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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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  • Re: It is so hot in Columbia, my dog walked out the front door......

    You folks are making me home sick but not for the heat and humidity. Think I'll stay by the West coast ocean tonight and not complain about June gloom.

    Take care of yourselves and your pets
  • Re: Addition to the cooking area

    Thanks a nice looking beer shelf. Well done
  • Re: Transporting a BGE

    Find a friend with a truck. Offer food from our BGE.

    Remove the insides and tie it down. Besides, you need two people to lift it up into the bed of the truck and remove it when you get home. Don't forget to secure the lid so it doesn't bounce. (Moved mine from the store this way a few years ago when I got my Father's Day gift. I've been showing thanks with good food since.)
  • Re: Texas go vegan week?

    What the Foxen?

    Next they'll have a Texas goes dry for a week. No wine or beer? And I thought all the nuts were in California.
  • Re: BGE & Animal Welfare

    I appreciate the topic and the discussion. That's what makes this country great. (If only our politicians could learn to discuss topics and come to common ground for the good of the population not their re-election accounts but I digress.)

    I'm the second generation off the farm on my side of the family and my wife is as well. I sent summers on vacation harvesting crops in the south. I've sent time with my wife's family big farming operations in the north. I can still hear smell that, it's the smell of money from the pig farmer. I've also sent time with the members that work in meat processing plants (chickens and cows).

    It's already been pointed out there are good operations and bad operations. The process starts from the animal being raised and feed through the processing. The only way to solve your concern is farm to table approach. In some of the larger cities, butchers are starting to embrace this approach. That means they buy whole animals. This means that us consumers need to eat more than pork butts, ribs, briskets, etc..

    BGE is a wonderful tool for exploring some of these cuts. I've got a long way to go and would like to see other folks recipes and off normal cuts they are using. (I tried beef tongue recently) So you hunters that do whole animals probably have a running start on this so please share.

    Sorry for the wordiness of this comment but it's a big topic with a lot of options.