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!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: My (mis)adventures in bread making

    I'm with @CPARKTX. The egg itself is a giant DO in retaining moisture. Spritz the dough with water before closing the dome. 
  • Re: Torta Rustica with a Lemon-Basil Aioli

    I never considered making this on the egg. Fantastic! As the name suggests, you can put just about anything in there. I've had it with ham, too. 
  • Serious Eats reviews kamados

  • Re: Ribs Too Dry...

    @drd24au. Cooking BBs for 5 hours even at your low temp seems like a very long time to me. And way too much bone seems to be exposed; my ribs pull up just a quarter inch or so. Finally, they look like they have a very dense crust. Much of the advice on the board deals with St. Louis cut, a different animal. 
  • Re: Ribs Too Dry...

    Looks overdone. I cook only baby backs, 2 1/2 to three hours at 275-300 (grate), except for the time needed to get to temp after putting on the meat. No wrapping. Bend test. I experimented with all the methods and this was the easiest, tastiest method for me. I serve mine dry, sauce on the side. Last bunch I pulled before bend test indicated because I was sure they were done. They were. Mine turn out perfect every time. 
Click here for Forum Use Guidelines.