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  • What time do you want to serve the pork?  I would cook the 4 Butts as SmokingTiger suggested, FTC them for up to 4 hours in heated cooler right up until you want to serve...give yourself some wiggle room for cook time.  Pull onsite in disposable…
  • What was the dome temp and how long did you allow the CI and oil to heat up before searing the steaks?
  • Federalist - thanks, Im always open for a second try but waiting for 2 hours on a Thursday or Friday adds to the price of admission IMO.  That factored into my review of the ribs and frankly leaves no margin for error. Aggie96 - most of my stuff …
  • Yep.  Been in Frisco 11 years. Main and Teel area.
  • That's opening it up for thing I have learned is that people in BTR are passionate about is LSU athletics, tailgating and food....with seafood being a widely debated topic. Really depends on what type of seafood (oysters, raw bar, fri…
  • Spend a few nights a month in BTR....pretty much stick to their seafood choices when I'm in town but have had Voodoo which is pretty good.  I think Pimanyoli's sidewalk cafe is the 1b choice. Lot's will put TJ's as the 3rd but IMO its ok but not …
  • I make about 8 trips to KC a year and after trying them all I find myself going back to each for different things... Johnny's for burnt ends Oklahoma Joes - 47th and Mission (depending on the type of work you are in it may or may not be client…
  • Besides a good instant read thermometer the AR with extended grid is easily the most critical accessory for the large.  I am amazed at the difference in the quality of the finished product (butts/ribs) cooked on the raised grid vs the felt line in b…
  • I use Clay's process with great results in the finished product.  I don't use a dutch oven rather a disposable foil pan covered 2x with HDAF.  I actually eliminate the maple syrup, reduce the amount of water by 50% and use the juice from pepperoc…
  • I reccomend the oval grids on the slides with the rig extender.  For ribs, the oval grid with the oval stone gives you the most indirect protection without obstructing any airflow. 
  • Shorter/higher temp cook = bone in/skin on chicken breast (350 direct or indirect until 165 degrees) Low/slow = pork butt (very forgiving and allows you to practice temp control) Requirement with the egg is an electronic food…
  • +1 For Adjustable Rig.  Get the rig extender as well (although its not available due to a redesign until some time in December according to the CGS site), and an oval stone.  You can do 6 racks of ribs laid flat on the 3 racks. 
  • On Rib Roasts, particularly those that are choice grade I like to build in at least a 48-72 hour of "dry aging" before seasoning and roasting.  I have found the flavor and the overall finished product to be better.  Im just talking about taking it o…
  • Good topic this time of year.  Leftover turkey comes to mind as well.  One variation I found a couple of years ago when i was looking to reheat pp at a tailgate was to freeze and seal the meat in Foodsaver bags .  Take it out of the freezer and …
  • Saturday - Spare Ribs Sunday - Turkey breast
  • Key is to pre-heat the cooler with boiling water for a good hour before you put the meat/towels in there.  Just boil a big pot of water and pour into cooler. Close and let sit for an hour.  open quickly, pour out water, and drop your meat/towel bund…
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