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!


Following 1 person
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: Sous Vide Pulled Pork

    Yea that's it . . plus it is super easy to do the SV part - then can sit in fridge for days before egg smoke to make bark.  

    Anyyyyway just pulled mine after 24 hrs at 165.  Sooo much juice in bag (yikes) . . hope meat is still moist?  

    Fridge now and rub again & smoke later on egg . . probs with peach & hickory .  .or some fruit/hardwood combo.

  • Re: Anybody have or use the UUNI pizza oven?

    looks really cool . . but BlackStone 100% for me b/c ease and results . . pulled these last night for the Nat. Champ Game.  Made a few, but fav was copy of our fav spot called Harvest Pizzas creation called Spicy Yuma . . ours had Chipolte spiked tomato sauce, jalapeno, corn, chorizo, red onion, fresh motz, gouda and finish with cilantro, evoo.  These were 62% hydration, blend of KABF/00, ischia SD, 24 hrs in cooler w/ froz water bottle, then one night in fridge (just to delay) then bake on blackstone at 720ish. 

  • Re: Curry Chicken and Cabbage Soup

    looks excellent . . weather changing and I am craving stuff like this.  Great post!
  • Re: For Those Who Said I Should Cook On The Pumpkin Egg

    very funny!
  • Re: anybody want to share their pizza dough recipes using 00 flour?

    My suggestion . . . only use 50% caputo 00 flour, and 50% King Arthur BREAD FLOUR . . cook at around 700F.  Perfect combo of strength, crew, crunch.  When I first bought caputo a few years back . . I was thining 00 flour "could do no wrong" but it is all about matching temp w/ flour.  Unless your blasting at 900F . . the combo of 00 & Bread Four is BY FAR our favorite with repeatable results. 

Click here for Forum Use Guidelines.