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  • The tool I use for making splits out of chunks is a construction hatchet. It has a waffled hammer head on the other end, and I just give the bark a smack. Most of it will peel right off by hand. I'm sure a claw hammer will work just fine.
  • You ever hear the definition of expert?? > > > > > > > > an EX is a has been, and a SPURT is a drip under pressure. Hehehehee.
  • No problem, 5 minutes with a knife with a thin blade and a sharp point (I use a 6" fillet knife) and you will have it all cleaned up. Looking through the seasoning, here is what you are shooting for after trimming the inside face. After you get th…
  • Hey man, those turned out pretty sweet. Looking at the outdoor shot, I now see what you were talking about when you didn't want to pack a cutting board, knives and such to slice the brisket. I'm glad this alternate plan worked out.
  • No, the deckle is a mixture of hard fat & cartilage. The label should read "Whole Brisket, Deckle Off". I suppose you could have the deckle still on if it was processed by a smaller plant, but it's weird enough looking that most cutters would r…
  • Good brisket, good neighbor... You're lucky. My neighbor is all thumbs when it comes to cooking. He can't grasp the fact that sauce isn't added within 15 seconds of anything landing on the grill. Well, except corn... but he never gets a chance to…
  • Heck, if the shoulder didn't have a bone the pig would fall flat on his face. Heheheee. Actually the butt end of the shoulder has a blade bone, and the picnic end and shank has long bones just like we do, humerus radius and ulna. I've alwa…
  • I hear ya, you should see the bone pile of prototype gadgets that I have.... The one good thing about those leg/wing racks, some are folding and the other model stacks for storage. Plus there is something cool about cooking large quantities with…
  • Leroy, to him that is low-n-slow..... I saw him cook one several years ago in 4 hours. Heheheee. Hehee.
  • And they can also be used to hang legs...., that's multi-tasking!!
  • I use my Guru more like a cruise control and not like an auto pilot. I get the coals started, plate setter in, wait for the pit to come up to temp and the fire settle in, add the meat, then let the temperature rebound to my cooking temp.... This…
  • Yeah, your panicking too early. Hey!!! WELCOME to the Forum. 128° could be high for only 2 hours into a 15 hour cook, and I'm hoping you have a calibrated pit thermometer, and are taking a couple of readings with your meat therm to make sure. (if…
  • Nothing wrong with that, and the ring diffuses nicely. You are so correct on putting cold meat on the pit. Low pit temps will also help keep the meat in the smoke ring zone. I have a very windy article about smoke rings, and there are a couple o…
  • My label says no MSG. Calories are 110, total fat is 4.5g, cholesterol is 65mg, sodium is 770mg, total carbs is 1g, and protein is 15g. For this variety (and there are several) the cheese breakdown is pasteurized cow's milk and cheese culture.
  • Hey man, I had to bite when you said "small", and you got me. That tenderloin and flank steak are as nice as I've ever seen. I wish I was in the back yard when the pizza was served up.
  • Heck, that doesn't sound weird at all. Go to a shrimp or crawdad boil and you will get sausage right along side... and how about gumbo, they're both in the same bowl. (at least at the house of ~thirdeye~). Heheheee.
  • Often kielbasa and other sausages are pre cooked. Or they are smoked (and have to be labeled fully cooked). As long as the source is trusted, this no big deal. In fact many home sausage makers smoke them prior to freezing. Although I make se…
  • I would offset the time by at least an hour.
  • You mean from a food safety point of view? I held 2 butts two weeks ago in a cooler for 6 hours and they were 165° when I pulled them.
  • It's no different than baking five potatoes, they take the same amount of time as baking 1. Seriously, as long as you don't have them jammed up together, treat them as separate roasts. Here is a typical spacing on two. For 8 pounders, bone…
  • I'm in overflow mode myself this weekend.
  • When I'm using a foil step my baby backs are more predictable, and I foil them after 3 hours. For the St Louis cut, I eyeball them at 4 hours and often they will need 5 hours before going to the foil. My favorite foil time for baby back ribs is …
  • Have you ever seen gallon jars filled with hot water used for corn dipping? You melt a couple of sticks of butter and pour into the jar. It rises to the top, and when the corn is dunked it gets a really even coating of butter as it's withdrawn.
  • Wow, that looks great, I really like shark. It actually puts a whole new light on things... Blackened fish was one of the few things that Chef Paul did that I never could really understand, although Mrs ~t~ does like blackened pork shops. In the …
  • ...melted butter for corn or seafood, I wrap a big fire brick in foil and add 1/4 stick or so to a little foil cup. I guess it's the po-folks version of clarified butter. Heheheee.
  • I know what I'm doing this weekend..... just not sure it'll all fit on my Egg. Heheheee.
  • That one looks picture perfect. Maybe the angle is deceiving, but it looks like your grate could have been rotated just a hair to make better contact with the plate setter leg.
  • Howz about jazzing up that corn with lime mayo, Mexican seasonings & shredded cheese? Or maybe a Vidallia onion pie. This one has cheese and bacon mixed into the onions and can be baked on a clean burning Egg, the lump will give it a great b…
  • The cooking part is pretty straight forward, roasting temps of 300° to 350° will work with either an indirect or raised grate for the set-up. I wouldn't take the internal any higher than 145°, and if you are still going to pre slice, let it rest bef…
  • Well it's not like burning a stick or anything, but yeah, onions give a neat flavor and smell to the smoke. I think I like the small Spanish ones the best of all, cut in half skin and all into the coals. If you do any cooking in a steel pit, onio…
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