Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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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



Last Active
  • Re: OT - BlackStone (pizza lovers must click)

    No clue why it's upside down...
  • Re: Question for multiple egg owners?

    My mini has recently seen a big uptick in use. I set it up next to my back porch so I wouldn't have to walk to the large over 10 yards of snow covered ice! At my place, Mini=every day cooking, Large=weekend fun or crowds. I live the option of having hot and "cool" eggs.
  • Re: Your lump sucks

    FSU beat Auburn. Like it should be.
  • Re: Cowboy Lump in Wal-Mart

    Yeah, I think Cowboy gets a lot of hate from people who haven't actually used it in the last year or so. Every bag I've gotten has been good. Not great, but definitely not terrible.
  • Re: Active Dry Yeast

    ADY sucks. Switch to instant and never look back. Seriously. Instant is far more predictable and stable.

    Use less yeast and more time to develop better flavor and texture, or use a preferment. More water and either a longer rise or more mechanical kneading will yield a dough that handles better. Also, keep it warm (72*ish). Cold dough doesn't stretch.

    With all for respect to the artisan bread recipe crowd, you've just got to make a lot of doughs over time to get an appreciation for what certain variables do to the final product. A single recipe is never going to be enough to cover everybody's environmental factors.

    But for pete's sake, switch to IDY an get instantly lighter results. ADY is for people who only bake a couple of times per year.