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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.


Somewhere in Massachusetts


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  • Re: Best BGE lump hardwood charcoal

    I have used Wicked Good for a lot of years and, even though I've tried other brands, I go right back to WG every time. The new lump they have, Jake's Blend, is as close to their old Competition Blend as you'll ever get.

    Burns long and as hot as you want (or, can get). Darned little ash. Jake's Blend may be a little slow to light because it's so hard (it "clinks" when you dump the bag) but, don't be put off by that.

    I'm always mildly amused by people who spend a bundle on an Egg then cheap it out when it comes to the lump they use.

    If you haven't tried either Weekend Warrior or Jake's Blend then I suggest you give it a shot.
  • Re: Toronto Eggfest 2015- who should I be on the lookout for?

    I wasn't going to cook this year but it seems I will be back at it again.
    Jeezus! Stay away from this guy. He sometimes wears dresses and eats form of the strangest non-food products you can imagine. And whatever you do DO NOT OFFER TO BUY HIM A BEER he'll follow you around like a puppy the whole time you're there.

    Otherwise, he isn't too bad a guy.
  • Re: Triglyceride Diet - or - how I'll lose 30 pounds in April....

    Had some pretty 'elevated levels' a couple of years ago and my doc recommended something that sounded like what you're talking about.

    So, I talked to a nutritionist and ended up with smaller portions of most of the foods I like.

    Regular trips to the gym with real workouts. (the hardest part I  might add)

    Then came the clincher, real oatmeal for breakfast with a small amount of brown sugar, two teaspoons of cinnamon, and two tablespoons of cocoanut oil - every freeking morning!

    At the six month blood test there was a "significant drop in my triglycerides" and at the twelve month exam the doc said, "Your cholesterol readings are better than mine and today I'm on a maintenance dose of Lipitor.  

    By the way, the oatmeal thing has become a habit.
  • Re: What cook is your nemesis !

    I've been Egging since 1998-1999 and I will admit I have a couple of problems.

    Brisket! Just can't seem to get it right no matter how hard I try. Usually just dry-ish and tough.

    Then there's pizza. Most of my pizzas look like a map of Rhode Island and Massachusetts. They taste pretty good I just haven't mastered making the darned things round yet.

    Some day . . .
  • Re: New lump from Wicked Good!

    Competition Blend was our go to for all cooks. Some people complained it "took too long to light and ramp up" but, we all mourned the loss when they couldn't get the mixture any more.

    I really feel this is going to be the replacement for CB