Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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.



Last Active


  • Those look awesome. Last weekend we cooked a couple pizzas in cast iron skillets using some premade dough from the local grocery store. Did you cook them one at a time?
  • That's a pretty good price. Local grocery store had briskets for $4/lb. 
  • I love me some tri-tip! My local costco usually carries them, but if  they sit too long in the cooler they slice them up in to strips. Sometimes I'll give it a little slow smoke and finish it up with a reverse sear.
  • Wow. That looks amazing. If I didn't already have my egg, i would use this to sell the idea of getting one to the wife
  • Looks good. For fajitas we have been getting marinaded skirt steak from a local Mexican meat market.
  • They only thing I would worry about wiping the thermapen with a clorox wipe right before you use it again is you may get bleach on your food. Probably not a lot though
  • That looks great. I did something similar after a failed first attempt at making pizza dough from a box mix. I used a pre-made (pre-cooked) thin pizza crust. Loaded sauce/toppings and cooked for 8-10 minutes. Turned out pretty good.
  • Looks great!
  • Thanks for the welcome everyone. I made some mistakes on these first few cooks, but that's the fun in learning right?
  • That looks great. Did you sauté the onion and green peppers before foiling?
  • Besides pulling at a certain temperature, you can also go by feel. A temp probe should slide in and out with ease, or as some say, like a knife through hot butter. Each butt may be ready at different temperatures, but it'll normally be around 195-20…
  • That's a good deal on the iGrill. I got mine for Christmas and have used it a handful of times without any problems, The best part I like about it is the logging and the ability to email the data as a pdf graph, or a CSV file.