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!


It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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: My Table

    Looks like mine, no wheels here either. I know PT wood is not the popular choice here, but I was in a hurry to build a table before I picked up my Egg, so I went with PT for ease of availability, and price too.

    It's been holding up fine, but does get a bit dirty. I just hit it with a pressure washer to clean it.

  • Re: Another Flop

    Haven't had a beer(or any bourbon either) since sitting at BWI airport watching pre-game super bowl crap.

    Probably won't have any either until the next time I go home in two more weeks. Living on the road in motels can drive you a bit Egg to cook on, no motorcycles, no dogs, etc...

    I have been going to gym 5-6 days a week and walking for an hour at 3.5 - 4 mph with an incline. Between that, and the no beer and cutting waaay back on carbs, I'm hoping to lose another 15lbs very quickly.

    The wife has purchased VIP tickets for a local brewfest that's going on next time I'm home. The VIP ticket also includes a bourbon tasting....looking forward to that, so I'm trying to be very good for now!
  • Re: Best Buns for Pulled Pork

    Has to be a quality bun, else it will become a soggy mess and fall apart - we tend to use Lexington sauce and slaw so the PP is a tad on the wet side. I like a high gluten Italian bread same as we use for Italian beef, holds together. 

    Have to agree here.  A quality roll/bun adds to the my opinion anyway.

    I don't really care for the traditional BBQ pulled when I'm serving pulled pork, it's done with a bunch of Italian style spices....garlic, fennel seeds, rosemary, etc. Kinda like a porchetta....but easier to do. It's a nice change from regular bbq pork, and everybody seems to really like it.

    For that, I like the ciabatta rolls with some sharp provolone, roasted red pepper. I brush some olive oil on the cut side of the rolls, and grill them for a bit. If we are serving this at a party, I cut the rolls in half so people don't have to take a full sandwich if they don't want one.
  • Re: Mangrates were the one that started this whole crazy thread:
  • Re: SV Boneless Leg of Lamb - Nailed it.

    Lamb looks awesome! Enjoy the festivities today!