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!


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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Need some Rib advice

    Don't spritz, cools down the meat and increases cooking time due to evaporative cooling. Sounds like they just weren't done yet. A lot of the sensation of moisture in ribs comes from the break down of tissues and fats, not water. That's why they were likely dry and tough. A lot of the water had cooked out but the tough stuff hadn't had a chance to break down yet. Pull them when a skewer can slide through the meat between bones like butter.
  • Re: Had to hang my head and say "awe boy" again

    Also, depending on how sensitive your wife's sense of smell is, try changing shirts before you sit down to eat.  When you are stoking the Egg your clothing can gather a lot of that early smokiness, and since smell is such a powerful influence over taste, if she is smelling it off of you it might be transferring to the way she taste the food.
  • Re: How Did You Spend Veteran's Day?

    Played battlefield 4 with some of my OIF buddies scattered across the country while a chuck roast and butt were cooking on the egg.
  • Re: It's Labor Day Weekend! What'cha Cookin'?

    Going to try a buffalo chicken deep dish pizza this weekend with the following layers:   Crust, blue cheese dressing, homemade wing sauce, diced grilled chicken, cheese, more blue cheese dressing, more wing sauce, more diced chicken, a light drizzling of honey, more cheese.

    @NautiRogue what marina on Lake Michigan do you hit up?
Click here for Forum Use Guidelines.