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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



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  • Re: OT - Knives, brand, style, etc?

    I have a full set of Wusthoff Ikon with the black handle.  I like everything about them and were a good price for the set.  I mostly use the chefs knife and I find it well balanced with a thick enough hilt/bolster handle area to fit my hand.  My wife likes the santoku because it is smaller and easier to wield for her.  I have a global paring knife and prefer the shorter style of the Ikons.  I even like the boning knife when trimming meats.

    I recommend you go to a store that carries several brands so you can hold them.  There are so many designs that the name is less important than the feel, and in my opinion the quality of the knife steel is only secondary to a good fit for your hand/chopping style.

    That all said, I have on my wish list the Victorinox 10" breaking knife with Granton edge since I want to buy more primals and portion myself, and since this forum discussed it.

  • Re: It's time to do something - But what? I need to loose weight

    My 2 cents. .. If you aren't ready to weigh/ measure what you eat and track it- either with a program or online app you won't succeed. Nothing ever worked for me if I wasn't committed to tracking and being honest. There are some great programs like myfitnesspal that can help you set calorie goals for realistic weightloss. Good- luck. You know you are worthy of success!
  • Re: Sous Vide

    @Tak Cookins Sous Vide is a different kind of cooking for sure but there are areas where you will see it really shine.

    The biggest improvements I have noticed are meats that are lean and typically need to cook a long time, or can easily overshoot correct doneness.

    It is my first choice method to cook boneless chicken breast, pork tenderloin, loin chops turkey breast, strip loin steaks,  lobster tail etc.  There is no need to brine in advance and the texture is amazing.

    It also taught me that the absolutely best sear you can get is on a cast iron griddle or pan.  I used to think that high temp bbq sear is the be all and end all and while the hardwood fire is magical I am still big on using cast iron for sear.

  • Re: BGE skills continue to improve. Wife unimpressed.


    A "good" and in her belly is perfect feedback.  Careful what you wish for is my advice.  My wife bought my egg for me - so was she willing or accommodating?

    I asked for her feedback and she doesn't like smoke flavor so after numerous attempts to make it better the egg is stationary.  It hasn't been fired up in 2 months (since her last business trip) and not sure when it will see flames again.

    If your priority is making her happy you might find yourself cooking on the gasser more despite your opinion that food tastes better off the egg.  So if she eats it without complaint - I wouldn't press it any further.

  • Re: Pizza Stone

    sometimes the Emile Henry stone is on WOOT.  I got mine for $20