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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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: OT Beer again...pic thread!!!

    Beer is never OT. I've never met a beer I didn't like, I just like some better than others.  =))
  • Re: Spatchcock Temperature question

    Since you have the AR, put your round stock grid on top to raise it higher than you show. I agree with placing the legs towards the back and I cook at 400 direct.
  • Re: OT - Beer

    Beer is never OT =))
  • Re: Turbo Rib's First Timer

    I’ve spent the last 2-1/2 years trying every recipe for babybacks that has been posted. From Car Wash Mikes 3-2-1, with every time variation imaginable, foiling sometimes  and not foiling others, to Mickey’s turbo’s @ 350 indirect for 1hour 40 minutes and no looking, unless to sauce. Most all had good results, except the longer cook times in the foil, they were mushy. Decided to go back to my pre-egg days and see if my old gasser method would work on the egg.


    Did them at 350 raised DIRECT. 30 minutes bone side down, flip for 10 minutes, then flip back to the bone side down and sauce for 20 minutes. 1 hour total cook time. These were as good as any I’ve done the other ways and a lot faster, cooking raised direct was a key. I’d call them “super turbo”.


    The next day I tried it with St. Louis style ribs and went 1 hour 20 minutes to great ribs. The pics are of the babybacks. If you’re in a hurry, or decide at the last minute you want ribs and don’t want to wait 4 to 5 hours, give this a try.

  • Re: Need a little help with pig anatomy?

    GrannyX4 said:
    Thanks. Where are all the hind ends? I can't find one in our area. I call the meat markets and grocery stores. ;;)
    I think they are all in Congress :))