Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.



Last Active
  • Re: How 'bout it Gators, ya gonna cover the spread for number 29?

    Yeah, college sports goes into my "I Don't Care" category... 
  • Re: Brisket - A Cautionary Tale

    Next time, you might go through a couple of cycles of soaking it in plain water to remove some of the salt.  :)  CB is made my brining it for 10+days - so it soaks up a LOT of salt.
  • Re: POP goes the Egg!

    Don't use firestarter cubes?? (see the other active thread on why do people use firestarters.  (implied is: Don't!!!)  Even though "looks like you can afford it" (pet peave: how the heck would anyone else know), the cubes are a LOT more expensive than a little bacon grease-soaked paper towels or [my preferred method] a $14 weber chimney and 2 pieces of newspaper - no shortage there as we get all of those flyers and adverts in the mail almost daily.  
  • Re: First egg recommend a size

    I wouldn't worry about XL usage. You can use as little or as much as needed. I have quipped here about how I have fired up my XL for a single hot dog... Used about 1/4 of a Weber Chimney worth of lump.   Whatever is left over can be used in the next cook. Most of us buy lump in bulk (4-20 bags at a time) :) 
  • Re: Pulled Pork Pizza Question?

    bbq sauce - the pizza sauce would mask the smoky flavor of the PP.  Although, I am really not a fan of PPP.