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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. 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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  • Re: Rumor Has It... (Mini Max)

     Does it come with a free shirt and fire wires?
    Only if you buy it from our resident Clive Clavin.
    Cliff Clavin?

     Does it come with a free shirt and fire wires?
    Only if you buy it from our resident Clive Clavin.
    Cliff Clavin?

    So, Cliffie, who do you think will win the next election?"  CC: "You guys have it all wrong, see, if you go back through history, and take the numeric value of each letter in each president's last name, you'll find that it's equally divisible in the year in which they were first elected. By my calculations, our next president has to be named, Yellnick McGwawa." 


    Best Cliff Clavenism EVER!

  • Re: The Renouned Mr. Brown

    Smoke and Spice is the first thing I thought of when I saw this thread


    I didn't remember seeing leaving the wrapped shoulder overnight and then shredding the next day.  I will double check


    However, when I've smoked shoulder in the recent past, I've learned that wrapping in foil, pouring on some drippings (which have melted fat and some sweet beer mixed in) and letting sit for a few hours (no more than 5, has yielded easy to shred, tender meat AND it would stay hot (temp wise) for this time too

  • Re: Ever cooked a STEAK so delicous...

    The best steak I ever cooked was NY strips on BGE using cast iron grid and cowboy charcoal. Also threw a couple of handfuls of cherry chips (unsoaked) on fire right before the meat went on. Incredible flavor- med rare with perfect char crust. Absolutely best I ever made
  • Re: New large Egg - What to cook first?

    anzyegg said:
    Thanks Westernbbq, I'll take a look because steak is loved by the fam.... Farbuck, I also have tasted cedar plank salmon in the egg from a co-worker... It was fantastic. Once I get the hang of cooking on the egg I hope to try some...

    you're welcome. Searing a steak was my original goal when I got my first BGE (XL) about two years ago.  when I discovered you could smoke for a long time, bake on BGEs, roast larger tasty items like chickens and turkeys, I was astounded.  there simply is nothing like the Big Green Egg.  Steaks are pretty easy to make and the BGE is very forgiving.  keep in mind that they cook a little faster on the BGE than other grills you're used to and definitely use the poke with your finger test using your thumb touching each of your fingers to determine doneness.  The more firm the meat is, the more cooked it is.

    Last nite, I made new yorks and filet mignons for the family.  kids ate the steak up like it was ice cream.  cast iron grate searing over oak lump charcoal was incredible


    I also made twice 'egged' potatoes (recipe came from BGE website) and I don't know what it is about making them on the egg but they taste super rich and remind me of eating a piece of red meat.  incredible

  • Re: What am I Doing Wrong?

    I had same problem when I started almost two years ago....


    but one year ago I got the guru and temp stabilization issues solved.  the whole setup is about $250-$325 but if you can, do it.  I know this doesn't help you  today but the guru has been an incredible addition to my bbq equipment collection