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Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.



Last Active
  • Re: 2015 American Royal BBQ Championship/Meatchurch

    Bet that was an awesome experience. Pics were great, thanks for the share. 
  • Re: Ribs

    To eat my personal preference is baby back. I have a thread or to if you are looking for advice on cooking. Good luck, post pics!
  • Re: An Assortment of Recent Cooks (Pic Heavy)

     Perfeggtion Craig 
  • Draft Party Porchetta with a 25# Suckling (PICS)

    So I finally got to execute a bucket list cook of mine.  I started out with a 25# suckling pig.

    I deboned and trimmed it to size

    I did not go with the traditional Mediterranean flavors.  I wanted to have a more Caribbean feel to the end product so I used @Caribeque #IslandThyme.

    I cut up some pork butt and mixed it with some bulk sausage and cilantro.

    A little rolling and trussing and boom, pig missile prepped and ready to go!

    Scored the skin, shaped to fit the XL, and parchment paper and foil on the snout and ears.

    Perfect fit, set at 325F dome.

    Spritzed with ACV every half hour until the juiced were running, then basted with it's own drippings, until it hit 165ish F at the thickest part.

    Then he got pulled out of the drip pan and placed on a rack in my preheated oven at 500F for a half hour to crisp up.

    Sliced up nicely.  Some of the skin was still leathery, but most was an amazing taste and texture that I can only describe as a bacon flavored florescent light bulb lol

    Plated up nice. Great flavor and texture all around.

    Little stubs bbq sauce and some spicy pickles topped with a pickled sriracha  slaw.

    I also got to put my novelty branding iron to good use, lol!

    Overall a real fun weekend project, box checked, on to my next cook.  Thanks for reading, -Nate
  • Re: Draft Party Porchetta with a 25# Suckling (PICS)

    @theyolksonyou ; Thanks, yeah the wife I can deal with, the hardest part was when my 2.5 year old walked into the kitchen with a calm and innocent voice and asked, Daddy, why did you cut that pigs leg off? Only answer I cold come up with was, Because he's food now. She said, Oh, ok, i love him. lol!