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  • Marvin,[p]Thanks for all the responses. I have done spatch cooked a couple of birds and both times there has been some red between the joints. My wife says the chicken tastes good but she wants it cooked longer. I was hoping thta the brining proc…
  • Earl,[p]Looking awesome Earl!!!
    in Trial Run Comment by GJ April 2002
  • SloppyPig, Earl sure did them on the Egg and while we missed the deadline by 15 minutes I was slighty happy, actually quite happy that we missed as we just had to heat it. It was one DELICIOUS cake. And it was so simple I think I would even attemp…
  • Let me try that link again. In case it doesn't work here is the address. You will just have to copy and past it.[p] [ul][li]Smoked Fish Recipes[/ul]
  • Big Murth,[p]I searched on smoked fish on the net and they all suggested using a brine. I did that (for about 2 hrs) and then smoked over alder and some apple for around 2 hrs (in direct) at about 225. It was great. Here is the site for the recip…
  • ChefRD, Thanks...I will try that. The cook starts tonight
  • Ribquest, I just finished a batch that I did indirect, around 3 hrs right around 280. I cooked them a little hot as I had to feed the kids before bed time (nice of me isn't it!) but they were as Mop would describe "Pull off the bone". I would not …
  • Mop,yes that was some cooker. [p]Well, it is a little after 8pm and the ribs are just a pile of bones. The hunk-o-meat was not too bad. Inside were what I would describe as blade bones.[p]I did them for 3 hrs, indirect, with a light dusting of Bi…
  • BluesnBBQ,[p]I give up. Can someone tell me how I setup a URL link properly. In the meantime, you can cut and paste this link.
    in Spiedie Comment by GJ January 2001
  • BluesnBBQ,[p]Here is a spiedie recipe.[p]This is also the first time I have tried a url link so bear with me if it doesn't work.[p]
    in Spiedie Comment by GJ January 2001
  • BluesnBBQ,[p]Here is a spiedie recipe.[p]This is also the first time I have tried a url link so bear with me if it doesn't work.[p]
    in Spiedie Comment by GJ January 2001
  • Tim M, I have a large Egg. The water may have contributed to keeping the temp low.[p]My usual practice is to close all the vents after cooking and then just pile some new lump on top of the used lump and ignite that material. I did not see the ai…
  • NB, Thnaks for all the info. I don't think the probe was touching the bird as it was only a small 8lb'er but I will check for next time. I think I may have put the fire bricks on too soon. I used three bricks laying flat and two on their side on…
  • Nature Boy, Thanks for the info. I think I will brine as Dr. Chicken suggests (besides, refrigerator space is limited). I was thinking of adding some garlic and poultry seasonings, maybe some sage.[p]When the cook books say to cook poulty to 180 …
    in Turkey Help Comment by GJ April 2000
  • MikeO, Yes, it was sitting in beer. I just used an instant read thermometer as I don' have a polder yet.
  • Char-Woody, Thanks CW. Given I don't have a polder yet I appreciate the approximate times. I do have an instant read thought so I will make do.
  • Char-Woody, It is rather small and it sort of looks like a sirloin tip
  • Gfw, As soon as I pressed the send button I realized that I neglected to mention this is for tomorrow.
  • Tim M, and everyone else Thanks for the encouragement and tips. I think I will calibrate the thermometer when I get home. I am sure it did wrap around 'cause it was mighty hot.[p]You folks should have seen my wife's face when I served her the bu…
  • Thank you everyone for all the tips. I have a few things on my Egg wish list so I think I will experiment for awhile and see how things go. One of the first things on my list is a thermometer, maybe one of those wireless ones. [p]I can't wait to…
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