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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

bodski ·


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  • Great score all around! You've got 3 of my absolute favorites: Thomas Handy, William Larue Weller and Four Roses single barrel. Elijah Craig is a great bang for buck - nice caramel tones. My wife loves Eagle Rare. 
    in Bourbon Score! Comment by bodski June 5
  • BigWader said: sometimes the Emile Henry stone is on WOOT.  I got mine for $20 I got one on Woot for under $20 too. They seem to offer it several times a year. I've used it a bunch and it works great. The glaze finish makes for easy main…
    in Pizza Stone Comment by bodski June 5
  • I have the 600 Professional too and haven't had any problems. The most I've ground at one time was probably 10 lbs. I'm sure it could have handled more. Hard to beat the price if you already have the mixer.
  • These look really great. I'd guess this would also be really good on skin-on bine-in chicken breasts.
    in Wow Chicken!! Comment by bodski May 29
  • How 'bout them Dawgs?
  • + 1 on bone-in skin-on breasts instead of tenderloins. I cook them indirect to 160 - fool proof. I usually throw in a few pecan or cherry chips, not too many. This simple preparation has won over a lot of folks to kamado cooking.
  • A couple of other food suggestions are FIG and The Ordinary. Great fried chicken at Jestine's Kitchen. Also, Pearlz oyster bar is really good. As others have said, Savannah is a great place to check out, maybe stopping at Beaufort along the way. Als…
  • mangrates
  • Nice list. Another one you might want to consider if you break your ceramic cap is the smokeware stainless steel vented chimney cap.
  • Not uncommon for temps to dive when you put meat on. When you open the lid, some of the heat escapes, then you place a relatively cold mass (the meat) on the grill, which usually also blocks the direct radiant heat from hitting the dome thermometer.…
  • Love grilled chops - one of my egg favorites.
  • Looks great!
    in Gyros! Comment by bodski May 4
  • I just stumbled onto this thread. This is really good. It kind of feels like a well-written Big Bang Theory episode.
    in Friends? Comment by bodski May 2
  • Mangrates
    in . Comment by bodski May 2
  • I inadvertently let my Lodge Dutch Oven reach about 750 for a while. No damage, but it wasn't on all that long.
  • Great looking cooks.
  • I got a 16" wok from ceramic grill store for my large BGE. It woorks well with my woo2. 
    in Wok Help Comment by bodski May 2
  • For what it's worth, there is a new book out that's supposedly very good for someone going from extract to all grain brewing. It's called Home Brew - Beyond the Basics by Mike Karnowski from Man Brewery in Asheville. Ordered it, but haven't read it …
  • I also use an aluminum drip pan raised slightly off the plate setter. I often put some foil over it and just discard the foil when done..
  • Welcome to the forum. I've learned a lot from the folks here, and I'm sure you will too. One thing I learned was that I should have waited a little while before I bought some of the accessories I did. Real-life cooking experience coupled with sage a…
  • I use it on my asparagus beds, but our soil is slightly acidic.
    in Left Over Ash Comment by bodski April 11
  • Those look fantastic. I'm impressed by the quality of the cooks you post AND the fact that you're still down 2 pant sizes. I need to figure out that balance.
  • Looks great. Is that screening underneath the salmon?
  • I bought one from my dealer on her recommendation. It works OK, but pretty pricey. Wish I would have gotten advice here first.
  • The table's a beaut.
    in Newly Hatched Comment by bodski April 4
  • Making my mouth water!
    in THE Chicken Comment by bodski April 4
  • That's it. I'm doing salmon this weekend! Does anyone add any additional smoking wood? Or do you let the lump and the plank do that?
  • I've used cherry with turkey before, but haven't for beef. It was very nice. Tends to give a darker color. I've mixed it with pecan for chicken and pork, and it was really good. I'd guess it would be good with beef. 
  • I live in Cincy and drive right by Corbin when heading to our place on Norris Lake in TN. Sounds like I'll be stopping by.
  • I got a new pan a couple of years ago and went through the flax oil process, which was fairly time consuming. I ended up being disappointed in that it flaked and was hardly non-stick. Since then, I've just cleaned CI properly and coated with oil aft…