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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: First Brisket success story!!

    anton said:
    @Dragonwmatches, thanks, the label was vague , it said, "whole untrimmed brisket", and that's all.I am seeking out a packer that I can fit on my med egg for next brisky cook now!! Yours looks fantastic, I want the lean and the juicy!!

    Yeah, I really will need to look at it closely beforehand next time. The grains go different directions, so really I should have removed the point and cut it separately.
  • Re: First Brisket success story!!

    That looks great! I'm no brisket expert, but that's definitely the flat. Looks from one pic that they left just a smidgen of point above the fat line in the middle, which is what I had on the Sams Club flat I did last week. See the separation here - mine had more of the point left on, unbeknownst to me beforehand. Great cook!!
  • Re: Boneless chicken

    Both of those are really impressive. Especially the surgery part! 400 indirect - any smoking chips or straight lump?
  • Pizza experiments tonight

    I did a couple pizzas the other night on the Egg, but the dough wasn't right. Sunday I made a batch of the NY Pizza Dough linked on here recently and let it sit in the fridge until tonight, where I made it into three ingredient experiments. Used Saturday night's smoked pork butt on all three. The first had tomato sauce, pineapple, pulled pork & sharp white cheddar - good, but the cheddar dominated. Second was Sweet Baby Rays with pulled pork, canned mushrooms & Wisconsin cow milk mozzarella - this was the most barbequey, as the mozz didn't have a strong flavor. The last had good pepperoni, pulled pork, mushrooms on tomato sauce with the cheddar - this had the most balance to it. Still needs the right combination, but the dough was definitely the right one.
  • Re: Hot spot?

    jls9595 said:
    what is the cause of this?

    More mass back there with the hinge is my guess, but I'm not a physicist. I try to remember to set up the ring so that a leg is square in the back middle to disperse that heat a bit on indirects.