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!


We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.



Last Active
  • Re: 1st try on beef brisket, any advice??

    here's how it turned out....

    i cooked it at 300 indirect for 4 hours over oak.  when it got to 150deg i wrapped it in three layers of parchment paper and cooked it until the flat was at 201.  i pulled it, wrapped it in a towel & put in a cooler for 2hrs.  pretty tasty, but i'm looking forward to cooking the whole brisket next time.  i'd like to try the travis method.  thanks to all for the advice.

  • Re: 2nd try on baby back ribs, need suggestions

    finally made the ribs, here's what i did;

    put rub on two hours prior to cooking.  coated in oil, then red eye express.  cooked over pecan in a rib rack for five hours at 225 w/ plate setter legs up.  tried three different bbq sauces on them and taste tested.  we all thought the 12 bones sauce was the best.  they turned out great, thanks to all for your advice.