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 2 people
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
  • Quail

     @HendersonTRKing this cook is inspired by your experience and by your recommendations...

    Our hunter friend gave us a hefty leaf bag of frozen meat.  It contained a quart size bag of quail, and a venison summer sausage.  I brined the quail in a qt of buttermilk, then after 30 minutes added the remainder of the brine (which I had boiled and then let come to room temp) that included: 2 cups of water, 2 cups of apple juice, 1/2 c salt, 1/2 c brown sugar, pepper corns, orange peel, fresh oregano, and sliced garlic.  After another 90 minutes in the brine+buttermilk, I rinsed them, rubbed them with Busters Rub, wrapped them in bacon, and put them on the egg at 225 with apple wood chips and a pan of water on the place setter.  I plan to pull them when they reach 165 internal...
  • Re: Dry brine boneless ribeye roast- 1st attempt

    As I am enjoying the small amount of cold leftovers with some straight up horseradish, I wanted to give you all a final report.  As you assured me- it was DELICIOUS.  I left it in the fridge from Tues to Fri and by Fri is was looking pretty shriveled- it was dryed out and bright red on the outside and literally shrunk.  But, I stayed faithful.  I set up the lump with one flame starter in the middle and set my Flame Boss to 225 at about 4 PM.  I coated the roast with a brush of olive oil and the Penzey's English Prime Rib Rub. I set the Egg up with a pan full of water like I do when I do an overnight brisket (I made an Au Jus separately in the house). I figured that way I could really just close the lid of the egg and forget about it. I put it on at about 4:45.  The first hour it went up from 35 degrees to 85 degrees.  I had planned to take it off at 125 but the next time I looked at it- about 6:45- it was 135 and I took it off and let it sit about an hour before we sliced it (no tenting, nothing- just sitting on the board.)  I bought this board because I was tired of the liquid spilling and wasting on the countertop.  Perfection.
  • Re: Dry brine boneless ribeye roast- 1st attempt

    @Thatgrimguy, @Darby_Crenshaw @jeffwit @fishlessman I appreciate everyone's discussion about this- it's what makes this forum so helpful.   My go-to advice is something that @lousubcap told me a couple of years ago- "enjoy the journey"- that's the bottom line.  I also bought a new cutting board with extra room for rib roast juice- being optimistic!
  • How are eggfests started

    We don't have an Eggfest in Charleston SC. How do they get started?
  • Re: My recent Warranty Claim

    I had almost the same exact experience.  My old dealer gave me some kind of excuse even when I brought pictures of the crack and the original receipt "proving" I had bought it from him.  I contacted BGE and they put me in touch with another dealer a lot further from my house who HAPPILY gave me a new fire ring.  That was two years ago and I just bought a Mini Max from him- happy to drive the extra distance for great customer service (and just basic all around decency).
Click here for Forum Use Guidelines.