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Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.



Last Active
  • New Pork Loin Recipe - Wow!

    Tried something new tonight. Had a 4.5lb pork loin to cook. Injected with an apple juice/cider vinegar/maple syrup/salt mixture for moisture and flavoring. Coated with s&p, granulated garlic, onion powder, then wrapped in bacon. Cooked at 375 with peach and pecan wood for smoke. Finally basted with a glaze of maple syrup, cider vinegar, apple juice, freshly cracked pepper, and thyme that had been simmering on the stove. Indulged with home grown tomatoes and some grilled sweet corn. Will definitely do this one again!

  • New Table & Ribs on a Sunday afternoon

    Finished the table for my XL this week. Didn't have the money for wood so I used scraps from the shop. The frame and bottom deck are pine, and the top deck is cedar. Total cost of wheels, fasteners, granite tile, and finish was $175. Someday I'll rebuild it in longer lasting wood (white oak or something similar; maybe cyprus). Ribs and beans shared with friends seemed appropriate!

  • Re: Cordon Bleu

    Dyal_SC - post some pics of your inspiration!
  • Cordon Bleu

    I've been smoking and barbequeing for several years, but only on a leaking charcoal grill/smoker wanna-be from Sams. I've had my XL BGE for a week now and love it. I've cooked hamburgers (easy way to get acclimated), spatchcock chicken, picnic butt overnight, and turkey breast. Tonight I decided to try something I never could have done with the old beast: chicken cordon bleu. I used Tyler Florence's recipe (on the Food Network sight), baked in a cast iron skillet at 350* for 20 minutes; placement was direct on the second highest setting of the Adj. Rig. Turned out juicier than the oven! The wife said I should do it again tomorrow night!

    I'm loving the long use of charcoal. This cook was fired on coals leftover from the 21-hr picnic butt cook. Why didn't anyone tell me about this wonderful toy sooner? :) 

  • Re: Frigid Egging

    Can't get pictures to load. Hopefully this works.