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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Re: Favorite winter brew?

    cajunduck said:
    Coors light cause we don't have a winter down here. It was 75 here today..
    Would you like some beer with that water? All American beer is light beer isn't it????
  • Re: Good Egg Picture (to me)

    Nola ! I think you should stick to egging. Norman would never have painted that. That is more like a DaVinci painting to me! :-\"
  • Re: Diet Change Help

    I am not trying to criticize you, but I want to point one thing out. You are being defeatist. Every response seems to contain "I won't", "I can't", "it's too cold", "I definitely will not".  I hear this all the time. This is a choice-based proposition. You chose not to like those things, you're not allergic

    I agree and so the choice is all up to you. Up to this point there have been over 60 posts to your original thread. All of them have been honest heartfelt attempts to encourage and support you and offer some healthy choices. I understand your frustrations about the life changes you are going to have to make. Before my heart attack, I was smoking a pack and a half of cigarettes a day (not on the BGE either ) I was drinking on average 6 Canadian beers per day (not that watered down stuff they pass off as beer south of the border) and eating all the crap that was bad for me but tasted great. It took the heart attack to give me an attitude adjustment as I could see how it also affected the Mrs. I don't smoke now, I still drink, but only a couple a day. I have tried to eat healthier and have lost over 30 lbs because of it. The biggest benefit is knowing that I will be around for a while longer for the Mrs. Please don't wait for your own heart attack to adjust your attitude dude. You are too important to the people that love you.
  • Re: Bourbon Pork Tenderloin

    Didn't happen . . .  no pics
  • Re: Pork Bellies cont.....

    Hello all,
    There seems to be some mis-information in the above posts regarding curing salt. I tried to track down as much info as I could about the stuff on the net  and here is what I have been able to come up with. Prague powder #1, Instacure #1, Redi-cure#1, pink salt #1 are all the same thing. It is a curing salt that contains 6.25% sodium nitrite. It is used for curing meats that you intend to cook. Prague powder # 2, Insta-cure #2 etc. contains 6% sodium nitrite but also contains 1 % sodium nitrate that will slowly convert to nitrite over time in your curing meat. Both are available on and I have had no problem at customs getting it into Canada. It is intended to be used for salami or other type sausage  that will be cured and dried over a long period of time. This meat is intended to be eaten raw. Hope this clears up some confusion about curing salt.