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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



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  • doubleagle
    Mighty Quinn
    Do you use more beef or pork in your hash. I am very partial to mustard based sauce since that is what I grew up eating
    September 2012
    • Mighty_Quinn
      Sorry...just now seeing this, I guess I don't get notifications for this activity. Also sorry that you must have the wrong forum guy. I've never made that kind of hash and until there was a thread about it, I didn't really know exactly what it is...
  • msmieja
    Your pork belly loooks great! Did you post the recipe? I could not find it but would love to to bacon/pork belly.
    June 2012
  • lovetheeggvt
    who is Tom ? what is his site?
    February 2012
  • jscarfo
    thanks for the recipe i didnt know i had a notifacation
    February 2012
  • Bakeman
    Thanks I live in the Philly PA burbs I will contact them
    January 2012
  • jscarfo
    do you do all grain?
    January 2012
    • Mighty_Quinn
      Yep...I do....converted a couple years ago. Here is a great easy extract IPA recipe

      1/4lb Vienna Malt
      1/2lb Crystal (10L)
      1/4lb Carapils
      Steep at 152°F for 30 minutes
      6lbs of Briess Golden Light Dry Extract
      1/2oz Centennial 60 Minutes
      1/2oz Centennial 45 Minutes
      1/2oz Centennial 30 Minutes
      1/2oz Centennial last 15 Minutes
      1/4oz Centennial 0 Minutes
      1/2oz Cascade dry hop
      Wyeast 1272
    • jscarfo
      Do you wait a week to dry hop? Thanks
    • Mighty_Quinn
      I would wait until the really active fermentation is over.....maybe 4 or 5 days...waiting a week wouldn't hurt either. Moving the beer to a secondary fermenter isn't a needed step, but if that is something you normally do, I would dry hop whenever you do that.
    • Mighty_Quinn
      ...dry hop for a week to 10 days and bottle or keg.
  • yumdinger
    Hello I would be interested in your grill grates if they are still available. I have no idea their worth either. Let me know. Thanks Pat
    January 2012