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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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



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  • Re: OT - Best Concert

    Grateful Dead, August, '71, Auditorium Theater, Chicago. Close to 4 hours. Not the loudest I ever heard, but me and my friends had to scream at each other for a couple hours so we could hear what we were saying.
  • Beef Price and Cattle Rustling

    Thought this article might be interesting. Mostly about cattle rustling in Texas, but there's a good chart showing beef prices over the past 20 years. The demand for brisket has doubled the price. Not that every piece of beef hasn't gone up, but the cost of a whole brisket is daunting now.
  • Re: What to you eat for dinner?

    by the time its that late the only thing im eating is the lime and cherry in my cocktail drink =) i dont eat many dinners during the week and if i do its something simple like those frozen stuffed clams or scollops
    robnybbq kids:
      "Whats for dinner, Dad?"
    "Lime and cherries in the cocktail."
      "What, again?"
    "Well, what do you suggest?"
      "Rum and coke... cherry coke!"
    "You know that keeps you up all night. And you kids don't get nearly enough fruit or vegetables in you diet."
      "O.K., I'll have a Bloody Mary w. a stalk of celery."
      "And I'll have some Sangria, but no limes, only lemons."

    Kids! D___! they're picky.
  • Re: Three little ribs

    There are a couple of different beef parts sold as short ribs. The plate short ribs are more tender, and I can usually get them done in about 4 hours. The chuck short ribs can be very tough, and usually need 5 hours, w. 1 hour in foil. Most of the boneless short ribs I've had were probably plate short ribs. .

    Spares take longer than BBs. I don't think I've ever had spares done quicker than 5 hours w. dome 250-ish. 6 hours more common, and some folks have written that 7+ hours makes really good results.
  • Re: Pulled pork disaster?

    Believe it or not, the meat will probably be good, maybe not great. The butt was in the "danger zone" for awhile. Still, hard to imagine pathogens growing much at 124F after some hours above that. If the butt hasn't broken out of the stall, that means there still is a good bit of moisture in it. The outside may be over dried. Time to mop w. some apple juice, root beer, whatever.