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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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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  • 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.