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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



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  • Also with some of the pork tenderloins I could throw on some sort of beef - flank steaks or similar.
    in Party prep Comment by robnybbq March 24
  • I like the idea of possibly cooking some chicken breasts days before and shredding them for some sort of casserole.  To what temp would you cook chicken breasts to make pulled chicken? This way when they are reheated in some sauce they may not be dr…
    in Party prep Comment by robnybbq March 24
  • I will not do that.  I dont want an open flame on the grill when no one is home.  The egg is on a wooden deck and needs to be supervised.
    in Party prep Comment by robnybbq March 24
  • I wonder if something like that can be made a week in advance - frozen and reheated in the oven?  Maybe like an enchilada type sauce?
    in Party prep Comment by robnybbq March 24
  • What kind of sauce?  If we get home at 1:00 and I light the Egg I can start cooking by 1:30 hopefully.  I would have 1.5 hours to cook on party day.  What ever can be precooked days before hand would be the only way I can see this happening. I dont…
    in Party prep Comment by robnybbq March 24
  • Very cool.   One day I'll get to move down there and enjoy that Florida life.  Meanwhile stuck here in NY in the 30's - brrr.
  • 1. Short ribs 2. Brisket 3. Pulled Pork 4. Beef tenderloin (APL recipe) 5. Lasagna Steaks are OK - Have not mastered them yet.
  • Looks awesome.  Making them tonight without the pastry crust.  Mine will be cooked in the oven unfortunately. 
  • I usually light my large with a Mapp torch in 3 spots for most cooks.  Only one spot like others have said for a low n slow,
  • Questions on pre-cooking the food before a party. If I were to turbo cook some pork butts the day before a party  how would you handle the cook?  Pull them when done or will they pull when cold and in the fridge overnight?  Will reheating with stoc…
  • Legume said: why no more overnights with the egg? other than pulled pork, best way I've found to feed a crowd is with an abundance of assorted sausages - provide a bunch of rolls, chili, other things that they can incorporate with the sausag…
  • I made one last summer that was awesome.  I cooked everything on the egg except for the water to boil the pasta.  Cooked the meat adn the sauce on the egg prior then assembled the lasagna them cooked on the Egg.  Came out great with a nice light smo…
  • When we had a party a few years back we cooked 4 x 8 lb boneless pork butts overnight,  then when guests arrived we did - green lightning shrimp, pig shots, abt's  plus wife made a bunch of dips. We are planning on a few parties this year and one n…
  • They still make #18 Bud Ice and #20sounds nasty.
    in #16? Comment by robnybbq March 5
  • How do you know when the fish is done when in papillote?   I am sure a thin piece of flounder/talapia would be allot totally different cooking time then a very thick piece of bass or something?  Poking holes in the paper with a thermopen probably wo…
  • Little steven - that looks great.
  • DMW said: If you get nice tuna steaks, they are really easy. Ready to eat, no cooking required. Very True.
  • OK thanks.  May try that this weekend if I get time.  Will be on the stove top on a cast iron griddle though.   Still too cold for the Egg and its buried in snow.
  • For lobster - I have never cooked it.  Do you buy "dead" lobsters?  I remember when I was a kid my grandfather used to get them live and put them into boiling water to cook them?
  • fishlessman said: shrimp tacos, these are really good and you could reheat the shrimp and assemble at work nothing simpler than seared tuna steak, i thought you wife wouldnt let you make seafood…
  • Duh - just saw the seafood sub forum.  I'll browse there.
  • Nanook said: I tried one bag. Liked it even less than BGE lump. Lots of really small pieces and dust. Took a long time for the white smoke to clear.  Exactly what nanook stated.   Takes a long time to get clear good smoke.   I don't know h…
  • Nice meal.   Can I make reservations for dinner at your house?
  • GATraveller said: robnybbq said: Time to get the egg off of my wooden deck.   Which means - Bye bye Egg Seriously???  Are you on drugs?   Got some?????  j/k After seeing a bunch of these fires and having a open fire on a wooded d…
  • Time to get the egg off of my wooden deck.   Which means - Bye bye Egg
  • That looks amazing.  Good job.
  • I have not had a gasket in two years. It leaks a little smoke here and there but I can lock it down to a steady temp. 260 is the lowest I can keep steady. It's all airflow. If there is some air on the gap them so be it. Adjust the vents to com…
  • Congrats.
  • Going out to eat. Some new fancy restaurant.
  • Looks great