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Last Active
  • Re: Need pizza help

    Buy a copy of J. Kenzi Lopez Alt's "The Food Lab" book and read it to learn the science of why @nolaegghead is absolutely correct.

    Cooking is about orchestrating flavors and profiles,

    Baking is about hydration percentages, scaling recipes, and repeatability.
    All doughs fall under the Baking catagory.
  • Re: Whats on your plate for Turkey Day? favorite sides and dessert

    We (5 of us) had many plates yesterday - we did an 8+ hour 7 course classic French feast. Lots of conversation and laughter and wine.

    I baked a few loaves of baguettes from dough that I let ferment overnight. Then I made 4 dozen Gougeres while I served L'Aperitif.

    Course 1 - L'Aperitif
    Goose Liver Pate, Cornichons paired with a Monbuzillac

    Course 2 - L'Entre
    Steak TarTar, Proscuitto, Dried Sausage/Salami, Gougeres paired with a Muscadet

    Course 3 - Le Plat Principal
    Coq Au Vin (Made the day prior, then refrigerated to skim off fat, and reheated Thursday morning) paired with a Cote du Rhone and a Burgundy

    After the Coq Au Vin, I made an Endive and Watercress salad with Apple, Tarragon, Chive, and toasted almonds. This had a Shallot, White Wine Vinegar, Olive Oil, Salt, Pepper, and Heavy Whipping Cream Vinegrette dressing. The salad was paired with a Chenin Blanc.

    Course 4 - Le Fromage
    Comte, Burrata, Jarlsburg, Montemore, Brie, and a buttery creamy Red <something> cheese. This course also had Cashews and Mixed Nuts, Grapes, Dates, Dried Apricots, sliced Pears, and sliced Apples. This course was paired with two different Proseccos and Toad Hollow Risque.

    Course 5 - Le Dessert
    Freshly made the day prior Creme Brulee but we charred the sugar right before serving. This course blended with the next course.

    Course 6 - Le Cafe
    Double Espressos

    Course 7 - Le Digestif
    A snort of VSOP Cognac for all.

  • Re: Cookbook recommendations?

    If you want the ultimate eye-candy coffee table glossy book(s), get the "Modernist Cuisine" reference publication

  • Re: OT: Alaska - the last frontier - a legit question: OT

    Years ago Fairbanks could see a nearly 160*F difference in temperatures in a single year. With global warming they aren't getting as cold as they used to when I lived there.

    Fred Meyer, the "Super Target" of the north had duplex outlets in their parking lot in fron of every parking stall, so you could plug your car in (engine block heater, battery blanket, oil pan heater, ...) when you shopped.

    And best of all...When I worked at the UAF campus, as the temperatures warmed up from the January/February deep-freeze (2-3 weeks when the high was ~-40 and we spent 8+ weeks with the high less than 0*F) and the temps got above freezing, the students would start wearing shorts and T-shirts like this. After all, +35*F and sunny is darn right warm comparatively speaking:

    When I was a kid I bought the book by Richard Proenneke (RIP), "One Man's Wilderness" and that inspired me to spend a decade and a half adventuring/working/living in Alaska.
  • Re: What's your Thanksgiving menu?

    We are so non-traditionalists, we do anything but Turkey and each year we search the globe to find our next expression of freedom.

    This year I'm doing a Classic 7 course French Dinner. I'm pairing courses and wines keeping the per-bottle wine cost under $20, and mostly under $15.

    We're hosting 8 others this year, so it'll keep me on my toes.

    Cheers to all y'all and here's to many more ...

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