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  • Mop, Hate to be contrary here, I have, and always will, cook my birds at 250 until I get 160 degrees in the breast meat. I can't eat skin anyway. It takes about six to eight hours and I cook the bird breast down over a drip pan. Heaven, purrrre …
  • New Bob, I've just thawed them in the brine, regardless of injection. Injection procedures are hit and miss. Soaking in the brine is universal. Just rinse the bird off completely. Pack it full of chopped apples or pears. You'll love it. I pre…
  • e.b., I've been playing with turkey breasts quite a bit lately and have been using pecan. I've been starting them off at low and slow of 200 for about an hour THEN finishing them off at 300 until 160 internal. Indirect over a pizza stone of course…
    in Turkey Breast Comment by Huck June 2003
  • Tim M, I've used the juices for gravy. HOLYYYYYYYYYYY COW!!! I'm a HUGE fan of GFW's method. I learned something from this too for absolutely fabulous bulk (fifty at a time) tri-tip that I cook for picnics and company feeds. I dust the tri-tips…
    in Ribs-n-foil?? Comment by Huck June 2003
  • Wardster, I like to over cook them, much more than 160. I KNOW this is cheatin' but I've liked country styles much more when I do a modified 3/1/1 on them. The time in the foil really helps break down any chewy stuff in them to make them melt in …
  • You know what!? I'm on strike on this issue. Just say no to calling a smoked/BBQd butt a Boston! Bostonians wouldn't know good Q if it bit 'em in the "butt"! Call it Bama Butt, Texas Tush, Carolina Can, Atlanta Ass, Chattanooga Cow Cow. Boston …
  • Andrew Flashback, Lower that temp dude! I like 500-550, three minutes per side then one three minute dwell for medium rare or flip it for another three minute dwell for medium. Duplicate two more three minute dwells for a doneness that would suit…
  • Kelvin, I ALWAYS do my low and slows as near to 200 as I can. They just come out better that way for me. Less burned and tough "bark". Better smoke penetration and flavor. Juicier meat. What did you think?
  • Car Wash Mike, I just finished a big 20 pounder last night. It was 22" across! I tried to keep the dome temp to 200. It snuck up to 220 a few times (ambitious tinkering by the father-in-law while I was at work!) Well, it took almost 23 hours bu…
    in Brisket help. Comment by Huck May 2002
  • Seth Howard, Salright. I got the idea from a young guy at the checkout stand. He said that this was his grandpa's secret from old Mexico. The smell DOES drive people (and my dogs too) bonkers. It just adds to the whole experience.
  • Peter, you're going to laugh. Perhaps it's the redneck in me. I made up a whole bunch of "Shake'n'Bake" chicken and cooked it in my K. It was holy cow good! Give it a shot, you could do much worse
  • wardster, I've done that several times, you'll love it and it's safe.
  • Sundown, that's one cool website. Kinda pricey but they're well stocked with some neat stuff! Thanks for the link.
  • Spin, I let it rest for awhile in foil until it's not hot enough to burn but still eatin' hot. I get a big plate of Texas sized sesame buns ready. I squirt a little Q sauce on each side of the bun, pile on the pork and top off with cole slaw (got…
  • BBQfan1, Hey!, thanks for the tip! Here's one back atcha: If you see those denture cleaner fizz tablets on sale for cheap in bulk, get some. Right before you go to bed, pour a glass of water in the toilet bowl to raise the level an inch. Throw …
  • MikeO, I can second your approach to the perfect pulled pork. I just did this shoulder and it took 26 hours. At around hour 23, it hit 170 internal and I put the dome temp up between 225 to 250 (it moved around some and kept creeping up) until…

  • Kurt, hey, let me know how it turns out.
  • Kurt, about a day in a cooler submerged in brine solution. Check it frequently. When it gets over 40 degrees, it's time to cook. I've even put a few in at dome temp of 250 degrees and with it slightly icy (not rock hard) and they come out fine.
  • NCMike, I've done dozens this way now. I brine mine. I pack it with chopped apples or pears. Use what you want in there, the meat is the important part. Here's where I differ with almost everyone: I do my birds at 250 degrees breast down over a …
  • Nature Boy, I'm more worried about poultry with this problem than beef. I even do my turkeys (dozens of 'em) at 250 degrees with no problems. Briskets are a little funny, some of them take longer. I wonder if he started off with a cold one too. …
  • Murray W, Simple but best yet: Put the tri-tip in a ziploc with half a bottle of honey mustard Q sauce and about half a cup of apple cider vinegar. Let it sit a day. Egg it at 325-350 to 150 degrees. Pull, wrap in foil for fifteen minutes, enj…
  • Citizen Q, I was in the line at Lowes buying a few things and began discussing Q with a young Mexican man. He told me that his grandpa told him about his secret of throwing the onions on the fire. I'm always open to learning. I gave it a shot. …
  • Birdman, then there'd be on end cut for the missus!
  • West Coast Smokey, I love my birds low and slow. I always felt like the oddball for doing it that way. I'm really glad that someone else does it. Did you brine our birds?
  • Cornfed, well written, very well written. Words fail us.
  • Nature Boy, I agree totally. I've done whole legs with the same results.
  • Rak, I don't know why this was so funny to me, perhaps it was me having visions of you dancing this chicken vaudvillian style trying to get it right! I must have fat chickens, they always just cook the way they're cut.
  • Char-Woody, Your attempts at consolating my frustration are more appreciated than you know. I appreciate it. I apologize for launching like that on a forum not intended for such tirades.[p]
  • WudEyeDoo, ribeye, ribeye, ribeye. My absolute favorite as well as the many who've tried them. I've done dozens of batches and just settled on them as the best. I've got a buddy that raised cattle and they fed the cow for their personal use corn…
  • New Bob, A few favorites, Halibut, Swordfish, Shark, Salmon, and Albacore Tuna. If you want REALLY fishy fish, then bonita is the order of the day!
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