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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cookinbob ·


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  • Another Cobbler

    Did a Peach-Blueberry cobbler to be served for dessert tonight.  The egg is idling right now at about 300, will be doing a reverse sear on some NY Strips later this evening once our company arrives and settles.  May not get a pic of that, but here's dessert.  Will be served with French Vanilla ice cream.

    Top did not get as brown overall as I wanted.  Any guesses as to why?  dome temp about 400

  • OT - Wort Chilleer/Beer Brewers

    I am on the minimum side on this topic.  Don't think you have much to worry about regarding off flavors, etc.

    I have a copper wort chiller, and when I am done chilling wort, I rinse with the water still flowing through the chiller, let it dry, and store in a garbage bag for the next use.  As for cleaning your borrowed one, I would just give it a good wash with dish soap in hot water, rinse and use.  Anything on it will be water soluble, so you should be good to go.  Spray it down with star san or whatever if it makes you feel better.  I put mine in the wort 10 minutes before the end of the boil and it is absolutely sterile.

    As for cooling time, my tap water is about 64 degrees, I can cool to 80 in about 20 minutes. It goes really slow.  FYI, I do a full boil, so have little need for top off water.  I pour from kettle into primary through a large stainless steel screen strainer which catches all the spent hops, and does a great job of aeration.

    I normally use dry yeast which I hydrate for 30 minutes (no starter), and have been pitching my yeast into 76-80 degree wort for years with no problems, I would not worry about getting it colder than that
  • Show us your Cookin Spot

    You can see the egg in its table in the back left corner.

  • Disastrous First attempt at Pizza

    I make great pizza on my egg. I go raised indirect at 500.    Takes about 10 minutes.

    I always use parchment paper. Easy transfer to the stone and never sticks. I quit messing with corn meal years ago - it is not needed with parchment.  Keep your pizza to the size of your stone - Most stones are more than 12".  Try it again!
  • I survived hurricane Arthur

    Spending the week on the NC outer banks. Sadly the beach house does not have a useable grill :( Lots of folks left yesterday to avoid the storm. We rode it out-no problems, my first hurricane. Wind like a freight train all night, but over at 8 AM. Will be back on the beach shortly.