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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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: Lighting the egg (My newest method)

    I am a personal fan of the weed torch - fast and portable.

    Alternate uses:
    Melting ice off of sidewalk in a hurry.
    Burning tent worms off of tree
    Eliminating weeds
    Acting out WW2 flamethrower scenarios
    Running down people with it as I am dressed as the devil during Halloween

  • Re: OT - should i be pissed? (screwed on work incentive)

    They probably told people about the potential mistake in the TPS report.  Did you do a cover sheet on the TPS report?
  • Re: Lamb Loin Chops & Zucchini on the Mini

    The zucchini also looks great.  I'd never heard of soaking them in balsamic vinegar.  Does it impart a little bit of a tart taste?
  • Re: Jerky

    Looks like your first run was a great success Mike.  As you do more and more my advice would be to try to experiment with your cook temperature a bit.  I have found that drying the jerky at temps lower than 180 (at the grid) has given me a product with a better chew.  Of course, your cook time will rise quite a bit. last run was 4lbs of jerky at ~160 degrees.  Took about 13 hours for everything to be done. (some coming around 10.5-12 hr mark).

    Good luck and welcome to the addicting world of Jerky.
  • Re: Rabbit?

    Not a big fan of the turkey baster....prefer the manual twerking with the fingers.