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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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: Woo for XL

    johnnyp said:
    tjv said:
    We can put handles on the xl woo, but decided against it.  Lifting a loaded woo can easily get unwieldy.  It's a balancing act to keep the grid level when lifting and/or carrying that much weight - balancing a 24 inch wide diameter on a 4 inch pivot line.  

    Like a lot we do around here, we can add handles, if you like.  Just gotta ask!

    Do you mean you can add them to the product line with increased customer demand?  Or that handles can be added for an individual?  Because if so, I'm in!
    I would have already added it to the XL Woo f I thought it was safe for the typical user.  Last thing I want to see is someone have a 16 lb brisket or couple butts slide off the grid because the grid teetered on them.  To carry 16 lbs. of meat, an indirect set-up (woo, stone, pan  and meat) would weigh in the neighborhood of 30 lbs.  It can be a balancing act that can easily go wrong.

    If  you want them, email me and we can work it out. 

  • Re: Raised Direct Spatchcock Cilantro Buttermilk Chicken, shoud I get the Rig Extender?

    When I do spatch, I pay close attention to how the lump is burning.  I work the bird around the hot spots by either spinning the grid or actually moving the bird.  

    I start the bird skin side down for five or 10 minutes to get the skin rendering/browning, then flip it over and manage the cook from there.  I'll even flip the bird skin down during the cook, depending on how the skin looks.  I grab the legs and flip but need to be careful doing this late in the cook, as you could come up with just dark meat.

    For spatch birds, I always buy Grade A birds,  This insures the best chances of getting a bird with full skin - no tears, cuts or such in the skin.  I also trim the excess fat at the breasts.

    Learn to watch the lump and how it burns, it's the best advise I can offer on grilling cooks.   t

  • Re: Very rude, stupid or lazy butcher encounter at Costco

    Last thanksgiving weekend I stopped at Costco to pick up a brisket, place was busy.  First thing I noticed, the brisket packaging was all wet.  I then saw the meat case thermometer and it read 50 something degrees.  Just then the meat guy from behind the glass opened the glass to put out more meat.  I asked him what's up with the temps.  He said the freezer problems started couple hours ago but a guy is on the way to fix it.    I asked him why is the meat even out, all the meat cases were full.  He said because my boss said put it out.  Last question for him was, how long have these briskets been out.  His response was couple hours.   I found the store manager on duty and had a short chat with him.  He seemed to rely on the butcher's call to have the meat out.  I walked out empty handed.

  • Re: Amazing Ribs video last night

    I think the good Dr. needs to expand on his context as best I can tell all cookers are starved for oxygen to maintain lo-slo smoking temps........guess it comes down to what or how much is starving........

  • Re: Mini Max Woo Prototype

    can do this, with or without handles.  drops about 1" into the fire ring and 1.75" above fire ring when sitting out of the platesetter notches.   Fun having the equipment to whip something up like this in couple hours..........t