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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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



Last Active
  • Re: What's going on your Egg for the 4th of July?

    Probably beef chuck with apple or cherry chunks
  • Re: Raccoon got into my large egg!

    Found some racoon droppings under the lake house. Borrowed a friends trap and baited it. Early the next morning I checked to see if I caught it. Caught that sucker only it wasn't a raccoon, wrong color, black with a white stripe. The rest of the story better left untold.
  • Re: How old were YOU when you...

    72. My wife and I were in Alaska and took a a float plane trip over several glaciers and to a remote lodge for a king salmon dinner. The freshly caught salmon were cooked over an open pit with an alder wood fire. it was so good I told her from now on we are cooking with charcoal. I've been a gasser for 45 years and with a BGE dealer across the street from my office I just walked over and bought one. Then got another large for the lake house plus one each for son and soni in law.
  • Re: Whole Chicken

    My "go to" method for chicken is spatchcock. I cook the thighs to 175 + rest and it is consistently excellent. BUT, when I feel a little creative I love to debone and stuff the bird using the Pepin technique. I sit the iPad by the cutting board starting and stopping as I go. Pepin can debone a chicken in two or three minutes...takes me about ten. I like to serve it to guests, it has a WOW factor. Tastes great and looks fantastic on the platter.
  • Re: Way OT - Keltec Pistols

    I have the Sig.