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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

cookinfun ·


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  • not sure what to buy

    For my 2 cents, For the large egg, no placesetter ( mine is still unused after 3 years, the AR (adj rig) set up with the "oval" or rectangular grids, woo with stone....all good.  I gotta a bunch of stuff from the first purchases I aint never used....just sayin..
  • Swing Grate v Adj Rig

    IMHO...I have adj rigs,AR, and i have not encountered any cook that they could not be beneficial.  Can cook up to 4 levels, with extender, and the options / styles seem to be well thot out.  The ARs have changed  my cooking, can't say enough.  Tom, at Ceramic Grill has been very helpful, always offering suggestions. 

    For what its worth, the AR and accessories cannot be beat.  Also, I am not affiliated with CG in any way, just saying.  But great product.  BTW, as far as swing grates, have not tried.  But the AR can be purchased with oval type sliding grates, allowing changing positions, food, etc.
  • Drip Pan question

    IMO, I use the pan to catch grease, oils, etc from contacting the coals and creating unpleasant tastes of the food.  I always separate the pan from the coals using indirect ( stone ) plus spacers between the pan and the stone ( or place setter ) to limit the burning of the liquid.. Have tried the water, beer, etc in the pan....not much luck there, evaporates rapidly.  As far as moisture, don't think so, the egg ( with the least amount of opening the top ) has provided great moisture.   I have never used the pan alone because the direct heat negates the desired effect.  Just my experiences.
  • Baby back versus St. Louis style ribs

    I do agree with lousubcap.... baby backs vs spare ribs. the spares willtake longer ( more mass,more meat ).  If I am entertaining I will trim the spares to the " st louis cut, which basically removes 35-40% of the spare.  Cookin for myself I will not dissect, just remove the silver skin and trim down the ?? flap of meat that doubles over tie ribs.  BTW, if I do trim to spares, I always cook the trimmings at the same time, just as good.  The trimmings cook time is less ( no bone ).
    Just sayin....its all good.