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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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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  • Made some skirt steaks on Saturday and a plain spatchcock chicken yesterday.  Tonight we will get home around 8:00.   Note the spatch was good yesterday - now I need to make it into something edible tonight.  I also have some of the steak leftov…
  • Going to make some spatch tomorrow or Sunday though. I wanted to cook a whole turkey breast but the supermarkets dont have them and only have cutlets and not the whole thing. Got come chorizo in the freezer with some skirt steaks and pork tenderlo…
  • agree 100% For reheating - I take the food on a plate and nuke it for 2-3 minutes.  If the food is in a sauce its ok - a piece of grilled chicken not so much.
  • pics of the food I hope and not the hand puppet..... I'll hopefully be joining you later for a stick and cocktails.
  • For example spatchcock chicken - very moist and tender the day its cooked.  Put it in the fridge in a zip lock bag and the next day its cardboard.  Hard and dry.  I can put in a ton of mayo for chicken salad its edible to me but then why eat chicken…
  • 3 butts would be enough.  I cooked 4 for 35 people and had plenty of leftovers including a whole unpulled butt.
  • I have had crushed beer cans (no not the ones I drank), railroad nail spike and rocks over the past few years.  I think most were from RO but I have seen this in other brands as well.  
    in Royal rock Comment by robnybbq May 1
  • Great ideas.  Soups and chili are good reheats so I guess some leftovers are OK as they dont get dried out. We had pork chops the other night with swamp venom it they were good.  The hour to cook the baked potato killed the time though.  That simpl…
  • I prefer to get a good steak at a good steakhouse.  I have tried at home and they are OK but nothing beats a properly aged/cooked steak from a high end restaurant. As for an average restaurant I would not order a steak as I can do better than that.…
  • I am pulling for the Rangers south to beat the Habs.
  • I use one of the Kingsford charcoal containers next to the Egg - Holds about 1/2 a large bag of Rockwood - I store the big bags in the shed and only fill the small container when needed.…
  • Canugghead said: Too busy or embarrassed to take pictures?  Too busy actually.  I like entertaining but its allot of work.   Especially when getting yelled at by the wife.  I was trying to maintain my cool by manning the Egg and participa…
    in Party prep Comment by robnybbq April 14
  • fishlessman said: cook to 158 internal, foil and cooler, cook the other stuff, put chicken back on grill for a few minutes with or without sauce and serve. you can also make this a day ahead and just bake it day of in the oven, this dish see…
    in Party prep Comment by robnybbq April 13
  • That sis one of my favorite beers.  it is really good.  I not much of a fan on the other Allagash beer but the Curieux is awesome.
    in ice out Comment by robnybbq April 13
  • Cooking them tomorrow for the party.  Got them in the brine now.
  • Finally enjoying a beer
  • Adam perry langs serious bbq
  • Holy cow - what time is dinner - that looks amazing
  • I cached t-ball a few years ago and now assistant coach on my sons rookie team.  Its fun and sometimes you feel bad for some of the kids that dont have any athletic ability or have never been shown anything.  The ones that improve make it worth coac…
  • A - I can not match what I can get a a decent restaurant
  • ekuapa said: This is awesome! I have not laughed like this in a long time - This thread should be a sticky. I need to start drinking to participate.
    in Devastated Comment by robnybbq April 10
  • This is thread of the year! It is all over the place.
    in Devastated Comment by robnybbq April 9
  • that looks good.
    in Party prep Comment by robnybbq April 9
  • fishlessman said: chicken in the first hour, turn grill up a little and cook the tenderloins, open dome for more heat and sear the flanks, looks doable to me. if you kabobed the tenderloin into madallions they cook even quicker How can I …
    in Party prep Comment by robnybbq April 9
  • Do you think cooking all of this in 2 hours is doable? "Main: (cooked from 1:00-3:00) - 4 Pork tenderloins (2 cooked like APL - Apricot marinade and 2 just rubbed or a type of Asian marinade) - 2-3 skirt steaks (1 just coated in cow lick and the ot…
    in Party prep Comment by robnybbq April 8
  • The party is this weekend. 32 adults and 18 children (10 of the children will eat the adult food). Planning on the following and looking for advice on rubs/marinades. Apps: (cooked the day before and heated up the day of the party as they are in …
    in Party prep Comment by robnybbq April 7
  • pescadorzih said: robnybbq said: OK - WIN!!!!!!!!!!!!!!!!!!!!!!!!!!!! Cooked the 4lb roast at 220-250 (That's is whwre the Egg wanted to be yesterday)  for 2 hours. Pulled the stone and cranked the egg to 500.  Seared each side of the…
  • Not at all. I bought a nice looking ribeye for $30 a few weeks ago that I cooked on the Egg that was not that great,  for $20 i fed the whole family.
  • I always fertilized my own lawn.  But the past few years I dont see much improvement.  I am wondering if the stuff they sell at the big box stores is "watered down".  years ago it made a huge improvement. We used to have a mowing service that clea…
  • I am beginning not to like you.  Awesome stuff.