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!


We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning 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.



Last Active
  • Re: Pork Butts with Old Bay

    That's a great idea.  I really like Old Bay, but never thought of doing it half and half with a rub I like.  Please report back.  I'm a big fan of the side-by-side comparisons, so keep at it!
  • Re: Baby back versus St. Louis style ribs

    I ask because the details on the 3-1-1 method are actually kind of hard to dig up. The search function on this site is for the birds.
  • Re: Baby back versus St. Louis style ribs

    @Beaumonty... Obviously you're not sure what to do do I'll head over and sample a few to determine how they are. Put some beer on ice.
    I have three young boys so you would had to have fought them for the ribs! I went two racks foil and one straight up. I will have a full post with pics later but I'll give a hint on the experiment results: save the foil, trust the Egg!
  • Re: Hopped on the "Chicken Bomb Bandwagon"...(lotsa pix)

    EddieK76 said:
    Man I need to make me one of those...None of my other family members will come close to a jalapeño so maybe poblanos for them although those are bigger.  @dyal_sc once again you keep racking up the great foody points and pictures!  

    Need to try some of that sticky fingers sauce but yeah that's not gonna be found here in the midwest :)
    I have the same issue.  I am pretty good at coring (it's the spines that hold the heat, cut them out and rinse) but I've recently used heatless jalapenos (Trappey's).  They really were heatless and convenient and a hit (although I grow my own and prefer fresh).
  • Re: Accessories.....Accessories........

    One thing I didn't realize about the Egg was that the magic of the recipes is the ability to repeat results from your cooks and other's guidance. You can do that because the Egg permits precision through temp control. You can't really take advantage of that precision unless you have precise temp measurements. In my opinion the Thermapen is the only way to go. Trust me, I tried others. It will unlock all of the recipes you find here. That and using google to do searches instead of the site's engine. ;)