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Last Active


  • If you like the BLUES listen to on the web. Friday night is the best with Cap'in Pete's Blues Cruize. Or if you are local - listen to 89.9 fm.
  • I hardly watch TFN anymore for those same reasons. Remember when MTV first came out. It was all music/videos. Now it is everything but.... The Food Network is becoming the same way. I watch it to learn - not to watch some "celebrity" chef stroke hi…
  • No Egging tonight - Tornados everywhere. At least 5 reported around Memphis. Hickory Ridge Mall in Memphis has major damage. My warehouse/office is 1/2 mile from there - hope I have a job tomorrow. They reported one coming through our neighborhood, …
  • Looks awesome !! Did you follow his method exact ?? Or did you make any changes ?? Thanks - Maury
    in Gyros Comment by Memphis January 2008
  • What is the "boardcode" and "topic icons" ?? It alos looks like you can make your text different colors and sizes. Could not make it work. Any clues ???
    in test Comment by Memphis January 2008
  • bill, I beg to differ. Yes they can dry out - but if you are careful you CAN take full affect of the egg. Remember - the ham is already fully cooked so all you are doing is warming it up and adding flavor. 1st I tie it up, usually 1 string is all …
  • Bonepile, Quick - find you someone who can fry you up a nice slice of country ham with redeye gravy, real grits (not the instant kind) homemade biscuits, and 2 or three fried eggs !!! And tell me that ain't some good eatin' !!!!!
  • DynaGreaseball, As you can see from my name - I to am a Southern Boy. I also love sliced and fried country ham and grits with red eye gravy. My father in law cures about 40 hams each year and gives me two. One always gets sliced, vac-packed and coo…
  • Nameless in St Lou, ATBs and Dizzy Pigs Ragin River Salmon !!!!!
  • mollyshark, I agree with Gadgetman. 170' is aweful high. I cook mine to a soft pink inside. You don't have to cook todays pork to shoe leather like our moms used to do. Keep it whole and cook to about 150
  • BlueRidge, The ONLY way I cook salmon any more is Dizzy Pig's Ragin River Maple Salmon !!!
  • Rick's Tropical Delight, Only one year ?? You've only been posting for only one year ?!?!? All I can say - is thanks for the many beautiful pictures. They say it all about our wonderful egg !!! Please keep them coming. Happy aniversary
  • Rick's Tropical Delight, DAAMMMNNN!!!! You DA MAN !!!!
  • Darnoc, THis is a great idea. An easy way to dump the ash. I would think an old can or something cut down to size with an opening for the bottom draft. Looks like I have a weekend project !!!
  • Eggmeister, You should have a whole tenderloin, somewhere around 5 lbs. 1st thing you need to do is trim it up. There is a site (I think some one here will point you the way) called "Ask the Butcher" it will show you how to trim / clean up the tend…
  • Mollyshark, I used to make sort of a BBQ sauce out of peaches - was great on ribs !!! If they are bone in - keep them whole and do some sort of glaze. If they are boneless loin chops cook them with the pineapple and the peach glaze. I don't thi…
  • WessB, Try it on beef - I think it is much better !!!
  • Diesel One, About a year ago someone posted a coffee rub for pork tenderloin. I took that recipe and tweaked it for beef. With a hot fire and the coffee really adds the best chared flavor I've ever had !! Coffee really adds agreat "crust". (unfor…
  • Pork Butt, What kind of fillets are those ?? Are they from the butt end ??
  • TACH18K, Did you make that yourself ?? It looks like you just cut some rods out of the top rack ???? How do you have it attached to the bottom rack ???? I WANT ONE !!!!!!!!!!!!
  • Big Hoser, Cutting to St. Louis style and using the skewer is your best answer. If they are touching each other the smoke and heat cannot get in there. Keep trying - spares make the BEST ribs !!!!!!!!!!!!!
  • AZRP, Do you heat the water to 100 deg then put the steak in and let the water cool ?? OR do yoiu maintain a 100 deg water temp for 1 hour ????
  • cecil, Not really - Just brushed them with some olive oil then a little pepper and a squeeze of lemon juice about 10-15 m inutes before grilling. And then a squirt of lemon juice after grilling. Tried to keep the flavors very simple because scallops…
  • egret, Very simple - Hot and fast. Didnot take the temp but hot enough to get a good sear - not burnt but seared. About 2 -3 minutes per side. I like mine med rarish.
  • BobS, Truthfully - I thought the rosemary flavor would have been a little stronger. It left just a very subtle taste. Maybe next time a little minced rosemary on top might be a little better. I did brush these with olive oil and sprinkled some lemon…
  • AlaskanC, DAAMMMNNN GOOD !!!!!!!! I love me some scallops !!!
  • markkal123, I agree - smoked pizza is not my favorite either. What brand of lump are you using ?? Some lumps put out more smoke than others. Also you must let the lump burn awhile until the smoke runs clear - then put your pizza on. Check out the …
  • BENTE, Is that a cna ?? or a jar ?? Bottom looks like a can - the top looks like a jar - what's up ???
  • AZ Traveler, By far mine and my familys favorite way to do salmon !!!!!!!!!!
  • Parrothead Marty, Is that Parrothead Marty - as in The Parrothead Porkers ??
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