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
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Good prices on Dizzy Pig

    caliking said:
    Do you know if the handling fee is the same for larger orders? That would make it a better deal.
    It is the same for all orders <$150 it says at the top.  Actually a pretty good deal if you're order a decent amount of stuff.  My same order (about $50 worth of rub) came out to $16 cheaper through this dealer than directly from DP.  DP's shipping rates are unbelievably high.
  • Re: chicken breasts raised direct question

    txav8r said:

    They were done in 20 minutes and that was after a drop in temp when I put the pineapple and chicken.  I read no less than 5 posts saying they did boneless skinless breasts at 400 direct for up to 40 minutes.  Glad I was probing every 10... 

    Meal was delicious btw!

    I do boneless/skinless often and sometimes do them for 40 minutes, but indirect and around 350-375ish.  400 direct is always 8-10 minutes a side.  Glad they turned out great!! 
  • Re: Chicken ?

    I would have to disagree with the above.....we do boneless/skinless all the time (in fact took about 8 breasts off a few minutes ago) and it shreds with a fork when you take it off and turns out great when properly marinated.  Great for fajitas or salads.  We usually do a batch once a week to eat on throughout the week.

    Don't have pics of tonight's cook, but here is a thread I posted a few weeks ago of a boneless/skinless cook.

  • Re: Need Steak Help

    The method I use I think came off the BGE site, but not sure.  At any rate....

    Season steaks with salt/pepper or whatever your choice of seasoning is.  Get the Egg to 650-700*, sear one side, then the other for two minutes each.  Flip again and shut the Egg down and leave steaks on for three minutes for medium, four minutes if you like them a little more well done. 

Click here for Forum Use Guidelines.