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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

westernbbq ·


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  • Drinking and driving.

    Sage advice.  Father in Law is a DUI attorney and he said the surest way to mess up your life and someone else's is to drink and drive.


    Sobering message- no pun intended

  • Very good porterhouse

    Mickey NAILED it!  Why go drop a ton of coin out, risk drinking and driving, only to go to some snobbitorium (Al Czervik's name for Bushwood in Caddyshack) when you can get a prime cut of meat and let the BGE do its magic at home?  Plus, the enjoyment factor of actually cooking it yourself takes you back to some visceral, primal instinctual state of mind which only enhances the satisfaction.


    I've ordered steaks for home delivery from Peter Luger, Morton's and believe it or not, Costco (the Frenched 'tomahawk' bone in ribeyes are incredible) and have nothing short of spectacular results from all three- when cooked on the BGE!

  • Advice Needed, Propper Pork Shoulder

    BBQ competitions have become too much. presentation, the money muscle, injecting etc etc. I say all that's garbage as it all defeats the original purpose of BBQ


    I cook a shoulder at 210 for 1.5 hrs per pound, shred it with bear claws and serve on homemade cole slaw, bun and bbq sauce


    the only things that matter are 1) does the food taste good 2) is the beer cold and 3) is everyone having a GREAT time


    if you hit on all three, shredded shoulder on a platter, in a sterno-heated aluminum pan, with buns, slaw and beer is beyond awesome

  • Trick Question: Keep "L" or sell and get a "Mini-Max" to complement "XL"

    Keep all of your Big Green Eggs if you can, and when you're able, ADD to the collection.  An Egger can never have enough EGGS!  It's an Egg thing and non-eggers wouldn't understand!

  • Difference between cooking on a BIG GREEN EGG and a gas grill- some thoughts

    Yesterday, I attended a party and was asked by the host to cook on his high-end gas grill. My assignment was to cook chicken breasts and Italian sausage.

    The results were OK but compared to cooking the same items on the BGE, they were unsatisfactory to me.  Here are some thoughts:


    Cooking on the gas grill involved hotspots.  So, a chicken breast that got burned and dried out was right next to one that was still raw. On the BGE, there is no such thing as a hotspot- unless of course, it's by design i.e. you contain the fire to one side.  


    Flare ups- once the fat from the sausage and the chicken marinade would drip on to the burners, I couldn't contain flare ups on the gas grill. I was instinctively looking for a lower vent to close off so I could shut off air flow like I have on the BGE but no such lower vent existed, moreover, I don't think it would have been effective anyway because there were so many areas where air could enter into the grill and help fuel the grease fires that kept popping up.  So, I had to move the meat around a lot, and it was a pain trying to avoid the flare ups- I ended up shutting off one of the burners and moving most of the food to the unlit side.  It took me a LOT longer to cook this way compared to what it would have taken BGE. 


    Fuel- my host informed me that he wasn't sure how much propane was left (no gauge) so I had to hope we didn't run out.  On the BGE, I've actually cut some mesquite branches off a tree in my yard and thrown them on the fire to let them burn down to a sear-friendly temp or a pizza making temperature if I was low on lump charcoal supply-but I always know how much fuel I have by looking at the bag and am never at the mercy of a propane filling place. 


    Flavor- cooking over lump hardwood charcoal yields a more flavorful chicken breast or sausage than cooking over a propane burner.


    Moisture- the first time I made sausages on the BGE (September of 2012) I thought they were undercooked because they were so moist.  I even considered the possibility that the meat thermometer somehow gave me a higher temperature reading than actual.  I discovered that the meat was cooked to the right temperature as I tested the meat with a second internal digital meat gauge.  On the gas grill, the chicken was rubbery and the sausage was OK but a little dried out-there was way too much loss of moisture.


    Clean up- I get a hot fire in the BGE after a cook and all the stuff burns up.  the next day, I rake the ash out with the ash tool and we are as good  as new.  The gas grill didn't get hot enough to burn off the grease and the pan underneath filled with charred meat remnants and grease and it was such a mess, I had a hard time with it.  I will not be going back to a gas grill for my own uses. I used to have a Weber Summit Gold six-burner and after I got the BGE, I got rid of the gas grill.   


    I've had several Weber kettle grills and a few other metal box wood burners, but the ceramics of the BIG GREEN EGG are superior to metal grills all day long for heat and moisture retention and temperature control.


    Temperature Control- the gas grill never got above 350 yet the meat was too charred to eat (waste) and all the meat was too dry for what I like to have.  That being said, the temp control on BGE is so precise, I can't believe it. I  had forgotten about how important this is.


    Yesterday's experience served as a reminder of things I take for granted.  I can't believe how much more enjoyable cooking on the BGE is over anything else.