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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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



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  • Saturday Ribs

    This is no rare bird around these parts, but just wanted to share a picture of some ribs I did this past weekend.  These were probably the 10th rack of ribs I've done on the Egg so far, and they were definitely the best yet.  Here are the quick details:

    -Three Little Pigs rub
    -Pecan chunks for smoke
    -Cooked them at 250 for 3.5 hours, foiled them for about 45 minutes and finished them with a little sauce for the last 15 minutes

    they turned out probably a bit too tender for competition ribs, but they were just how I like them.  easy to pull apart, lots of smoke and rub making some great bark.  went perfectly with some corn on the cob.  it was just the perfect reminder that good ribs are so tough to beat for a lazy day of sitting around the patio drinking good bourbon.

  • Re: OT Beer again...pic thread!!!

    Zombie Dust for me.  best beer ever made, IMO.
  • Re: baby back ribs...

    looks great.  man, I love ribs.  one of the best things to cook on the egg.
  • Re: Favorite budget meat cut

    skirt steak and tri-tip
  • Re: OT- Whaddya Drive? (Pics HIGHLY Recommended!)

    good to see so many truck guys on here.  I have to wait to move out of the city before I have space for one.  I'm a bit of a track nut though.  (this is the Carousel at Road America for those who've been there)