster as needed. When we oven cook braised brisket, we cook it in two cooks a couple hours whole, then gets refrigerated, preferabl…