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Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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: Stacking Ribs

    15 slabs with 3 slabs on 5 levels came out great!


    The other night I did 9 slabs on a rib rack.


    Vertical versus horizontal stacking, both yield good results in the egg. :)
    I can't see how you stacked those racks. That is a crazy amount of ribs!
  • Re: Now these are steaks!

    You forgot to provide your address!!!! We are one big family aren't we? :)
  • Re: Pulled Pork Texture Question

    gerhardk said:
    I am not sure but to me sponge textured meat doesn't sound that appealing.  For me I like the pork to be tender but still require a little bit of chewing, maybe I misunderstood what you are trying to achieve.

    Yes perhaps my comparison to a sponge was not that great. :) I just can't seem to find out how to get that very tender and moist PP. I injected mine as well. I perhaps did not let it rest long enough to let the juices redistribute. I only allowed about 10 min to let it rest because i was getting crazy hungry just looking at it. :)