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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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: Georgia Mountain EggFest 2014

    Wonderful presentation, Kristi! Love it. Thank you so much for coming to the fest and being the "official" photographer! I knew you would do a spectacular job........but, you did even better than that!! :-*
  • Re: Mixed reviews on the small

    $500 is too much for a small that was a floor model if that's all you get. You can do better than that at an eggfest. As far as the performance of the small, I've always had problems getting it up to temperature. There are some that don't and I've never been able to get a handle on exactly why that is. In my opinion, the draft door on the small is too small, i.e., it's the same draft door that's on the mini. The new mini-max has the same draft door so It's going to be interesting to hear what the results are performance-wise. 
  • Re: Loin Lamb Chops - Advice?

    This is a killer recipe, even if I say so myself (start marinating them tonight) :

    Lamb Loin Chops

    8 (1-1/2 inch thick) loin Lamb Chops


    3 T. fresh squeezed Lemon Juice
    2 T. Honey
    2 T. Red Wine Vinegar
    2 tsp. dried Oregano (crumbled)
    1 tsp. dried Rosemary (crumbled)
    1 tsp. minced Garlic
    1 tsp. coarse Salt
    10 T. Vegetable Oil
    2 T. Olive Oil

    Preparation directions:

    Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight.

    Cooking instructions:

    Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
    Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
    Place chops on a serving tray and pour on reduced marinade.
  • Re: Pineapple Head is good on???

    I actually mix pineapple head with a hot pepper spice that I get locally and makes a great sweet/hot spice for chicken, pork or fish.

    I'll bet that is good........gonna look into that!!
  • Re: Pineapple Head is good on???

    It's great on any of the orange veggies such as carrots, sweet potatoes, acorn squash, etc. Some have said it's good on ribs, too.......but, I've never tried that.