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

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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



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  • Pepper Stout Beef

    Thanks to The Wolfe Pit, this is a family favorite.  Started with Meat Church Holly Cow, smoked with Cherry Wood to 160 then into the pool of goodness.  Chucky would not pull until he hit 207.
  • New Egg Owner. First Cook

    After two plus years of wanting an Egg I got my Large today and did my first cook. I have been lurking around for about a year gaining a ton of knowledge from all you Eggheads. The crazy thing is, I could not decide what to cook first. Sunday is usually chicken so I ended up going with a London Broil from Fresh Market. Did a reverse sear after being marinaded in Moore's Original and dusted with Dizzy Pig Red Eye Express. It went indirect at 300 until an internal temp of 115. Then pulled and removed the PS and seared for 3 min per side at 550. I did not want the temp to go that high on the first cook but it quickly got away from me. You can read and research all you want but nothing replaces actually doing the cook. I still have a lot to learn and boy is it going to be fun and tasty learning on the job. Thanks for all your help
  • Re: More Flavor?

    War Eagle!!!