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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here



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  • I think the PS has a diffrent warranty than the egg. I heard 1 year but not sure that is true.
  • Looks great. Do you have a sign in your yard "will work for food" =))
  • Thank you all. I went with these. Gloves
  • Not to rain on your parade here but that is a busy time of year in Florida. Spring Break and Bike week. It was packed in the orlando area. Interstate 4 was a parking lot. We went to Ron Jovi surf shop and then Melbourne. We had fun, south Florida wa…
  • I have done these for a neighborhood cookout. I did 18 of them. I did american cheese cut in pieces, Cheddar cheese, cheddar and pre cooked bacon. cheddar and chared jalapenos, mushroom and blue cheeese. They were big but went fast.
  • Sounds like you have a great plan. I cook my butts based on how I want to eat them. I like nacho and sandwiches myself. So I wrap mine when eating it that way. If I eat it as a plate meal I do not wrap I like the bark.  
  • my $.02. I would just leave the brisket in FTC. I think the oven even at 165 might dry it out. If you FTC it will be fine for hours.
  • I turbo cook all my butts. I cook them at 350 grill until int of 160. Then I double wrap HD foil until 200 or 205. I take them off. Wrap in a towel for about 1 hour in a cooler. I can do 10LB butt in 6 or 7 hours.
  • KennyLee said: I just bought a Weber that does exactly what you describe.  Think it was about $20 or so.  Got mine at Ace Hardware. Got the same one but bought at lowe's. Thick and well built. Works on large and XL.
  • I also cook for four. I have trouble on a large for four. I like left overs. I normally cook six chicken breat when doing chicken or five ribeyes. IMO I would not go smaller than a large. If you do sides and main on the grill I think the large will …
  • Hibby said: Looks far too flimsy to me. What would you cook on it? Wings and ABT's? I'm always worried about what happens to metal not designed to be exposed to high heat. we have that not for egging for storage it sucks. SWMBO bought i…
  • I remember seeing 1 pound per person but not sure if that was plate or sandwich. I really think it would be the same for both.
  • caliking said: There some threads about chix breasts wrapped with prosciutto or bacon that looked mighty tasty. Can't remember who did them but they looked mighty good. I just did the bacon wrapped breasts last Weekend. They were great …
  • I like to make 1/4" thick slices with my sweet potatoes then throw on some Braswell's and EVOO. Grill on egg until they get crisp outside tender inside.
  • I have to add I did put corn starch on the wings before cooking after the spices. I think it helped the Moore's stick better. Also no butter when I mix in the sauce at the end. Butter makes them less hot.
  • No not the egg. I have smoke coming out every where when I start mine. Path of least resistance. Once it is going it comes out the top. Just hang in there man you have some great people on here they really are great cooks and helpful. I have never b…
  • Mickey said: I don't inject so can't say for sure. I follow the KISS method: no inject, no foil, & turbo. +1 also
  • Hi54putty said: Thanks guys! Parchment paper doesn't burn or melt does it? No I have had it burn and turn color but I do have flair ups when I open the egg. It does not affect the taste of the pizza however. Also I most likely am doin…
  • @RRP The wings were my best ever. I pulled them out of the bag put some Vodoo rub on them (Local hot rub), cayenne pepper and black pepper. cooked at 350 - 400 direct. Pulled off into a SS bowl put Moore's wings sauce with some Frank's. I posted a p…
  • Yes I will.
  • Ah thank you your comment. I will marinate for almost 24.
  • They look awesome. Great Job.
  • Looks great. Nice table. Lights are a hit.
  • Dyal_SC said: That looks sooo good! I could eat just the buns with some jalapeño mustard right about now . :) +1
  • Griffin said: TUTTLE871 said: Griffin said: And another one is converted!! Yes!! :-bd Your starting your own cult. And you did come from Waco also. I'm starting to see a trend here.First I pull them in with wings, then I get them…
  • I am glad you liked them. I am doing some this weekend. I am going to marinate them in hot sauce.
  • I did the same thing last weekend with a 10 pound butt. I was so disappointed in the flavor. I wanted it hot and spicy. I rubbed mine same way but I use a hot local rub called vodoo. I have used it before and had great success. I like to add…
  • Wow very nice setup. Looks like you will have that table a long time.
  • That is an amazing setup. Looks like you thought of everything.
  • Welcome aboard. Hope you enjoy the fun.