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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

pgprescott ·


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  • Odd looking nest. Does not look like what I have seen. New design or older design? I am sure you will love the addition.
  • THEBuckeye said: Do NOT buy the BGE grill brush. Spend less on Steel Wool.  The BGE one is worthless.  cannot disagree more. I love mine. Used to use the bristle kind made by weber, but switched to the new Brillo pad type of BGE brush a…
  • Ribs- sweet rub o mine Pork tenderloin - red eye express Chicken - yardbird or raging river Steak - raising the steaks Salmon - raging river or tsunami spin Brisket - bovine bold by plow boys w / butchers injection. Turkey - BGE gourmet seas…
  • Look and sound great Ron. We just did some pork sliders with swamp venom at a cooking demo a couple weekends ago. Very tasty.
  • +1 on the red eye express. Awesome on pork tender. Love it.
  • Also different starting methods and cleanliness of the egg are factors. If you use an electric element , it will light more quickly than say a lighter cube. There are many factors that dictate the time it takes to be ready to cook. Sometimes I am re…
  • Very nice work. I'll take a sammy or just some slices please.
  • Awesome. I am drooling over here.
  • Trim hard fat. Rub and inject if you want. I cook mine fat down others do fat up. I feel the fat is added protection against the heat source in this instance, but whatever. I also foil the brisket at 160. Cook to 190-205. Use the probe test or just …
  • It will be fine. No worries.
  • What ribs? Her ribs? Oh yeh, they do look good.
    in tonight Comment by pgprescott August 24
  • bigguy136 said: Thanks for the heads up. I took 2 tile, added a 1/4" gap with silicone and thought it would be enough. I took everything apart a month later and saw the wood was charred under the tile. I then put 2 aluminum channels under the…
  • Hey, your cook and whole setup look great, but I would strongly suggest getting a table nest or using some sort of feet under the egg. The heat can transfer through the solid stone and burn the wood below. No joke. I have seen it in person and on th…
  • It has the same diameter as the small, but either the same or closer to, the height of the mini. One might notice that for instance, the XL is also "squatty" shaped in comparison to the large. I think it's the same or similar thinking and design.
    in Mini-Max Comment by pgprescott August 23
  • You will see the pros take a steak with their tongs and hold it sideways and insert the thermo for an accurate reading. Lifting the meat off the hot grill and insuring a reading from the center of the meat.
  • Welding gloves for me. Same pair for years. They are a bit cruddy, but oh well. I recently got the claw for my large plate setter and now I rarely even use the gloves, no need. They only have them for the large, I think.
  • The egg is a grill, an oven, and a smoker. It is a very versatile cooking tool that performs very well for all tasks. This forum is full of examples of the limitless possibilities of the egg. Really, there isn't anything you can't do with the egg if…
  • There is a new little tool out called the claw for moving both plate setters. It's a big winner iIMHO. I love it. Rarely even put on my welding gloves any more.
  • You should do whatever you think is best for your situation. The idea is to enjoy yourself and your guests. When we do cook demos at our store we almost always do a range of dishes from baking to bbq to emphasize the versatility of the egg. It truly…
  • Killer hogs is good stuff. Has a little kick to it if you like a little heat I wouldn't hesitate.
  • Looking forward to your continued post. Sounds like something we would really enjoy as well. Pace yourself for sure.
  • Tall order. I would do the corn/ taters in the oven/ stove. There, I said it. At least potatoes.
  • Phatchris said: That looks and sounds very interesting and good. How awesome was it? Pretty F'n good and simple... The pork was pre-marinated from the Butcher and pickles were a 10 minute pickle from serious eats... I've done them before w…
  • bettysnephew said: If you're a person that has to have the latest, hottest whiz giz, wow factor look into the Stoker or the CyberQ.  But be aware that depending on the rest of your computer system and your computer WIFI skills they might be a…
  • That looks and sounds very interesting and good. How awesome was it?
  • IMHO cyber is overkill for your stated use. If you have a two probe thermo currently, I would add the party q, if not the DX is plenty of control for your cooks.
  • FYI, they make a plate setter for the mini now if you are interested in having one for indirects.
  • Two words: coffee rub.
  • Keeping two women happy is a sign of your greatness.
  • Beautiful cook!