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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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



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  • Re: Pork Belly ordered, anyone got a peppered recipe...

    I find that even a lot of black pepper in the cure only adds a subtle pepper flavor in final rinse most of that pepper off when you rinse the belly well when pulling from the cure. If you want that punch of pepper flavor, add it before smoking. That will give you the look of the peppered store bought bacon to with the coarse pepper coating.

    Cold smoke is the way to go if you can do it.... Overall better texture/taste to final bacon. Hot smoked is really good, better than most you've ever had, but the cold is definitely the way to go imo.
  • Re: Why do we have to be approved?

    Now you just sound like the Internet police. I've illegally downloaded lots of books, music, movies, etc. that's what the web is for, right?
  • Re: Table Pics Continued

    Why not a railing there?
  • Re: French Bread Pizza

    Photo Egg on the other board made a good point on my setup. Using the oval stone on the bottom and then then pizza stone on the top was way too much space. He suggested putting the oval stone on the second to top layer and then the grate and pizza stone on the top. I believe that is how he said he does pizza. Or somebody did. Anyway, just more excuses to try it again.
    With the rig, I get best results by putting everything on the top...I don't use any of the levels. My setup is bge grid on top of rig and on that is stone for indirect, spacers, stone to cook on... Gets everything nice and high in the dome.
    Photobucket Pictures, Images and Photos
  • Re: rib - failure

    Calibrate your dome thermometer...if you have a feeling you're running hotter than it says, you're probably right...those things are notorious for being off.

    Also, were you cooking indirect?