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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: Stuffed Peppers - First Time! (Pic Heavy

    "I'm not sure it's possible to get them all to stand up. "

    Oh sure, they stand up just fine.....until you shut the dome lid and walk away, then at least one of them falls over and melts cheese into the fire, just to mess with you :) 
  • Re: Stuffed Peppers - First Time! (Pic Heavy

    Nice looking peppers, Craig. 

    I use an 8x8-inch stoneware pan for the same reason, keeping the peppers from falling over.  I noticed that the bell peppers with 4 bumps on the bottom instead of 3 stand upright better but even those are uneven sometimes.

    Keep up the good work.
  • Re: Meatloaf is on!

    That looks like it will be great.

    Best part of meatloaf is doing a sandwich the next day (or at 2 in the morning) with the leftovers, sourdough bread, and cheese.

  • Re: Pool of juice under resting steak - why ?

    The resting rack is where it's at. 

    According to, which is an online cooking school, putting hot meat on a flat surface traps the heat between the two, effectively steaming that side of meat.  This in turn causes the structure of the meat to relax and open up, letting the juices flow.   Putting it up on a rack lets the air flow equally around it.  

    After taking that class I tried two ribeyes cooked the same way and rested them with one on a plate and one on a rack.  The rack rested steak had a little over a third of the leaked juices compared to the plate rested.  Since then, I've always used the rack for resting steaks or roasts.
  • Re: Smoked chicken with pics

    My guess would be that some of the chicken fat got on the hot coals and smoldered a good bit, that will put of some white dense smoke.  Did it smell acrid like burned grease or more like wood smoke?