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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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


  • Botch said: Why not keep using it until it completely separates/won't hold lump?     Ironically, today I just finished a four-day course in Fatigue/Crack Analysis (this was for metals though).  The instructor has done a lot of consulting on d…
    in OMG Comment by Doc_Eggerton July 30
  • YYZegger said: Looks great!  Have you ever tried putting the halves of avocado on the grill for a few minutes?  It softens it up and tastes great, what is the liquid in yours? Ham and egg avocados.
    in Wings Comment by Doc_Eggerton July 30
  • Darned page did not load pics correctly.  It says some pics are already loaded that you are not seeing.
  • NPHuskerFL said: Welcome Mrs. Doc Grub looks delicious!  The Applecrisp is stellar! OMG warm with vanilla ice cream.
  • Black_Badger said: That's awesome Doc, hope you're right back at it soon! Recuperate well; before long you'll be registering a second account as @EagleEye (haha). I can't help but chuckle about how grungy that XL dome is. It looks SWEET!!! …
  • Oh Honey, as long as you're in the kitchen would you bring me a beer. 
  • Thanks MCN, she got approved.
  • Thank you mods.  The Spouse will make her debut later today hopefully, although we have some pretty hectic things going on.
  • jtcBoynton said: A 15 minute warm up is not nearly enough time for the ceramics to soak up heat and reach an equilibrium.  The first pie being ok and the second being burnt is a classic example of a pizza stone that was still warming up when …
  • I guess The Spouse who is now Egging is also anti-woman.  This guy is a confused jerk.
  • I wondered where you got one pound chops until I realized what you were cooking it on.  Great looking.
  • 48 hours and counting.
  • Ask Cazzy for his recipe.  To be honest I have my own approach, but his sounds pretty darned good.
  • Josh_solorio said: Doc_Eggerton said: Josh_solorio said: i calibrated my thermo about a week ago... In your guys experience is it a bad idea to sauce the wings before putting on grill? Or do you wait until wings are done, apply …
  • Josh_solorio said: i calibrated my thermo about a week ago... In your guys experience is it a bad idea to sauce the wings before putting on grill? Or do you wait until wings are done, apply sauce and let cool a few mins longer? I did not flip…
  • Your formula sounds fine to me, did you have something going on where you had flare ups?  I usually cook indirect at 350-400 for about 45 minutes and get good results.
  • Foghorn said: 1) I bet they are not that "novice". 2) it took me a couple of weeks to get approved. Her background check may be a lot less questionable... Well, she used to have a Top Secret clearance when I was a Facility Security Office…
  • cazzy said: We should flag his post so we ensure they read it.    Cazzy, I'm feeling offensive, flag away.  She's eager to show off her novice cooks.
  • I've been thinking about getting a Boos herb bowl/board for a mezzaluna.  Would like to hear from anyone else that has one.
  • You shouldn't have been cooking on time to begin with.  Cook by internal temp.  Except for you schedule I see no problem.
  • thetrim said: Hey @Doc_Eggerton I met Jan at Wassi's yesterday.   She said to tell you Hi I just talked to her.  Buying a new XL sometime in the next month.  The current Wassi deal on an XL is only $100 higher than the first one I bought f…
  • Chubby said: Cant... Too much maintenance compared with just using a stone or even the Platesetter... ( can't believe I said!)  for that matter! Kind of messy pan searing a steak on a ceramic stone, also I have been nursing alon…
  • Bentgrass said: Spuds and carrots take so damn long to cook-  Took skillet off after about 30 minutes with foil on top and did the brats. Then threw them in the skillet and let them go for about 10 minutes. Sizzling ci on the table was a nice…
  • A.  That looks delicious, 2. I post routine or repeat cooks all the time because I enjoy demonstrating you can use the Egg for you mainstay cooking.  Nobody ever bitches at me for it, so relax.  The only downside is sometimes you don't get much feed…
  • I have one of the Kettle Qs, don't use it much but it is fun to play with.
  • Right eye went well, next Monday for the left one.
  • MrCookingNurse said: Man I could go for a banana tree. My kids are eating em up! A banana tree?  They grow like crabgrass.
  • Dobie said: Doc_Eggerton said: Dobie said: Where do you get those veggie clips? Boom!  You are the first.  I get asked that every time.  Got those at Sur la Table. What are they called? No idea but 30 seconds of googl…