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Last Active


  • Wardster, Yup - everything was red hot. I let the egg heat up for a bit longer than usual to make sure (also wanted to burn off any possible residues on older lump).[p]
  • Vegas Slim, When I headed out the door to put the steaks on, my husband was rummaging in the fridge for an alternative dinner - just in case. He has no faith! He ended up saying it was the best steak he'd had off the egg.[p]BTW, when I turned the s…
  • Gloria, You might try letting the dough rest a bit while you're stretching it. I'll pat mine out a bit, let it rest for a few minutes, then I find that it is much more elastic and easy to pat out without tearing. [p]Janet
  • Gloria, Earlier this week I did a meatloaf on the Egg for the first time. I tried the Mexican Meatloaf in the recipe section and it was terrific. I'm anxious to try some other meatloaf recipes now. I doubled the recipe and made some extra loaves wh…
  • KennyG, When I asked my husband, a Pittsburgh native, if he was familiar with Pittsburgh steaks, he said that in Pittsburgh they just call them "steaks". Then I showed him your Cleveland-style steaks page and got a growl. Guess it's a steak showdow…
  • Gloria aka Muthah, Last step: Let us know how they turn out!! J[p][p]
    in Help! Quick! Comment by Janet April 2002
  • Gloria aka Muthah, 3 minutes one side with both top and bottom vents wide open (at highest temp) flip, 3 minutes on other side at highest temp flip, 1 minute dwell (with both top and bottom vents closed)[p]Then before opening again - Be Sure to O…
    in Help! Quick! Comment by Janet April 2002
  • Gretl, I am sitting here with tears streaming down my face. Am glad I work at home. Thanks! The following makes me very glad for the egg:
  • Big Daddy, Thanks for the cartoon. I bought some marshmallow peeps for my husband and have had to listen to the sound of little marshmallow baby chickens being beheaded for 2 days! [p]Am doing a spiral cut ham on Sunday. I have had decent luck with…
  • Shelby, A year ago, had I read your message, I would have thought you were pretty strange! Now I happen to know that my eggiversary is in May... Oh well! Enjoy! Janet
  • Shelby, Last week, while waiting for my firebox replacement, I decided to toss the chicken in the oven (bagless). Texture and taste similar to cardboard. This is something I should probably do once a year just to remind me how much I like my egg. […
  • JJ, Thanks! Janet[p]
  • RRP, JJ said it all for the description. Plus, if I remember correctly, you are supposed to eat one black-eyed pea per one day of good luck in 2002. Good dish besides![p]Janet[p]
  • Gfw, Thanks! I thought of many complex solutions to neatly removing ash, but never thought of the simplest solution! Janet[p]
  • K.O.C., Thanks for the suggestions. Shrimp, green pepper, onion, and mushroom-stuffed pork loin sounds terrific - unfortunately I seem to have only onions of this mix! I've got company coming next weekend - sounds like a terrific dish to impress no…
  • Shelby, Thanks for the suggestion - especially since you pretty much told me what I wanted to hear today (that is, keep it simple). I think I'll just stick some slivers of garlic in the fat cap, throw on some home-grown oak chunks, and enjoy the sm…
  • Although I suspect you are talking about smoking the cakes on the Egg, I recommend the smoked salmon cakes in the new recipe submission section of this site. They are fried, made with salmon already smoked on the Egg, but they were terrific. Janet[…
  • Sippi, Thanks (and indirect thanks to C-W)for the good idea. Makes me happy to scavenge parts from my old Weber!
  • Spin, Thanks for the response - glad to know that my frequent grill turnings are normal - regardless of variations in degree of brown - the chicken pieces sure taste good![p]
  • djm5x9, I'm serious - my knees got weak at seeing that pic! Trip to store tomorrow!
    in rib roast Comment by Janet August 2001
  • Jim Benenson, Thanks for the flank steak experience - will try it tomorrow. Enjoyed your comment about the sunset as I, too, usually use the sunset as my guide to cooking on the egg. Nothing beats a glass of wine, the sunset, and then a great Egg m…
  • TJ, Just did some last night. Marinated cubes all day in a mixture of fresh lemon juice, garlic, a bit of olive oil, and oregano. Tossed some green peppers and onions in olive oil. Threaded all on skewers and cooked direct on egg at about 300 (ther…
    in Lamb Kabobs Comment by Janet August 2001
  • Big Daddy, I bought some hickory chunks in a bag that could be sealed (zip-lock type). Unfortunately, the chunks got moldy when the bag was sealed - so I now have to scrub my chunks before I use them. As a result, I'd suggest storing them in a bag …
  • The Naked Whiz, I've had a Lodge dutch oven (with legs) for years and have used it in the house (in my Rumford fireplace on a crane and in the coals) and on my outdoor wood fireplace. Now I have the egg and plan to use it there. If you are interest…
    in Dutch Ovens Comment by Janet August 2001
  • C~W, I'm curious. After all these years, what does your wife think about egging? Does she use it? Does she like it? Is she jealous?? :-]
  • Big Daddy, Maybe we need to put our minds to some sort of Egg leftover cookbook?? Especially those leftover treatments that require firing up the egg! Stove-top cooking is so boring now![p]
  • Nature Boy, That sure is great-looking bread. Can nearly smell it. Now I know what is coming up next on my egg.[p]
  • Shelby, Thanks for asking - the arm is fine - hairless - but fine! Didn't really need that hair anyway...
  • Timothy Reaves, A bit of advice from a relatively new egger. After the loss of some arm hairs, an eyebrow, and an evening spent with an ice pack on my hand, I now make it a habit to open the top of my egg just an inch or two for a couple of seconds…
  • spike, Happy 4th to you too from a fellow Mainer (Sweden). Egged lamb for the 4th! Janet
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