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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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: Flank steak

    I cook these a lot.  Get it as hot as you can 700+ and cook until it reaches 115-120 internal.  Slice on a 45 degree angle across the grain - makes all the difference.  Fantastic.
  • Re: New guy, new egg!

    Nice find!
    I don't find that the brand of charcoal make all that much difference.  Just be sure to wait after lighting and closing the lid that the smoke coming out is clear and smells good, then it's time to throw the meat on!
  • Re: 1st attempt at a pizza

      I wonder if letting it sit on something like a baking rack/cookie cooling rack rather than something solid like the pizza stone would help keep it a little crispier?  I may try that next time just to see.
    By the way, I do this too.
  • Re: Proper Lighting Technique for Direct Cooking

    Use an electric starter.  Keep the starter in for 8 minutes.  Then i stir with a small shovel (like you do). Then close lid for 8 minutes.  Temp will be 350º - 400º and you're ready to grill. 
  • Re: Briquettes?

    Toxarch said:
    My dealer gave the impression that the binder in the briquettes will taint the ceramic and leave a smell forever. Scare tactic?
    I'd say that's BS.  I've used briquettes several times, and although not ideal, they work just fine.  You're just going to get more smoke and more ash.