Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 5 people
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Anatomy of a Stir Fry

    couple thoughts for you.

    eliminate the grate,  put the wok in the woo's lower ring.  you want a good steak fire going under the wok.   you can spread the fire out a bit if you like.

    a bigger wok will let you use the side of the wok to manage the cook better.  plus drives more heat into the food too.

    I don't see the aromatics.....ginger, garlic, .....

    cut your food into smaller pieces. they will cook quicker.  for example. shave the carrots thin with a potato peeler instead of cubing them.  some veggies like broccoli do better by being slightly precooked.  steam them over the stove or quick microwave with damp paper towel.  Chinese joints precook veggies a bunch. 

    There is a process to adding the food: oil, aromatics, meat, hard veggies, soft veggies.

    that's a lot of liquid.  wokking is high heat and fast movements.  a bunch of liquid slows down the whole process.  you can get flavor by using actual spices.  liquids like chicken stock and such, use it to precook your veggies and use corn starch to thicken the stock if using in the wok.

    American make two common mistakes when wokking.  first, we see a big pot and want to fill it up full.  second, we don't take the time to cut the food into uniform small pieces.  wokking is more prep work than cook work.

    a great place to get veggies for a wok cook is a good salad bar at your local grocery store or deli restaurant.  A lot of the work is already done for you and you can get a wide variety without buying a bunch of excess.......tip of the 

  • Re: Costco prime brisket

    I dig the Costco Prime briskets.  you can tell a great meal is coming when they giggle taking them off the grid.......

  • Re: Rotisserie St. Louis Cut Ribs

    I am glad you are digging the rotiss.....  

    as simple as the spider is, it does a bunch of stuff....

    come see us when you can......


  • Re: New Design for Large Band?

    Photo Egg said:
    Just a guess, but seems like these bands would cost BGE less to make.
    If these function like the bands on my XL I would not want them.
    the bands are single movement, not double movement like the xl.   I found they handled opening the dome very easily.  

    anyone wanna wager on whether kjoe ends up with dome tabs on their bands..........   

  • Re: My first Tri Tip

    nice job on the first one.  it's a flavorful piece of meat and can take a good amount of rub.

Click here for Forum Use Guidelines.