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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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



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  • Re: Everything is bigger in Texas.....My 10ft Table

    Excellent job, Proser!   :-bd
  • Re: What is the BGE accessory you regret purchasing the most?

    smbishop said:
    BGE grid lifter - get thirdeyes, I use it every cook.

    Not many will agree with me, but I bought those grates that help the airflow at the bottom of the firebox for both my small and large and went back to the BGE grates soon after.  Too much lump was falling through and I have no problems with the original grates...
    Small pieces of lump will fall through, but they still burn, and still add heat to the cook.  If you have no problem with the OEM grates I'm sure you could find a buyer here for your High-Ques.  
  • Re: Lasagna a few ways

    That seafood lasagna (even though I'm not a fan of critter ink) is Stunning!!  
  • Re: Why are veggies so hard to enjoy?

    If you're missing the taste of meat, grilled portobellos are the way to go.  I actually prefer them to beef hamburgers.  You can scrape the black gills off first, or not; soak in a bit of italian dressing first, or not; plop on a toasted bun instead of the beef hamburger, condiments as you see fit (a few drops of balsamic vinegar is fantastic), deeelish!!  
  • Re: Best Steak for Well Done?

    gdenby said:
    Well Done !? Go w. rib eye, because the fat gets all crisp. Put lots of salt on it too.
    I would've said ribeye also, there's a lot of fat to at least keep it moist.