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  • Nicely done!  Briskets are finicky and you nailed this
  • My kid would go ballistic if I got ahold of this sauce recipe.  He loves Sarku.  I'll be following this closely.  
  • +1 on cinnamon rolls with chili, however it's not popular or even understood anywhere else.   It's a Nebraska (and apparently Colorado) thing.  Even the schools serve chili like with cinnamon rolls.  The spicy chili pairs well with the sweet roll.  …
  • I love Belgians as much as I detest IPA's.  
  • Rochefort 10...ppppsssshhhh Rochefort 8 is where it's at! 
  • One terrible tradition in the AF is moustache March.  I didn't shave above my lip, but I wouldn't go so far as to say I grew a moustache.  There were maybe 30 total whiskers, all different colors, growing in different directions.  A one star general…
  • I went to a cool place in Pensacola called The Old Hickory. It's a whiskey bar, and their signature cocktail is called (oddly enough) The Old Hickory.  The recipe is:  THE OLD HICKORY Buffalo Trace, Dolin Sweet & Dry Vermouths and Bitters. Served in…
  • Have three more of those losses, and you know how Nebraska feels.  Brutal.   Michigan is still scary good. 
  • @texaswig it's alarmingly simple.  You can either build the mold and then flip the table top out, or pour in place and hard trowel the top.  That website has about 8-10 different concrete projects showcasing both methods.  I'm glad I too…
  •, whoa.  I'm going to wait a few days to post pics of mine. 
  • This looks great! What color stain did you go with? Anything at all, or just a urethane?  I really like the 90-degree grain swap under your Egg.  I imagine it's for structural reasons, especially since you covered it with the tile.  Still, that one…
  • Nice work!! That came together quickly!
  • Mine is being built as I type this. Cedar table in the back, pre stain.  Concrete top is still curing in the mold in the foreground.  I still plan to stain and seal the table with spar urethane.  I'm debating on whether or not to acid stain the conc…
  • @NCSmoky your view is beautiful!  If that's your backyard, you are one lucky man.  Whereabouts are you?
  • Sometimes the simplest answer is right in front of my face.  This might explain why I can't find my keys when I'm holding them, or my sunglasses when I'm wearing them.  Sheesh.  Thanks for the tip @scottn83 
  • Beautiful table!   I'm considering a concrete top for my table build.  One question I had was heat resistance.  I'm not concerned about the ambient heat from the Egg itself, but more about the top of the table.  For example, if I took the adjustable…
  • Did the same thing a week ago.  It was super easy, and Ron's instructions were spot on.  I only had 1/2" of gasket remaining after covering the base.  The first cook was a smoked chuck roast.  It held rock steady at 250 for 7 hours.  It would have g…
  • Wow!!  I caught a yellowfin in Japan that I swore was 50lbs when I felt it hit.  It came in at just over 10lbs.  At 150lbs, I can't even imagine the fight in that monster.  What a blast!  You and your son will remember that forever!
  • I'd like to see how you cleaned your wok after a cook like this.  I'm kind of joking...but mostly serious.  Anytime cornstarch meets my wok, it's a recipe for black cement.  I have a feeling mine needs to be re-seasoned, but I'm not sure.   This or…
  • +1 on the hummus.  Occasionally I'll find the combo pack, which is four different kinds:  original, garlic, roasted red pepper and scallion.  The scallion is the you may have to fork over an extra dollar for the Charles Shaw.  Round these …
  • Slept in until 10:00, coffee with peace and quiet until noon when my teenage boys came downstairs.  They gave me some gifts, to include a new paella pan and a French press coffee maker.  I made Green lightning shrimp tacos for dinner and then we wen…
  • If you have any leftovers, eye of round roasts make killer roast beef sandwiches.  Just partially freeze it, and slice as thin as possible.  A little mayo/horseradish combo, maybe some fried onion strips.  Booya.
  • Five total posts and this guy gets an SGH seal of approval.   We got a heavy hitter here, folks.   Welcome, and love this story.  Good work, buddy!
  • My kid carded his first ace after only four months.  I was proud, but crazy jealous. I'm going on 22 years with zero.   Congrats! Love the hashtag!
  • Another Mattman post bookmarked.  Thanks man!  I look forward to making this one. 
  • I like to cook chicken indirect, and I've had better luck cooking at higher temps, around 400-425. I find it stays juicier if I cook it hot and fast.  I also pull the bird off at 150, and let the carry over bring it up to temp.  I don't tend to go a…
  • Another gem!  How thick did you cut the eggplant?  How long did you let them cook?  Temp?   This looks perfect for a light summer dinner.  
  • Long shot...but did you ever fly in the Air Force?  Whidbey Island? no, this is not a second marriage proposal.  Ha!  Welcome me to the fun!
  • I am a huge proponent of the reverse sear.  A while back I made a post that asked "What's your kryptonite?" because I normally overcooked steaks.  I got a lot of advice to go Reverse.   Complete game changer!  I typically roast somewhere around 275…
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