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!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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…
Click here for Forum Use Guidelines.