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Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.



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  • 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 ;
  • Meatball Subs

    I made the meatball subs from BBQ pitboys tonight (the videos on YouTube are corny but some of the stuff they make is interesting)...these were pretty good.

    4.5 lbs ground beef, 1/4 cup bread crumbs, 1/4 cup parmsean cheese...2 cloves garlic 1/2 tsp garlic powder, 1 egg, salt and pepper.

    Made the meatballs about 6oz each...seared them a little, the covered in bbq sauce, and cooked indirect at 350 for an hour.

    Sandwiched them, added mozzarella and broiled for a few minutes.

  • Re: Something Totally New for Me on Saturday

    Wow...neat...better start negotiating commission.