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!


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: Beef ribs (first attempt)

    I only remove the membrane on Beef back ribs and don't do it on Plate or Short ribs. I have found that removing the membrane on these will sometimes make the ribs fall apart.  It's also a lot easier to prepare them if you don't have to do that step.
  • Re: Big Brisket

     I once cooked a 20 lb one on my large. Draped it over a V Rack until it shrunk up a bit during cooking.  Others have used bricks wrapped in foil.
  • Re: "FoodSaver" type bag source?

    I buy mine from Amazon - the brand I like are called "foodvacbags"
  • Re: New Lighting Method- Better Burn

    I've been trying my old chimney recently.  I used to just use alcohol directly on the charcoal but that took a while to come up to temperature, so I have now loaded up the chimney, sprayed some alcohol in the middle of the egg and put the chimney on top of it and tossed a match through the holes in the chimney at the bottom. In about 10 minutes the area under the chimney is glowing and I dump the charcoal and spread it around.  Very fast and it seems to burn off the VOCs quickly also.
  • Re: Spatchcock Charring

    I used to have that same problem and solved it by cooking spatchcock chickens indirect at around 400 degrees.
Click here for Forum Use Guidelines.