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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: When chemo looks to be failing- GO TO THAT HAPPY PLACE AND FARKIN COOK (pic heavey)

    Keep up the good fight and best of luck as you move down that difficult road.  Every time I hear of someone in the fight I remember the words of one of your famous basketball coaches, Jimmy Valvano, in his fight against cancer.  "Don't give up, don't EVER give up".  Great looking meal none the less.  Enjoy your happy place, keep your chin up, and best of luck. 
  • Re: Maple Syrup BBQ Wings!

    Indeed fine job!!!!  I like using maple syrup in various sauces as well.  I'm lucky enough to have a few small sugar shacks or personal acquaintances who boil it up in small quantities to have a good supply of the really good stuff.  I've came close a couple of times to just sort of baste wings with just maple syrup alone to see how it works out.  It's great on pork as well.  Again, good job!!!
  • Re: First Rib Smoke! Wish me Luck!

    End results look excellent to say the least!!!  Smoke on an Egg is hard to "control" as the fire tends to wander around in the charcoal.  It is especially hard if you use chunks.  I was told that the meat won't take on much more smoke flavour after the first 1-2 hours, so don't sweat it in the future, and remember "if your lookin', you ain't cookin".  Great job!!!
  • Re: Ribs and Cinnamon?

    If I remember correctly at the recent Toronto Eggfest one of the cooks I talked too had cinnamon in the brine he did his pork loin in.  It was a really nice change to the normal flavours you associate with pork.  Must give it a try
  • Re: Yet another temperature control nightmare...

    Going low temp takes a bit of practice.  Start with a small fire, I usually start around the edges, in one spot.  Let it go for a few minutes to get started and then add your "stuff" like plate setter and grate to get them climatized.  Once you get to 50-75 degrees below your desired temp start shutting down your top and bottom vent.  I have a large BGE and start with the daisy wheel.  I have everything closed but have the multiple small vents wide open.  Bottom usually about 1/2 inch.  Watch your temps and adjust accordingly.  When it starts to get to hot, say 25 over your target temp, burp egg and close bottom vent a wee bit more.  Temp drops open bottom marginally.  Bringing temp up is way easier than bringing it back down.  When you put your meat in expect a marginal drop as the meat cools the internal temp.  Don't touch your vents to increase temp at this time.  Give it 30-45 minutes to stabilize and then start adjusting your vents again in small increments, if need be, to hit your target temp.  In either scenario do not let your temps get away on you.  Once you get it stablized it shoud cruise along nicely for your cooking times.  Also expect small variations of 10-25 degrees  up and down.  Goes much further in either direction make your adjustments.  How I do it and it works pretty good.  Best of luck:)

Click here for Forum Use Guidelines.