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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: New York

    Gonna ride along on this thread as the last time I was in the City was 2004-I'm sure there will be eggcellent recommendations.  Hang on to your a$$-the place is an amazing ride! 
  • Re: Newbies Ask for Advise

    @TwoCooks-here's a link to a great intro site for all things ceramic-  In the recipe section under pork you will find the Elder Ward posting about setting up your fire for low&slow cooks-very detailed and may be more effort than you are looking for but a good benchmark.

  • Re: typical stall temp?

    And you may hit another semi-stall in the high 180's.  I've seen it take 4+ hours to go from around 188 to 194-this after the typical 160's stall.  Happens to me around 2-30% of pork butt cook.  YMMV-regardless-gonna taste great.
  • Re: Shoulder for tomorrow

    All good info above-just be aware of the stall around 160*F+/- and you may get another in the high 180's.  Done when the bone pulls clean somewhere around 200*F+/-.  And here's tip I use with the dome thermo-I rotate it such that my target temp is at 12 o'clock.  That way all I have to do is eye-balll how close to vertical the needle is for any given cook temp.  FWIW-
  • Re: Bone-In Ribeye Roast

    Skiddymarker has it right (an opinion and we all know what those are worth)-season with fresh ground pepper and kosher (or sea) salt some rosemary and keep it low&slow to the desired finish temp-I see about 25 mins/# at 250*F on the dome-Great eats.  Enjoy the journey and end results!