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  • Richard, Actually, I posted a series of photos featuring "Wicked Good Charcoal" (which isn't available anymore). After making that post, I got the "get a life" comments. Rolled right off my back![p]Here's the link to the original post.[p]Oh, and …
  • Mark,[p]Last weekend I had a party like you're having. I did a modest amount of ribs, and also had a "packer cut" brisket.[p]The crowd went wild over the brisket! Give it a try![p]Chuck
  • thirdeye,[p]Ya got to watch out for the "HTML Police>". I worked up a really cool page (forum message) in an HTML editor, and posted the whole thing. It was banished to the bit bucket in about 30 minutes.[p]:)[p]Chuck
  • gdenby, That rub of yours sounds mighty good. I make my own, too, using the "match salt and sugar amounts" guideline.[p]Oh, "put them in a databse, and sorted them on amounts of ingredients" - I've posted stuff like this, and been told "you need t…
  • ABT-less,[p]FATTIES![p]:)
  • Sandman, You could trim out some of the tastier pieces and make burnt ends... Chuck
  • Badger Smoke,[p]I guess it could be the felt seal - usually they fit pretty good but the air gotta be coming in from somewhere. Otherwise, as you know getting the egg to cool down once it gets hot takes a while. I don't have any experience at all …
  • Badger Smoke, There has to be O2 to keep the fire going - if the damper's closed, & the top's shut way down, the only way for air to get in is if you open the lid & 'peek' - thus my 2'nd rule for lo&slo - NO PEEKING![p]Chuck
  • guava greg, Thirdeye, first! - for the awesomest meat! alaskac, 2nd! - for the awesomest environment! RTD, 3rd! - for the awesomest food & presentation! and all my forum friends, one after another!
  • BBQBluesStringer,[p]Well, ask and you'll get answered! Here's a good, tender calimari steak, just make sure the calimari is fresh, the egg is HOT, and everything else for dinner is ready to go..[p]PS I rate me a 6-7[p]Chuck [ul][li]good tender …

  • I went with some white wine, chicken boullion, and thyme. About 1/2 can of liquid. Thanks everyone![p]I let the chicken dry out in the fridge, hopefully that'll help keep the skin crisp. Coated with a caribbean herb mix & evoo, just put in th…
  • TimNga,[p]WessB, Naked Whiz, thirdeye, all this knowledge, so little time![p]To add to the mix, here's a movie I made of on of my sparerib cooks - beginning to end![p]Use Realplayer to watch, Windows Media Player doesn't have the right codecs...[p]G…
  • BabyBoomBBQ,[p]You could try my "Buttered Halibut with Lemon" recipe - some have seen pictures of how I make this. I lay down a bed of scallions then put the fish on top... [p]Click on the link for the recipe [ul][li]Buttered halibut with Lemon[/…
  • alb, Click on the link to watch my "cookin' spares" movie.[p]It's an avi file - you need real player or Quicktime to watch it - Windows Media Player doesn't have the right codec (Indeo 5)[p]Chuck [ul][li]Cookin' Spares - the movie[/ul]

  • thirdeye,[p]Yup, John Deere collection. Plates, bowls, tableware and all! Kinda' country, don' cha think? [p]Chuck
  • bbqdiva,[p]On a scale of 1-10, where would you put the heat factor of this dish? The heat factor's about a 5 - Last time I used 14 chilis instead of 20, and the adovado didn't need sour cream at all[p]How long do you simmer the chilis? I cooked th…
  • Gene613,[p]Here's the recipe I use, the almonds hold on to the sprinkles really good, and there's a secret ingredient! [ul][li]Chuckls' Sweet and Spicy Smoked Almonds[/ul]

  • toomsdpt,[p]Sounds like a lot of opening and closing of the lid -[p]Chuck
  • RhumAndJerk,[p]I made this dish a week ago, and it was fantastic! The pics posted by AZ Traveler got me going.[p]I'd like to try your recipe, do you have a link??[p]Thanks, Chuck
  • Alex ,[p]Don't give up! The key to blissdom on the egg is learning how to build and manage the fire![p]1. Make sure you have enough lump (not charcoal briquettes). Fill to, say, 3" below the cooking grid.[p]2. Don't chase the fire! Start the lu…
  • Arvadaman, I have no excuse for never attending - this year I'll be there!! Chuck
  • Rick's Tropical Delight,[p]Hey I like all your pictures. You only need to start worrying when the forum guys say "you need to get a life", like after I these shots![p]:) Chuck [ul][li]WGC Returns![/ul]
  • BENTE,[p]Funny you should ask! I was just visiting my car (in two places!) today! [p]I'm doing a body-off (it's a '66); the frame is being straightened at a shop in Loveland, and the body is being glassed at the restoration shop. I watched Barret…
  • BBQEd,[p]Another trick it took me over a year to figure out is to put my drip pan on another grid - so it's not sitting right on my plate setter.[p]Doesn't get hot enough to smoke, now![p]Chuck
  • BENTE,[p]good lookin' photo essay! Thanks for sharing![p]Chuck
  • Richard,[p]Yes, thank you! I'm going to start the marinade right now![p]Thanks![p]Chuck
  • mojopin,[p]That's it!! That's it!![p]Thanks! [p]:) Chuck
  • Liledblues,[p]I don't have experience with the XL, but I just cooked BB ribs lately in 15 degree weather. Instead of the usual 5-6 hours, they took 7! I think maybe it's because the egg cooled off quite a bit when I opened it for spritzing the rib…
  • gadgetman,[p]Wow your draft is wide open! [p]I cooked ribs lately in 15 degrees with a 15 mph wind out of the north, with snow. [p]Ribs were delicious![p]I love the egg! [p]Chuck
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