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 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: Stacking Two Briskets on a Large

    You should be able to do that on the large Egg. I would not add anymore time as I cook mine until it reaches 170 then wrap it until 195 then in a cooler until 205 or it is nice and tender and a probe goes in easy. Most on here will say cook by feel with the brisket rather then time.
  • Re: Pork chops on a tuesday

    I had pork Chops Tuesday also! Put them in a Brine for a couple hours then rinsed them off applied some Olive Oil and seasonings. Grilled them about 2-1/2 minutes per side. Super juicy and tender. Got a lot of points for he little woman for those. If you don't brine your chops try it I think you will like them that way. I won't be eating them and more without a couple hours in the brine.
  • Re: Temperature Control - or lack thereof

    You may be making to big a move on the vents. Small adjustments should be made when controlling the low and slow cook. Once I get the meat on I watch it pretty close and make small adjustments in the Daisy Wheel at top until it is fully stabilized. It may vary some but once fully into a long cook it stays at the temp I want for the entire time.
  • Re: New slicer...Ideas please?

    stevehk1 said:
    That sounds great Gary, thanks for the recipe!  When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for  med - med/rare slices?  If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
    I would cook to about 125 as you want it medium rare. Don't get in a big hurry to slice it as it needs to be cool before it will slice thin. You can rill up some Italian Sausage and make Combo's. God I am making myself hungry.LOL,LOL,LOL
  • Re: Large VS XL. Which Produces Moister Meats on Smaller Cooks?

    I am of the opinion that they will both produce a moist Butt with no noticeable difference between them. Like you said the XL is great for larger cook. I sometimes wish I had gotten the XL since I like to cook a bunch when I cook.
Click here for Forum Use Guidelines.