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!


Following 1 person
Followed by 2 people
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Chicken too large to spatchcock?

    Not a problem.  I've done turkeys spatchcocked, up to 14 pounds.
  • Why my Egg is better than Mrs. TJ's oven

    My LBGE:  once temp is stable, I can hold it at 325 degrees (or pick any other temp within the range of her oven) for 24 hours plus (my longest is 29 hours at 225). No matter the weather, It may fluctuate +/- 5-25 degrees over the length of the cook.  
    I can achieve temps of over 1000 if desired for pizza or searing. 
    I can sit outside enjoying the weather while the Egg cooks. The patio temp doesn't go up due to the Egg being lit. 
    No food smell throughout the house (this can be good or bad). 
    Smoke is not an issue. 
    Lifetime warranty on ceramics. 
    Anything she can do I can do better, except for some baking. 

    Her oven (That big stainless steel box that holds up the kitchen clock) uses electricity. It is easy to start. 
    Limited to a max of 550 degrees. 
    Cost over twice what I paid for my LBGE. 
    Inconsistent heat with big fluctuations in temp.  We had a repair guy in today who said it was normal for an oven to fluctuate 80-100+ degrees as it cycles on and off. Read that again - NORMAL TEMP FLUCTUATION FOR AN OVEN, EVEN A HIGH END ONE,  IS OVER 100 degrees!!!!!!  Don't believe it?  Use your Maverick or other probe and watch the roller coaster temp. 
    The kitchen gets hot when it's on.   Smoke can be a major problem. 
    1 year warranty. 
    Cost twice as much as a large Egg. 
    Many parts to fail (currently replacing heating element and temp sensor - everything she baked burned)
    the clock is always off by 5 minutes or so. 
    Is there an electric oven forum?

    i think I will stick with the Egg. 
  • PBR pants

  • Root beer braised short ribs

    Beef short ribs have become my new favorite cook.  I was able to get a couple of slabs from the local butcher, each a little over 4 pounds.

    That's a six in blade for reference.

    Trimmed most of the fat from the meat side.  I should have done a better job removing the membrane from the bone side.

    Lightly seasoned with Texas Roadhouse rub, then on the Egg indirect at 250 degrees for 2 hours.  I had to cut them in half to get them to fit in one layer  - saving the lower grid for some potatoes.

    Looking good after 2 hours.  Starting to pull back from the bones nicely.  At this point, they were placed in a foil pan, to which I added 2 cups beef broth and a can of Root Beer.  Original plan was to braise them in beer, but since I quit drinking I didn't have anything good at the house.  I saw the Root Beer and figured, what the heck?  Covered tightly with foil and back on the Egg.

    Three hours later they were tender and falling off the bone.  The bones came right out with barely a tug.  I tried slicing across the grain, but they were way too tender and falling apart.  Ended up just pulling them.

    They were amazing, served with garlic roasted potatoes, sour dough bread, and fresh fruit.  On the to do again list for sure.

  • Re: Recommendation for Brisket Slicer knife

    I've only used it about a dozen times - still sharp as when it got here.