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!


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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: A rare cook pic-nothing special, ABT's

    Looks good to me. I wish I had a few of those right now.
  • Re: Turkey

    I did an indirect spatchcocked 15# bird on Thanksgiving in just a little over 2 hours at about 350
  • Re: Help - Need Prime Rib Advice

    From my experience, 135 is too high. I pulled one last year at 120. After it rested, it was about 126 in center. The ends were perfect for those that don't like it too rare. The center was good for those who like it rare.
  • Re: Thermapen

    As others have said, having both is preferred. If I only had one, I'd go instant read. My thermapen has changed the way I cook everything, not just on the Egg. If strapped for budget, at least get the thermapop. But if you can afford it, go for the thermapen. Lighted background is best.
  • Re: Why spatchcock?

    Did my first spatchcock turkey this year. 15 pounder on a large finished in 2 hours. It was done perfectly and even. Probably won't do a turkey on the Egg any other way. Although, the backbone removal was more difficult than on a chicken.
Click here for Forum Use Guidelines.