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  • Cowboy Ribeye

    Joined a steak of the month club with a local butcher shop, and the first one was a cowboy ribeye. Did a reverse sear, and had a BBQ Guru to help get the BGE up to temp faster than usual after taking it off the BGE at 115 internal temp. Seared it at 600 degrees, and I have to admit that this is probably the prettiest steak I have ever done. :)

  • Rolls

    Just a pan of frozen rolls (dough, not pre-cooked) done up in the Egg.  :)
  • Lessons learned this Thanksgiving

    So in October I did a test turkey and all went well. Thanksgiving wouldn't be Thanksgiving without something going wrong though, right? :)

    The first mistake I unknowingly made was waiting too long while the Egg got up to temp. (With the test turkey I put it on while the temp was rising after the starter cube burned off.) 

    The second mistake I made I knew was iffy, but thought I might be okay. I am getting to the end of my bag of lump and it is down to a lot of smaller pieces. 

    The thigh was up to 157 and I went to check on the egg. The temps were in the upper 30's, and by 12:30 the egg was in the shade so to keep it at 325 I had to give it a little more air than I did in October when it was warmer outside. The Egg had dipped down so I got a coat-hanger as a wiggle stick and got some ash knocked down and saw the glow of the charcoal. Temp started climbing so I figured I was good, and would check in 10 minutes to see how it was doing.

    Well, that was the last gasp as 10 minutes later the turkey was still at 157, and the EGG was down to 300. I had to resort to pulling the grate off with the turkey on it, and lifting out the plate setter and drip pan. And lo and behold, I was pretty much out of charcoal! (Back to my mistakes, I burned more of the charcoal before getting the turkey on there, and the charcoal I was using was burning faster than the test run)

    Thankfully I still had some charcoal in the bag. Tossing it on there, I also grabbed out kitchen torch to get the top going while the remaining couple of coals on the bottom got the bottom going. Within a few minutes the temp was climbing back up, the temp in the thigh started climbing back up, and we were only a little delayed in our meal time. (Okay, a lot more than we wanted, but again, what is Thanksgiving without the turkey having a problem of some sort?)

    In the end the turkey came out well. I did herb butter under the skin, a couple of bastings with salted butter, and that was it. The breast was a bit drier than I would have liked, but moister than I expected when I pulled the turkey off. 
  • Did a very basic roast turkey

    Wanted to do a test turkey to see if Thanksgiving turkey on the Egg would be an option in my wife's eyes. She isn't big on smoked foods, so I did only charcoal, and it was mostly leftover from a previous run of doing a pork loin, so that the smoke flavor would be mild. Just a basic Harris Teeter Turkey (12 pounder), thawed, some salt and pepper on the skin, and that was it. I roughly followed the directions here: but I added some water to the drip pan for extra moisture, and when I let it rest I let it sit longer than 10 minutes.

    Took about 3 hours and came out pretty good. I notice that one side was done earlier than the other ( I am glad I pulled the probe and stuck it in the other side), next time I need to do a full chimney of coals and make sure they are well scattered, I think one spot caught first and got going hotter sooner which pre-cooked that area. (it wasn't by the hinge, it was front left).  My wife was happy that it was a "pretty" turkey and that it was moist without a ton of smoke flavor, so it is definitely a go at this point for Thanksgiving which frees up the oven for other things. May try the Mad Max method unless my wife finds some other recipe she wants to try more. 
  • Just a quick thank you.

    Maiden voyage of Large BGE started this morning. A big thanks to friends with Eggs, the Naked Whiz website where I got the plans for the table I built and a lot of information, and to the forums for the experiences of others I could learn from. BGE is running at 225 with a small pork butt on it and I didn't have to chase the temp. 
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