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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: Mini-Max

    Caliking is guessing north of $500...that seems high.

    Isn't this between the mini and small? Actually SMALLER then the small.

    You may actually be right...but I would just get a joe jr for a second ceramic cooker if that is the case.
  • Re: Large egg, 10 people, 10 steaks

    Two Words:
    sous vide

    Freezer - un seasoned for about 30 minutes so the edges don't pinch when you seal the steak. Vacuum seal each steak. Into the sous vide for 2-3 hours at 130. Get the egg ready for searing around the time you want to serve. Pat each steak dry as you remove from bag and season with salt and pepper (or with your seasoning of choice) and sear for 45 seconds or so each side.

    Perfect every time.
  • Re: Re: Counting Calories...

    doing this now:

    myfitnesspal on my android. killer app. lots of recipes from online recipe directories like skinnytaste, allrecipes, etc. stupid simple to scan barcodes. I have yet to find a food that was not in the app.

    BodyMedia armband. I wear it on my upper arm and it keep track of my movement and calories burned.

    BodyMedia info shows up in myfitness pal and visa versa.

    6.2 lbs lost week one.

    I lost 40+ pounds over 4 months this way a couple years back and kept it off. Tackling my last 30 the next 4 months.

    100% helps to be doing the routine with the wife.
  • Re: Anyone used "The Baking Steel?"

    OK post here if you are interested in the Baking Steel with a rim and I will let Andris know.

    Right now we  may have 3:


    Preferred size?  16"?  15"?  
    I don't how about asking a grown man, "How much would you charge for a rim job?"

  • Re: What is the best way to freeze a Boston Butt after it has been cooked?

    I pull it.
    Measure into 1 pound portions (Four 3 oz sandwiches for the four of us)
    Vacuum seal it.

    When we want to eat it, simply drop a bag in the sous vide at about 135 degrees. Whenever we are ready to eat....pull bag out and heat to desired temp in microwave.

    I do not add bbq sauce to the bags before I seal and freeze them. I may want to use the pulled pork for something other then sandwiches and I want to be able to add the flavor I want at the time I use it. Nachos, pizza, flatbread, whatever.