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  • Re: Gluten free pizza crust

    Thanks...she has had it for about a year...we have finally turned a corner I think,  and have a pretty solid menu of stuff to get by...but I always look forward to finding new wins.
  • Gluten free pizza crust

    We tried the cup 4 cup pizza crust mix tonight and it was by far the best gluten free crust we have done. Most of the others have been gritty and tough to get crispy... This one cooked and tasted just like the non GF alternatives.
    Swmbo is celiac and we had all but given up on egg pizza when we came across thus suggestion.
    We tried this based on a suggestion in the baking forum, but Swmbo isn't much on beer so I stuck close to the package directions except cooking on the egg. I got the egg to a stable 500 with the stone, par cooked in a pan for 10 minutes then removed the pan and added toppings cooking right on the stone for another 10... 

    The manufacture website had a store locator so we found the mix at Williams Sonoma, but we also noted that it's available on Amazon.

    Needless to say it was a home run.

  • SV ribs for tomorrow

    After reading about the SV Ribs @JohnInCarolina shared, I was inspired to give them a try... Here are the day one pics...prepped some carrots and Brussel sprouts that I will toss in tomorrow and increase the water temp when the ribs move to the fridge for a cool down.

    cant wait until tomorrow!
  • Bacon wrapped cream cheese stuffed chicken breasts

    A friend of mine shared this recipe on Facebook a while ago...and I thought it would be an easy adapt for the egg.

    Here is the original link

    Here is how I adapted...mostly to double it but a couple adjustments.
    • 2 full Boneless skinless chicken breasts (4 halves) cut into 4 pieces
    • 8 tablespoons cream cheese
    • 1/2 cup Pepperjack cheese, shredded
    • 4 tablespoons green onion, chopped
    • 1 1/2 lb of bacon
    1. Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
    2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
    3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
    4. Wrap 4-6 slices of bacon around the chicken breast, secure with toothpick, if needed.
    5. Cook raised direct 30 minutes at 375 degrees F. (Note, I have an xl so I lit lump on one side and cooked for 30 min on the opposite side, quasi 2 zone...I rotated once at the 15 min mark)
    6. Move directly above hot coals for 5 minutes to fully brown and crisp bacon. Turn each breast over for another 3 minutes or so to crisp up the bottom side.
    7. Serve immediately.
    I had never pounded out checked before, I put it in a gallon ziplock and used a rolling pin...I found it was better to pound with the pin instead of trying to roll first ones kind of blew out, but I saved it by using more bacon to keep it all together.

    These were fantastic, next time I'll use more shredded cheese (maybe different kinds) and hit it all with some rub or seasonings.

  • Re: Workweek Grub (pics)

    Thanks @Dyal_SC ;
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