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  • Flame Boss

    In June I bought a Flame Boss 200 and had only positive experiences with it until last week when my meat probe stopped registering properly. To isolate the issue I plugged the pit probe into the meat probe connection in the controller and determined that the controller was fine.

    I then called up FB and spoke with a customer service representative named Kyle to explain my situation. He responded that I should send him a photo of the probe and they would ship me a new one. I did that on Thursday and today my new probe arrived and a preliminary test indicated that I'm back in business being able to watch the cooking process from the comfort of my home office.

    The product does what the company says it would and the customer service, including a chat with Michael Collins, one of the owners about something else, have proven to me that they're a first rate organization. Consequently, I'm glad I'm doing business with them and have absolutely no qualms about recommending.
  • Re: Another EGG success

    Sounds awesome!  I struggle with breasts.  I do whole birds.

    Maybe time to try breasts again.

    MeTed said:
    Great post, thanks for sharing!

    @Ozzie I've done a few on my EGG with various seasonings, sometimes with additional smoking wood and sometimes not and they've all come out fine. IMHO, the key is to monitor the internal temperature. Good luck with your next cook.

    @MeTed Thanks for your kind words.

  • Another EGG success

    Before I went food shopping yesterday my daughter asked me to buy turkey breast. When I went to the deli counter the least expensive real, non extruded stuff, was $9.00 a pound. I picked up an already packaged half pound. Moving onto the protein section of the market I noticed that there was a sale on frozen turkey breast for $.99 a pound. Guess what came home with me? Yes, there was a bone and giblets, but even if my yield is 75% I'm way ahead of the game price wise and I know it's healthier.

    Earlier today I cranked up my LBGE and cooked the 7 pound breast to an internal of 150. Given the duration of the cook, there was no need to use my Flame Boss 200, but after manually stabilizing I did anyway just so I could watch the progress while I worked upstairs. As always my FB and EGG worked like a charm; once the bird was on the temperature did not deviate by more than 2 degrees.

    I took the bird off the EGG, saved the drippings for what is now becoming a gravy, and after the breast cooled I placed it in my refrigerator. Tonight I'm going to rough cut some of the poultry to make turkey salad for dinner and then thinly slice the rest for sammies in the days to come. Minimal effort, healthier eating, and my wallet is happy. Triple win. :-)

  • Re: Confession

    @Mike_the_BBQ_Fanatic and @lousubcap At the end of the day we all have to take into consideration who we are cooking for.
  • Re: Confession

    As a follow up to my first post about my wife's aversion to PP and her comments after eating my efforts, before I made a quick run to the market this afternoon to get some missing ingredients for tonight's dinner of burgers stuffed with sautéed 'shrooms and onions, jalapeno peppers, and mozzarella cheese (side is going to be broccoli slaw) my wife asked me to pick up another pork butt. Fellow Eggers, I believe we have another convert. Yay!
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