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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Thievery ·


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  • BGE & Animal Welfare

    Let me start off saying that I love proteins.  Beef, pork, poultry.   It doesn’t matter.

    While vegetables are nice on the grill, let’s not kid ourselves:  The Big Green Egg shines when cooking said proteins.

    When my wife became pregnant with my son, she started having doubts about meat products from a purely emotionally standpoint.   I thought she was being ridiculous and had no qualms about eating her untouched ribs.

    Now I am not a PETA supported at all, but she encouraged me to do a little research about mass-produced animals and was quite shocked to learn the truth of how many of the mass-produced farms operate.  Pigs and chickens seem to have it the worst with deplorable conditions that should shock anyone.  The industry does a good job of hiding this and/or people just don’t seem to care.  The thought of a pig (with the intelligence of a toddler) being locked in a pen for their entire lives only to be slaughtered up for some tasty bacon or ribs disturbed me.

    I was never going to give up meat and never will.  So in the last year I’ve made a conscious effort to locally source all of my proteins; albeit from the farmer’s market or a high end butcher shop that has strict quality control from their suppliers.

    I am curious if any other eggheads out there feel the same way and how they deal with it, or if I just need to get off my soap box.


    To keep this post somewhat more relatable to BGE cooking; here is a 5.5 pound prime brisket point from this past weekend.  Seasoned with salt & pepper, cooked at 250 with oak chunks for about 6 hours.

  • Re: OT - Beer (what's your favorite?)

    Amazing trend here - very few note "main stream" beers, other than @henapple who of course owns shares in Pabst. Craft (quality?) beers seem to be the goto choice for those who cook on the egg. As we all know, good beverages pair well with good food.  
    My thoughts exactly! Now I've got a super awesome list of brews to try. This forum and it's members rock. Thanks for everyone's awesome suggestions.