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 1 person
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
  • Re: OT - Paying Respects for the Fallen Dallas Police Officers.

    There's a word for someone who puts his life on the line to protect others... Hero
  • Re: In search of a "holy grail" chicken recipe..

    Try following Pepin's video and do a chicken ballotine. It's not as easy as Pepin makes it look, but it's also not as hard as you might imagine. I'd highly recommend deboning the chickens a few days ahead of time and dry brining them.

  • Re: @SGH

    SGH's pork butt burnt end recipe is amazing! I won a cooking competition at work a month or two back using his recipe. Thanks for all you do to help people on here!
  • Re: Kitchen Gadgetry - Dicing Edition

    Agreed about learning proper technique to use a knife for dicing onions. Once you watch some Youtube videos and practice on an onion or two, it's so much easier to use a knife than to use any other type of gadget, especially when you factor in the time it takes you to drag the gadget out of the drawer or cabinet, put it together, use it, and then clean it.
  • Re: Adjustable Rig set-ups

    They make an oval ring that you can cover with foil to make a homemade drip pan. I use that all the time. It fits perfectly over the oval stone.

    I have their half-circle stone, which I use quite a bit when I want to do a mix of direct and indirect cooking at the same time. I also use it when I cook steaks. I'll put the steaks above the half stone at 275 for the indirect part of the cook, then crank up the heat and throw the steaks in the fire for the sear. That way, I don't have to pull a hot stone out of the grill in the middle of the cook.
Click here for Forum Use Guidelines.