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  • Chicken went pretty well but not without some extra effort. I was able to maintain grid temps of 360 to 365 until the Maveric said the breast was at 160. The chicken was crispy...but not as crispy as would normally be desired. Problem came when I go…
  • I really don't have anything laying I'm gonna try indirect...wish me luck!  I will post pics with results later.
  • Looks awesome big only concern is that I don't have a raised my grate would be too low...or so I assume. So...I figured indirect. I am concerned about the smoke point of the olive oil but believe I saw it used at Fredsmusicandbbq o…
  • Yeah....we laughed at the Calzone...Stromboli....whatever it's called....because it tasted pretty darned good...even though it looks a mess! As for the gasket...well...I was told I wouldn't be a true egghead until I fried it. So...if it isn't alread…
  • I guess I will wait until I see smoke squirting out....and then call the mother ship.
  • Dang that's a good looking spread! That recipe looks delicious VI. You're sick in the head....all the way from the place mats to the light the food!
  • And here is another pic...shows the calzone on the stone...and you can see where my gaskets are apparently cooked....
  • For what it's worth...I think the worst thing I've heard on here was about what VI delt with...with the customer bragging and laughing about a deer dragging itself away with its legs blown off. Hunting is necessary and most hunters do their biddi…
    in Man Night Comment by eggnited April 2012
  • Okay...can't resist this topic. Perhaps I miss something in the debate over what is...and is not sport...but I believe anyone who is shooting an animal with a hi-tech weapon is simply food gathering. (Not talking bow hunters here)The animal has litt…
    in Man Night Comment by eggnited April 2012
  • There is absolutely nothing wrong with beer & cookies -- I always have plenty of them on hand.   Wine, cheese, and chocolate, too.   A girl can't be too prepared for these types of emergencies.  That statement right there is the nail in the p…
  • At Eggfest it was mentioned that new eggs are notorious for being all over the place with regard to temps and briskets are not the best for first cooks. As a newbie myself I think it's unnecessary....maybe even inadvisable to start with a brisket. L…
  • nice thread..inspirational...I think I will do my first spatch exactly the same way but using the Cluck and Squeal I bought at Salado. I'm going to get one of those Buddy's chickens and do the exact same thing...fridge overnight...same temps etc. Yo…
  • Thought eggnited was a clever pun since it sounds like ignited. I took it to have multiplel meanings...ignited literally  like starting the fire...and also like someone who is off and running....excited to cook...eager to learn. Also thought it coul…
  • Cazzy...great to keep a'breast....a thank you...of what is happening in your back yard. Chicken looks awesome. Looking forward to trying a spatcock myself...with the Cluck and Squeal. Btw...if this reply posts it will be interesting since I have bee…
  • This is a great thread with lots of good information. Gonna bookmark for when I decide to go down this road. VI....I think I was part of the distraction...but your Kung Pao was mighty tasty anyway!
    in Okay VI Comment by eggnited March 2012
  •  Yes...sure looks different! So glad the rain came...but also very glad it didn't come during the fest! It's beautiful there...and we plan on bringing visiting family up there next week to do a little shopping.
  • Yep..definitely going in my recipe book! They were delicious! Thanks! 
  • Hey...I'm open to trying different recipes. (I also read up on the legendary Elder Ward Recipe) I want to try the texasbbq rub and compare to Elder Ward...then might go on from there. I'm actually itching to try a brisket.
  • Yes..another addition to the BGE bookmark folder!
  • Thanks COS, I will be ordering some up later this spring when I decide to give brisket a try and may just order a bit of both the #2 and Grand Champion.
  • Thanks ...they were right on the money. Only thing I might change is adding the smoke chips later after the lump stabilized to get more smoke action...and maybe going even higher with the cook temp to get a little more of that outside char. The …
  • PS...watched the Freds Music Video before hand...then used the Thermapen to pull them at 147 degrees. The slightest of pink. Man...I didn't want to stop eating! LOL Thanks again guys...I'm so hooked on this!
  • Okay guys...first cook went EGGCELLENT! My wife said they were the best burgers I've cooked yet. I used hickory chips to impart flavor and seasoned the burgers with Saltgrass 7 seasoning. I hope the photos I took upload properly. Oh...and things wen…
  • Okay then...I'm off in more ways than one. I'll try to get a pic or two! Thanks!
  • Yes...thank you Mickey....and all the others involved. It was a great day!
  • update....the large fit great in my wife's Forrester...with at least a half inch to spare! :-) So glad to have it home safe but have to wait until tomorrowt to unload it from the car....since I don't want anything tragic to happen. Then...…
  • +1 Had a great time. Weather couldn't really have been better nor the people any nicer. Thank you to everyone who made it great for the rest of us! =D>
  • I've noticed the weber starter blocks at Home Depot....a 24 pack for $3.99 or $4.99...definitely cheaper than BGE. Wondering if they will work just as well. I'm gonna start off with the..starter cubes....pardon the pun...but I'm pretty tempted to go…
  • Stike, I would like to encourage you to kick it up a're boring me with your run of the mill Wellington! Badumpum PSSH! Ah thank you...exiting stage left!  )
  • message deleted by myself...sorry...nothing to see here....carry on! LOL
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