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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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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  • That'll be perfect. I plan on slicing at 3pm which would put the FTC at 4hrs. I'm going to put the slices in a chafing dish with the leftover juices. Thanks!!
  • Thanks all.  The table will not be moved much at all, but will need to be moved every now and then. I understand it will be heavy but we'll never move it with the egg in it. I will not be putting wheels on. I'll build in some sturdy handles to the f…
  • i posted a message just yesterday pretty much about this same type of table. I saw an old post a long time ago that had pictures of 2x4 framing covered in durock. The Durock appeared to be pre-stuccoed so it really only needed to be screwed onto the…
  • I used to get Publix Pizza dough until we tried the Mellow Mushroom dough. It is pretty good stuff. I always feel it is much easier to work with than the Publix dough and tastes much better. We're the same as Springram in that it is only the wife an…
  • Jacksonville Beach, FL
  • I was 23 when I bought my XL and that was 3 years ago. I had to sell my Weber gasser and my fishing kayak to get it but it was worth it. Wife won't let me get a 2nd just yet but I'm working on it. I am now hosting all of the major holiday meals and …
  • Thank you all for the replies! I went ahead stuck with it and brough the butts up to 200 and pulled. FTC'd for about 3 hours and they were extremely juicy. There was none left when the party was over and they were a huge hit. A couple days have past…
  • Forgot to mention - not going to pull the meat until it hits 197. I am hoping that since it will be so hot, any potential bacteria issues will be fixed.