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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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


VI, I tried your szechuan sauce and it's excellent. Any chance you could share your recipes for the other sauces you mentioned in your Shrimp Rumaki post. Are they already posted somewhere is the recipes? Thanks. Scooter759.


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  • Maple Leaf Lump in Ontario?

    Need some input from the Ontario eggheads! I will be in Ontario for a fishing trip July 5th thru 12th. I would like to bring back some Maple Leaf as I've heard a lot of good things about it. We are going to Lac Seul, and we'll be making a grocery stop in Dryden. Can I get that lump there? Thanks.
  • Re: Charcoal Choices

    According to my local BBQ dealer, Wicked Good and Kamado Joe are now sourced from the same place. I have purchased the KJ lump from my local Ace and I noticed even before my dealer told me that they were very similar. I have cooked a low and slow with the KJ and it was fine.
  • Re: Kentucky Hot Brown

    Excellent cook! Everything looks great, and those tomatoes don't look store bought. Heirloom? To me one of life's greatest pleasures is garden fresh tomatoes.
  • Re: Advice on ribs please

    I've done a few of these unsanctioned back yard events. In my observations, chances are your judges won't have formal training. I do baby backs 3-1-1 for these. IMO you should concentrate on your flavor profile then your texture. Judging can be very subjective. I put a little heat in the rub and keep the glaze on the sweet side. In almost all of these events I've done the start time is cooking start time. I always get there early and start my fire and have it stabilized (250 dome), for at least 45 minutes. Don't over do it on the wood. Two chunks should be plenty.I always place my wood chunks on my indirect stone during the first part of the stabilizing, then throw them on the lump about 20 min before putting the ribs on. Good luck!
  • Re: "The Baking Steel" Group Buy

    @Eggcelsior @Scottborsjr Thanks for the input. Between this thread and the "Wok and sand" thread, my pickled brain is overheating trying to sort through the possibilities.