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 1 person
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.

Austin Egghead


Austin Egghead
Last Active
  • Re: Ribeye Cap -- To roll or not to roll?

    We are in the unroll group. More surface area adds more flavor to a wonderful cut. 
  • Re: How To Get the Mini Hot

    ibid to everything Mickey says. I don,t use the High-Que all the time (depends on lump size and temp). 
    The one thing that you need to do is keep the mini clean of ash, it needs to breath to get those hi temps.  
    Note when you clean out the egg, make sure you put the firebox in correctly.  (I have made that mistake....didnt take me long to figure out I was 180 off...the hole pattern was the give away). 
  • Re: Tater question

    From Am Test Kitchen (with some modifications for egg). Clean skin, wrap in moist paper towel, pop in microwave, hi for six minutes turning bottom up at 3 minutes.  
    At this point make tater your own.  
    DIL likes hers oiled rolled in course Kosher salt and foil wrapped. Mine goes on egg naked  cause I like  to fill  the  crispy skin with the last of the roasted veggies. 
    Nuking cuts down cooking time on egg.  I pull when potato IT reads 200
  • Re: Suckling pig on the XL

    looks pretty good form here.  Who got the cheeks?
  • Re: New bacon in town Texas boys and girls

    Dayum right it is good old fashion bacon.  Kiolbassa family been making good eats in SAT for as long as I can remember.  There sausage isn't bad either
Click here for Forum Use Guidelines.