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Last Active


  • Bumping one of my favorite threads ever since we're about 40 days until Christmas.
  • Alpharetta_EggHead said: Ever since I bought an XL Big Green Egg with my wife’s permission last month Show off.
  • I've been using Bobby Flay's buttermilk chicken recipe for a few years and I love it - I do let the chicken marinate in the bag for at least 24 h…
  • It would make figuring out how to pay for my daughter's college education a hell of a lot easier.
  • tarheelmatt said: I love a taco!  I will be trying out the recipe for the taco shells!
  • @mEGG_My_Day has valuable info.  My only suggestion would be to price out what an ACE dealer in Manhattan will charge for Rockwood, versus what @stlcharcoal charges to order online.
  • NC_Egghead said: northGAcock said: NC_Egghead said: Saw this when I was taking the sunrise shot posted earlier.  Interesting approach to keeping your roof on.  Is that crime scene tape? No they’re big straps. K…
  • FanOfFanboys said: almost time picked up a costco prime packer few days ago. will trim tomorrow afternoon. 12.01 lbs before trimming thinking I'll just go S&P with a little garlic and onion powder still unsure about when to put on and wh…
  • MeanGreenEggofNTX said: Stoogie said: MeanGreenEggofNTX said: Theophan said: How about completing the story?  Within 4h it was 170.  Sure, seemed a bit fast, but what happened then???  That's only the beginning of the…
  • MeanGreenEggofNTX said: Theophan said: How about completing the story?  Within 4h it was 170.  Sure, seemed a bit fast, but what happened then???  That's only the beginning of the story.  Probably whatever made it "dry" happened after …
  • milesvdustin said: Not. Its frozen and you will cook it for a long time.  None the less, I would still let SRF know about it.  For the amount of money spent, you shouldn't have that.   Just my opinion.
  • I believe it would depend upon how partially cooked you got it before you brought it and it finished it up at the event.  I'm not sure if I would do it for a group of people due to the risk of food poisoning. There's no way to cook it and do an ext…
  • Thanks to all for the advice!  
  • Wait a sec, now I'm confused, @onedbguru & @nolaegghead... I am using a brine made with white wine vinegar (6% acidity), water, salt & sugar. Basically, I'm following the recipe this goofball has on YouTube, from Chef Steps https://www.yo…
  • There was about 3/4" left in the jar before the lid was put on.  However, your comment about the screw ring being too tight could be the problem.  I saw a post on another site where someone said they tightened down the ring more than just "finger ti…
  • @fishlessman Those look great!  I didn't want mush either, which is why I wanted to try it.  Let me ask this - when you put your jars in the bath, did you put them in there and let it ride for 2.5 hours or did you let them soak for 2.5 hours after y…
  • No I haven't even heard of lacto fermentation until you brought it up and I googled it.  I feel I'm maxing out my canning knowledge at the moment, but it does seem interesting.  I liked the part about how doing it preserves and/or increases vitamin …
  • theyolksonyou said: Jesus, what a bunch of words.  Dump that shît in and light it.  Cook something.  Holy hell.  I basically do the same.  When I get to the bottom of the bag where there is basically dust and fine parts, I put the bag as…
  • Funny you ask.  I just had to dig out my receipt for my LGBE to make a warranty claim.  I bought mine on June 21st, 2013 at about 2:30 in the afternoon.
  • I got 20% off my Roccbox back in January using the same method as @BUFFALOMOOSE and @Eggcelsior posted.  They wouldn't credit me the 20% difference until it was delivered and I had to call back with the coupon code I was trying to initially use (whi…
  • Welcome!  Have fun!  Also, make sure your thermo is calibrated.
    in New Egger Comment by Stoogie May 10
  • My local pizzeria will roll out their pies as well, which makes it so nice for clean up.  The only drawback is that I can't get their pies to cook up the same as they're able to.  So I still sometimes do my own.  That's some nice looking 'zaa there!
  • I hope your mom get better soon, prayers for her fast recovery. Tonight is my daughter's junior prom, so my afternoon will be spent following her and my wife around while pictures are being taken.
  • I've done that.
    in Pizza fail Comment by Stoogie May 1
  • I do this all the time with leftover brisket and have never had a problem.   I agree that pork tastes better after it has been vacuum sealed, but vacuum sealed brisket doesn't have that same taste as it does when it's been cooked that day.  But tha…
  • DMW said: Welcome to the asylum, freeze your wallet in a block of ice for your own safety. Totally agree with what @DMW said.  But before you put your wallet in the water, and the water in the freezer, you need to  - Get 2 Thermapens (1…
    in First Post Comment by Stoogie April 13
  • Never met him in person, but he chimed in on a post I made a few years ago... I had tried to cook a brisket in -5* weather, fire had gone out and my BGE lid had frozen shut.  He informed me that with my timeline the way it was, the brisket may have …
  • That is so awesome!  I would show this to my family but they'd probably leave me in search of you!!  Wow!!!!
  • I have a bag of that [email protected] around some where as my "In case of a lump emergency, feel ashamed and break open".  Otherwise, when I get to my last bag of Rockwood, I go online and place another order.  Just the possibility of having to use Cowboy Lump …
  • Lit said: Stoogie said: Have a question about this - I've got a dozen 4 oz jars that have been in my sous vide at 160* for 40 minutes.  When I went to take them out, it appears that they're not "set up" like the pictures that others ha…
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