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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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: Let's Go Lions!

    JLGougeon said:
    Another reason to like Matthew Stafford:  He bought all of his offensive linemen brand new BGE's for Christmas!
    That's swell.  Gotta admire the BGE love.  Now if he could just COMPLETE. HIS. PASSES, all would be just ducky.

    (Long suffering Lions fan here..I actually own the "Same Ole' Lions" screenname on and have suffered for nearly 50 years with my Honolulu Blue and Silver boys..I've seen every game for almost the past 50..and they have most all been PAINFUL).

    The record this year has surprised me (I called for them to be 6-10).  That said, Staff sucks and is a WAY overpaid, spoiled frat boy china doll.  If we had a REAL QB, we'd be in the SB for sure with the rest of the talent we have..(gotta love Megatron, Golden Tate, etc).

    Much as I hate to say it..Green Bay is gonna eat 'em alive on Sunday.  I'll be watching - and crying in my beer for sure..

    ETA: Way to go Raiola.  Finally get a chance to win the Division and you do some bone-headed play like stomping on a guy's ankle.  Thanks for letting us play the game of the century for the first title in 20+ years with a Rookie Center.  Nice.
  • Re: Electric starter

    SWMBO broke the timer button on our microwave, so I use my handy TimeStick from Thermoworks instead..but same idea.

    If you guys haven't bought a TimeStick yet, get one - they're awesome..even has a lanyard to hang the thing around your neck, which makes you look like a TRUE BBQ geek (ask me how I know!)
  • Re: How to grill with BGE? Is it worth it?

    KiterTodd said:
    I have noticed no difference in taste on hamburgers/hot dogs using the BGE vs. a gas grill.

    Weird.  I've had the exact opposite experience - dogs and burgers on the BGE are AMAZING compared to cooking them on the Weber.

    I actually go through the extra work of cleaning the Mini BGE out, loading it with lump and waiting for startup (can be at 400 in about 12 minutes) just to cook a couple of dogs.

    I took some pics last time I did dogs on the Mini BGE but forgot to save them to the camera roll (from SnapBot) and don't have them any longer - but will post the next batch when I do some.

    Hamburgers on the Mini are moist, smoky, and just undescribeable compared to cooking them on the Weber (dry, comparatively flavorless, no smoky flavor, etc). 

    I've found part of the reason for the smoky goodness is using RO lump on the Mini and the closeness of the food to the fire..I use OO + RO on the KJ, but the RO puts off copious amounts of smoke on the little Mini and food on it - regardless of whether it's dogs, burgers, chops or anything else have a taste I haven't been able to replicate on the gasser.

    Like some others, I haven't turned on my Weber since I got my Mini (and KJ) and it's now it's not much more than a glorified Kamado accessory storage cabinet..

    PS: Since I have a Cookshack SM025 for dedicated smoking (which does an AMAZING job), I only use the Mini BGE and Kamado Joe Classic for grilling (literally 'everything' from Spatchcock chick to Chops to Burgers to Chick parts) and pizzas.  No L&S on the KJ as it's on a wood deck and I don't want to leave an unattended fire for 12-16 hours..

  • Re: Lump Level

    Seems like you'd burn a lot of lump unnecessarily loading that full.  So, the downside is the cost of the lump that you don't 'have' to burn..

    I put 2 - 2.5 lbs of lump into my "black egg" (KJ) and can get to 400 in 20 minutes - and have lump left over.

    One good trick I came across is to use the 'Kick Ash Bucket' which winds up leaving a pretty big gap all the way around between the side of the metal and the firebox.  That seems to increase airflow and also reduces the amount of lump I need to get a really good fire going.

    2 - 2.5 lbs for me seems to be the magic amount.  Pretty consistent results with that.  (Believe it or not, I do weigh the lump - just until I get the hang of how full that really is..)

    PS: This is for pizza, steaks, spatchcock..I do all smoking on my Cookshack.
  • Re: pizza question

    No cornmeal, ever.  Makes a heck of a mess (ask me how I took us years to quit using it and find a better way..)

    We always parbake the dough - 2 min at 450 in the oven, THEN put toppings on.

    I use a combo of GP Flour and Semolina to help "spin" / stretch out the dough on a baking mat that I have..once it's in (roughly) a circle shape the size I want, I transfer to parchament paper and onto a peel..paper and dough both go onto the pre-heated pizza stone in the oven for 2 min..remove, and put on sauce, cheese and toppings.

    Parchament and prepared pizza then go onto the KJ (errr.."Black LBGE") :) which has been heating a Old Stone Oven pizza stone for 30+ min at 500 or so.  Remove parchament at ~5 min in..last 5 min directly on stone.

    Makes for awesome pies.  Of course, it REALLY helps if you can make your own dough (I do with 00 flour and 25% freshly ground whole wheat..)

    We just did this last night and the pizza was amazing..I think after 20+ years of trying, I've finally figured out a recipe and a way that works - at least for us.  It takes me two hours to make, but I'd rather do that than spend < 60 seconds calling the local pizza joint.  (As I tell my wife.."you can't buy pizza this good - anywhere").