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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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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  • Re: Every Night, & Twice on Sunday (cooking on my new BGE, that is)

    @smokey: Yes indeed she does! Which is ironic since she is actually the best gift I've ever received! @Griffin: We started by rolling out some Trader Joes whole wheat pizza dough to fit the stone, which was preheated in the oven (just to save time, we were all starving). We whipped up a white sausage gravy and used it for the "sauce" then grated a medium size potato and sautéed it in a little olive oil. These hash-browns went on next followed by fontina cheese, shredded Monterey Jack, and mozzarella pearls (all because we just happened to have them in the fridge). SWMBO "cooked" 6 pieces of turkey "bacon" in the microwave (I guess obeyed doesn't mean always agree...). Which we crumbled and sprinkled over the pizza. Then we started cracking eggs on to the top until we got good coverage, popped it in the egg (plate setter legs down, stone on the PS) with a 500 dome temp and a handful of apple chunks. I added some conecuh sausage links to slice and add for me and our daughter and cooked for around 17 minutes. It probably would have been better to pull around 13 minutes but the eggs fooled me. They didn't look to be cooking but in fact the yolks were cooked solid by the time I pulled. Still a dang good brunch!