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Last Active
  • Re: Pulled Pork - Help Please

    1. If you let it get to 600 you will be waiting all night to get it back down. Light your fire, close the lid, then watch the temp. Start shutting down the vents as your temp reaches 250. Eventually you will stabilize at 250 with your bottom vent just barely open.

    2. Put your chunks in when you light it as well as the platesetter.

    3. 3-4 fist sized chunks will be plenty, cook at 250.

    4. Read # 1.

    5. Usually more like 1.5 hours.

    6. No.

    7. Bone in.

    8. Butt.

    9. No.

    10. There are thousands out there, check out Dizzy Pig. -RP
  • Re: Car Wash Mike's Baby Back Rib Class

    Thanks for your contribution to Mike's legacy, he really was a great guy and is sorely missed.  Here's a shot of him making his ribs in Oklahoma.  -RP

  • "The" Chicken Wings

    Last week someone suggested using my chicken recipe for wings but since it is meant to be a marinade, I thought the idea was good so I modified my recipe to be a hot wing sauce. When the Filly ate the first one she said it was the best hot wing she ever tasted, I think I nailed it. Here is the recipe and some pics. -RP

    2 tsp Lemon Juice
    ½ tsp Dijon Mustard
    1 Tbs Butter
    ½ tsp Cornstarch
    2 tsp Salt
    1 tsp Crushed Red Pepper
    1 tsp Black Pepper
    ½ tsp Cayenne Pepper
    1 tsp Worcester Sauce
    1 tsp Louisiana Hot Sauce
    1 tsp Chile Powder
    ½ tsp Garlic Powder
    1/3 cup White Vinegar

    Bring ingredients to a boil while whisking. Put cooked wings in a large bowl, pour sauce over wings and toss.

  • \"The\" chicken

    For the last 10 years or so, my daughters boyfriends, and some now husbands, have liked this recipe so much that they dubbed it "The chicken". Last night I combined my new love of cooking veggies in chicken fat with this unusual chicken recipe, thought I'd share.

    I chopped up some potatoes, poblano pepper, bell pepper, mushrooms, and a sweet onion.
    Then added minced garlic, thyme, rosemary, S&P, and parsley. I tossed them together in a disposable lasagna pan. IMG_0815Small.jpg
    Next took chicken quarters and tossed them in a ziplock with some flour, they don't need any seasoning.
    Set the Egg up with the plate setter legs up, raised grid, and dome temp 350. The chicken parts go on the top shelf with the veggies underneath.
    I let that cook for 90 minutes while I gathered up the ingredients for the sauce. Juice of 1 lemon, 2 Tbs crushed red pepper, 2 Tbs black pepper, 1 Tbs cayene pepper, 4 Tbs kosher salt, 2 Tbs chile powder, 2 Tbs Louisiana hot sauce, 2 Tbs Worcestershire sauce, 1 Tbs garlic powder, 2 Tbs dijon mustard, and 1 pint of white vinegar. I whisked that together and brought it to a boil then whisked in 1/2 cup of vegetable oil.
    With the sauce very hot, I pulled the chicken from the Egg, and dipped it then set it on a piece of foil. I drizzled a few extra Tbs of the sauce over the piece then wrapped it up tight in the foil. Note: the sauce is supposed to be thin, do not try to thicken it. The idea is it steeps into the meat. The foil packages get wrapped in towels and put into a cooler for 30-60 minutes.
    The Veggies were outstanding.
    And the chicken was, well "The" chicken. -RP
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