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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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: When is everyone going to START drinking?

    Was putting my marinade on some flanks steaks for friends around 6:30am. Work almost done for the day and then its HH and some Eggin!!!

     Grilled Avocado's and some fajaits!!

  • Chuck Roast Tacos (pics)

    I had a 4 1/2 lb Chuck Roast and a free Sunday afternoon. I made a dry rub consisting of Cumin, Garlic powder, chili powder, black pepper, salt and a touch of Cayenne. Put it on the Egg at @275 with some pecan wood until temp reached 170. At that time put it into a tub with some garlic cloves, onions, red peppers and about half a dark beer.  Covered and back she went until temp reached 215.  Pulled and put back on the Egg for about 15-20 minutes uncovered at around 350 for the liquid to render down a little.

     Made a batch of Pico and served with some corn tortillas.

     Kids loved them and even I have to say they were pretty fantastic!! ( I am my own worse critic!)

    Can't wait to try them again!!

  • Superbowl Better Food

    took me awhile to post this but did PorkShots and Wings for the Superbowl.

     got to say the pork Shots were a huge hit!!!

  • prime rib

     A little Sunday super. 7.5 lbs  Prime rib roast.  EVOO, Kosher Salt and Pepper and Garlic powder.

    250 degrees untill 120 internal temp.  Ramped it up to 600 and did a quick sear.



  • stuffed pork tenderloin

    a cloudy sunday afternoon led to an awesome stuffed pork tenderloin and some bacon wrapped poppers!

    Stuffed it with aged swiss abd red and green peppers along with some nice prosciutto. I took some before picks but i was so excited with how it cam out, that I forgot the after pics until we were almost done! I will def. be doing this one again soon!

    in the words of my daughter who loved them all, "Dad, you're bacon me crazy!!"