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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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: OT - Who is Your All-Time Favorite SNL Performer?

    Botch said:
    lewisj82 said:
    Fallon only because he couldn't NOT LAUGH in any sketch he was in. 
    Which is why no one will ever touch this crew:

    Nearly died several times watching that over the years. Not slapstick, but collapse-stick.
  • Re: Very dry meat on the edges

    1st. For BBQ, fatter is almost always better. If the fat does not render out it can always be cleaned away before eating. Where I live, the butchers will charge more for trimming the fat away than selling it. Ask them not to trim. At worst, you may throw away some excess at the end.

    2nd. In ceramic cookers like the Egg, there is not much reason to have any water in pans. That is a good idea for metal cookers, but ceramic cookers  retain moisture. The added water just slows the cooking.

    3rd. In fact, the steam from water in a pan can wash off some of the flavor on the meat surface, and cool the surface enough that the great flavors of the Maillard reactions are inhibited.

    4th. The important thing about the bark is not its thickness, but the concentrated flavor. Use lots of rub, and perhaps baste late in the cooking, and add even more rub. Just don't let the sugar in the rub burn.

    Belly is fine smoked, but even a thick one is rarely as thick as a shoulder portion, and certainly not as thick as a whole shoulder. The shoulders spend longer in the smoke before they are done, and have more connective tissue which adds succulence. There are no thin parts to dry out, so the surface does not burn unless the heat is way too high.
  • Re: OT - Non-ordinary gift ideas for kids?

    Some ideas.

    The kids are pretty young. Don't know if I can remember anything received before the age of 4. I have a grandson who is about 20 months, he likes trucks that make sounds, and large clip together building blocks. I do recall spending a lot of time with early versions of Lego-like blocks and an old toy call Lincoln Logs.

    I always liked coloring books, and my kids, pre-computer, spent many hours w. crayons and markers. I made a set of kid size drawing boards, and put them in a cabinet with lots of paper, and the crayons, etc. in lunch boxes. They spent many hours enjoying those.

    I had a shelf full of books next to my bed. Made sure my kids did too. My grandson has one, and he's just getting to the point where he really interested in the content, not just pulling them off the shelf and throwing them around the room.
  • Re: Another confession about my sheltered life - yellow cheese

    Caution! My fatal mistake was reading the label for the Kraft pre-grated Parmesan. And then grating some fresh. Then grating some that actually came from Italy. Then Pecorino Romano...

    Quick, get back to the blue logo pre-sliced before its too late. Otherwise, soon it will be double cream, then triple creams. Stuff that hardly needs more than room temperature to melt.

    I hate to say this, but I had a brisket sandwich w. brie a few weeks ago, and I like it.
  • Re: Lemon salt and pepper on ribs?

    I've done plain S&P for ribs, worked fine. I'm told there's an area of Greece where everything gets cooked w. lemon. I've put some orange peel on my ribs, and pineapple is pretty standard w. pork. I've seen jerk sauce recipes w. lime juice in it. Seems to me like a good combo.