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

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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



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  • Re: Yeti vs. Pelican

    I agree with TUTTLE.

    The campground I frequent is in BFE.  My Pelican will pay for itself in 5 years with ice cost savings.  It's a KOA site, so they charge top dollar for everything.  You have to use their firewood.  We buy a bundle and lay it around, and use our own.

    A few things swayed me to Pelican.  First, price.  Second, the Pelican's hinges.  Third, the Pelican's handles.  Used a Pelican flashlight years ago working in a paint factory to flush blenders.  Even with the Xylene, the thing was bulletproof.  I still use it for nighttime eggin'.  The military uses Pelican containers for their expensive epuipment.   

  • Last day for Walmart's RO lump sale, need help

    Cannot find it at any Walmart location but HD has it in stock and will price match.  Could someone provide a link or zip code of the weekly ad that has it so I can use the link at HD? 

    BTW it is a 17.6lb red bag for $8 for those interested.


  • Re: BBQ Trailers

    Did you mention BBQ Trailers (Big Bike Quarter-ton) ?  Yes, I got one.  Do you like it?

    "Big Bike"?


  • Aged Cheesesteaks

    Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart.  Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).

    Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour.  400 degrees for 35 min.  Wok and sand setup.

    Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz? 

    More pics to come later when the meat is thawed.

  • Re: All this Bacon talk....

    Ruhlman talks about blanching to remove saltiness, never had to do that.  I soak for a short time before smoking. 

    I don't think it would effect smokiness.

    I will PM you my address.  Can't have too much bacon. j/k  :))

    Appreciate the kind words Chubbs.  I've asked the same questions and others have held my hand recently.  ;)

    Smell the slab tomorrow in the fridge to give you a baseline.  It will be harsh and overpowering.  Then repeat every 1-2 days until it mellows.