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  • Nice looking pies! I'll give that recipe a go.  I've been on a NY kick for a few months, so this will be a nice change of pace. Did your order the storage container I linked you?
  • Hans61 said: I'm kinda confused now. Thought wrapping was to power through the stall Wrapping with foil maybe.  With paper, you limit smoke penetration without steaming (and basting) and thus softening the crud out of your bark.  For me,…
  • First is my fav across the board.  Nice work!
  • Jeremiah said: I guess I should come clean and let y'all know this thread was just a ploy to see if our boy Carl was still lurking. #cabinetsmokersareforweenies.  I do check in from time to time!  
  • Love my PK!  Good grill that I use here and there.  Shuts down like the egg, so I can reuse fuel.  It's not insulated like eggs, but it's not affected by the elements like a Weber is.  Also haven't had any issues using lump, so I don't see me burnin…
  • nolaegghead said: I just scored a 55 lb sack of Italian tipo 00 from RD for $28.  It's in my trunk with a rip in the side.  Need to figure out where to store it now.... Anyway, looks good!  I have a mini-scale with a resolution of 0.01g that…
  • EggHead_Bubba said: Tettletime said: All in all, I'm glad I made the trek down here. I will say I thought the sausage was underwhelming, and I think my pulled pork is better. But the brisket is legit. It's saltier than I thought it wou…
  • No worries!  Oven have warming feature or can it be set to 145-170.  If so, let it cool for 30 minutes and toss it in.  I've held briskets for 10-12 hours in the warmer and they've been perfect.  
  • EggHead_Bubba said: Little Steven said: I did a roast, not a rib, when I first got my sous vide controller. I think it was 125* for 24 hours. There was no question about tossing it. Yep, I just couldn't feel comfortable about se…
  • FearlessTheEggNoob said: I didn't think you were supposed to SV thick cuts of meat like a roast? Right now I've got this 14.5lb prime rib roast waiting in cryovac for Christmas day. My plan is to open it up tonight or sometime Saturday, rub it…
  • You've probably grilled some raw pork chops that had more bacteria than that roast does.
  • You can always feed a test steak to your neighbor.  If they don't die (they won't), you're good to go.  Pull it out of the trash!!!
  • EggHead_Bubba said: cazzy said: EggHead_Bubba said: I don't know guys, it would probably be just fine but I'm feeding several tomorrow night and I just can't afford to get anyone sick. I'm going to err on the side of caution a…
  • EggHead_Bubba said: I don't know guys, it would probably be just fine but I'm feeding several tomorrow night and I just can't afford to get anyone sick. I'm going to err on the side of caution and just buy another one. Sure, buy another …
  • DMW said: EggHead_Bubba said: I'm not going to risk it. It's going in the trash. So with that said... I'll buy another one tomorrow and SV it at 131° for 3 hours before searing. Would that be long enough SV to get a thawed 7 lb. prime …
  • EggHead_Bubba said: DMW said: EggHead_Bubba said: nolaegghead said: EggHead_Bubba said: Put my 7 lb. prime rib in the sous vide bath at 125.6° an hour ago. So it'll be seared around 8 pm tomorrow night before…
  • nolaegghead said: I have the 40 softside RTC.  Great cooler.  Zipper can be a beotch unless you lubricate it periodically.  It actually came with some zipper lube (made in KY I imagine). I was going back and forth between the 20 and 30…
  • Parkersquared said: i ordered the blue 45 today.  Man, those went fast!  At least their website only allows you to buy what's in stock now. 
  • HendersonTRKing said: Soft pak on sale, too.  Now we're talking. I'm really tempted to get one.  I hoped the 20 would be good for traveling, but we're too loaded up for that.  One of the…
  • SkinnyV said: These guys....Yeti is laughing, they just came out ...were lower priced and have already had to markdown numerous products multiple times. im sure they are fine, but the business model .pretty quick out the gate to markdown produc…
  • EGGcellent_Smithers said: Dang...I know for a fact that SWMBO bought me a 20 for $125...Oh, well...I just won't tell her... Jeremiah said: Damnit. I wish I knew for sure my wife had bought me one for Christmas. Yeah, m…
  • Well, well...that was quick!  Guess it's good I get them tomorrow before my wife comes back from Denver.
  • HoustonEgger said: Don't know anything in Katy but here are 4 that no one has mentioned: * Corkscrew BBQ up in Spring: * Pinkerton's BBQ just opened last week: * The Pit Room - Be…
  • At Rudy's, order a "super moist" brisket.
  • Rudy's is your only option here.  You'll have to visit Houston (Gatlin's BBQ), Spring (Cork Screw BBQ) or Pearland (Killer's BBQ) to find anything remotely special.
  • Focker said: I have done slabs in my small with bamboo skewers to hold them up.  You can cut them smaller if needed.   This may be your best bet, I'm not sure an accessory that small exists. Where did you learn that trick?  
    in Rib Rack Comment by cazzy November 2016
  • txhawkeye said: I turn mine in thanksgiving night. I have neighbors that turned them on before Halloween not sure what that was about.  My neighborhood is very diverse...that was because of Diwali (festival of lights).  It started on Oct…
  • Our lights have been up for over a week, but they won't be on until after Thanksgiving.  
  • The Cen-Tex Smoker said: How many lbs does one reservoir fill get you? Makes 1 lb an hour but is one fill one lb? I'm honestly not sure yet.  I'll let you know.   *Thinking about it, I'm pretty sure one fill is is 3lb or a little more.…
    in Finally!! Comment by cazzy November 2016
  • SmokeyPitt said: 10 lbs = $2 Talk to @NPHuskerFL about how dirty some of the Ice Machines at Sonic are.   I've bought plenty of those bags though!  Lol
    in Finally!! Comment by cazzy November 2016
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