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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.



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  • Re: ThermoWorks TW8060 vs Maverick ET-73

    Yes, the remote read on the Maverick is nice.  The consistency is also amzing, mine always reads HHH or LLL.      >:P

    I have been through three sets of probes in less than year, and two receiver/transmitter combos and it still sucks.  Now, they want me to return the until for testing....aint going to happen.

    I hate Maverick, period.

    Why won't you return it for testing?  It's not like it's doing you any good right now.......what do you have to lose?  Give them a chance to fix the thing or ask for your money back.
    Time & Trouble, Shipping & Handling.
  • Re: Machaca Brisket Beef and Pulled Pork Tacos

    This recipe sounds and looks so good, I'm making it tonight for service tomorrow.  I have one question for the OP and all others with an OP-inion   ;)  :

    Since it is primarily a braising method, the only chance the meat has to pick up some smokiness is during the sear (because its foiled after that).  How might I go about adding some more smoke flavor to the meat?  Or, is the sear going to give it enough smoke and I just need to trust that it will?