Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


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



Last Active


  • I use my XL BGE in comps. For safety sake, I remove the "guts" wrap each piece in bubble wrap and put back in. I then use cardboard to secure any movement on the inside. I then strap the lid secure and strap the egg to the wall in my trailer. Maybe…
  • Mix pesto w softened cream cheese for a tasty spread.
  • I spatchcocked at thanksgiving, turkey came out great. Cooked much faster than whole. Alton brown has a great recipe. The dry brine also was excellent.
  • I've had great success with wrapping the whole tenderloin in bacon and cooking to 120 w indirect. Remove plate and let BGE get up to 450-500. Put the loin back on for maybe 10-15 min, flipping. Avoiding flare ups. Cook to med. rare in center. Ends s…
  • I know it's too late but I've had great luck w slicing brisket and then vacuum sealing w some au jus inside. Then place vacuum bags in hot water (simmering) for an hour or 2 until it reaches safe temp. Time may vary. The brisket stays nice and moist…