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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: Ribs, ribs and new rubs

    Dude, I might hate you a little bit right now. That is a nice score and some damn good looking cooking. Congrats!

    I have a very strong feeling that I'm going to REALLY enjoy Austin. Part of me thinks I could do with a winter home round about there (probably sometime in the future, we're not quite there yet...).

    Cheers -

  • Nothing special, but nice meal for the Fourth

    Brats and dogs, simple but delicious!

    From the top:
    2 x Chicken with feta and spinach (silly good!!!)
    2 x Beer Brats
    2 x Cheddar Brats
    Hebrew Nationals on the sides

    Made up some fresh guacamole and drank a few good beers (Great Lakes_Edmund Fitzgerald and Ballast Point_Habanero Scuplin). Later we'll watch the skies blow up real good and listen to some good tunes on the stereo. Can't really justify asking for too much more...

    Happy Fourth of July everyone!

    Cheers -

  • Re: Moving an XL

    +1 on taking it (mostly) apart. I've moved my Xl twice now and it's a pain in the ass pretty much every time. Here's what I've found to work best.

    Step 1 - Clean burn the whole thing. Sacrifice a cheap bag of lump and just run through the whole thing in wide open, nuclear mode. TAKE THE DOME THERMO OUT AHEAD OF TIME! For numerous reasons clean stuff is just easier to move than dirty...

    Step 2 - Loosen the lower band and remove it from the base but keep it attached to the lid. The lid and bands will be easy enough to move all together.

    Step 3 - Take EVERYTHING out of the egg. Grid, ring, firebox, lower grate. The lower grate is surprisingly heavy and removing/moving the firebox will be easier if you pull that out first.

    Step 4 - Move the base. The biggest problem isn't the weight so much as the fact that it's unwieldy and tough to get a good grip on. That doesn't mean it's not heavy, just that you'll probably have bigger concerns than sheer weight.

    Wrap everything very well and crate it if possible. This will make it all much easier to place in it's final spot using a dolly or hand truck.

    Good luck, hope it goes well!

    Cheers -
  • Re: 2015 Rub & Sauce Exchange - Show Off Thread

    That's a nice selection @SkinnyV. Pappy's and Sugarfire are two restaurant favorites in StL and Plowboys and Blues Hog are both firing on all BBQ cylinders. I really dig those Billy Goat chips too, they're not to be overlooked. Nice work @byrne092.

    I love how there's so much exciting and diverse stuff showing up on this thread! @cazzy I've said it abouta dozen times now but it doesn't stop being true, this has been an EPIC win!

    Cheers -
  • Re: 2015 Rub & Sauce Exchange - Show Off Thread

    Very nice selection sent to @gmac from @UncleFred. Very interesting cross section of SD favorites and a few I don't recognize that I was hoping to get some more info on.

    First off, the beer is awesome! To my mind Alesmith is far and away the best microbrew in SD and I couldn't be happier to see them expanding distribution into the midwest. It seems silly, but not having access to Speedway Stout was something I was actually really concerned about when moving away from SD, and now I'm stoked I can get it AT COSTCO!!!

    The Stone Smoked Porter BBQ sauce is one of the best things they make, and I'm including all of their beers in that statement! If I saw that in a local store I'd pick it up with no hesitation!

    The Bates Nut Farm sauce is also very good, and is a nice local touch. That's a really fun place to take the kids come fall; great pumpkin patch out there.

    Phil's is often touted as the best BBQ in SD, and while I might argue with that I do like their sauce. I always feel like I get a pretty strong celery salt flavor from that sauce; would be curious to hear if you get that too.

    I've seen the Tony Gwynn sauce around but never tried it and the others are either foreign to me or nationally known.

    That box really brings me back to SD; fun to see it all on this thread. Nine months ago my exchangee may have sen a very similar selection from me. nice job again to @UncleFred and congrats to @gmac .

    Cheers all -