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Last Active
  • 1st Spatchcock Turkey

    Definitely not the last. Brined the 12 lb organic non-enhanced bird in an Adam Perry Lang brine mixture of Apple Cider 1/3 cup kosher salt, and half a cup honey with orange slices and Simon Garfunkel herbs. cooked on my large at 350 with a little pecan smoke. legs and thighs cooked about 20 degs behind the breast. I pulled the bird at 165 IT in the breast and removed the legs and thighs and returned them to the grill. Just a short time and they were at 170. Everything came out perfect. Highly recommend spatchcocking your turkey, and the APL apple cider brine, as well. I used the heavy duty OXO poultry shears to spatchcock my turkey. Worked great very minimal effort, although it did take quite a forceful CPR move to flatten the bird out. Much stouter than your average chicken. 
  • Anybody know what type of grill this is?

    Looks similar to a BGE, but doesn't have a logo

  • Re: Knives

    I have Globals and just recently a few  Shuns including the premier 8"chefs knife which is truly elegant and a piece of art that is sharp as a razor and has a wonderful balance and feel. I also have two Shun Sora line knives which in my opinion are like the Victorinox of Asian knives. A quality knife with a reasonable price point.  The Sora's are also razor sharp and have a VG-10 cutting edge welded to a japanese steel upper. The weld is a very attractive wave pattern on the blade. They have nicely shaped vibrox handles with an Asian flare that feel very good in my hand. I have the 6" Shun Sora chefs and a utility knife. Both knives were under $90 individually, and carry a 10 year warranty. here is a pic of the Sora  6" chefs knife. 

  • Re: I have a basic turkey on the egg question

    When cooking a bird as large as a turkey It is common have your temp probe come in contact with the breast of the turkey when you shut the lid. As one post above mentions in closing the lid you can actually puncture the breast meat with the tip of your probe. This won't hurt the turkey, but it sure will throw off your temp readings. Here is an old BGE trick that works well when cooking turkey. Step one in this technique in "open a nice bottle o wine" , heres step two. use a small drill bit and simply drill a hole through the length of the cork. Slide the probe through the cork and use the cork as a spacer on the outside of your egg to keep the probe from coming in contact with your turkey. 
  • Re: Cooking Rut

    I was in pretty much the same condition, probably a couple of years ago.  In desperation I turned to a Greek cook book from a restaurant called Kokkari and started going though it, adapting the recipes as I came to them, to kamado style cooking. From the Greek  recipes  I moved into  the Med and started going through Ottolenghi's cook books, and then on to Mario Batali's stuff. Lots of fun trying to cook traditional kitchen recipes on the Egg. Give it a shot, I still cook the BBQ classics now and then but this experience has really given variety to what I cook on the Egg. 
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