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  • Matt You are right Tsingtao is beer. Shao Lin came to mind when I was writing this but I knew that wasn't the name. What I meant was Shao Hsing Wine. According to Martin Yan a blend of glutenous rice, millet and special yeast aged for 10 years. …
    in Venison... Comment by olblue March 2002
  • Marinate with garlic, soy sauce, tsing tao wine or sherry for 1 to 4 hours, overnight and it will be too salty. Cook it at least 350 or more. It will over cook very fast. I once tried to cook it low and slow and the outside looked disgusting. […
    in Venison... Comment by olblue March 2002
  • 1) It is NOT fishy, fresh tuna real fresh tastes more like steak than fish. 2) I wouldn't check it every 30 minutes unless I was trying to smoke it. Crank the egg up like you are searing a steak. Depending on your technique 2 minutes a side then …
    in fresh tuna Comment by olblue March 2002
  • Take new potatos, the ones the size of golf balls and quarter them. Shake them in a bag with sea salt, olive oil and garlic. Put them in an iron skillet on top the egg.[p]Cook at 350 -400 till tender, stirring occasionally till tender
  • 20 minutes at 350-400 ?!! How big is your bluefish?[p]I have tried the low and slow method and I didn't add enough alder. The fish also came out a little too moist or maybe oily is better. [p]The above times sound long to me unless it's a Big Fish
  • Being exceedingly lazy, I have cooked and will continue to cook boneless skinned breasts on the Egg. The outside can char and be a little dry but not really objectionable. The inside is very moist.[p]
  • Venting the egg is very important. When you open a closed egg that is full of red hot coals, you can get an impressive fireball. Besides the smell of burnt eyebrows put some people off. :-)
  • Hickory Chips, I have a mini, small and large. I don't need no stinkin' meidium!
  • Char-Woody, Thank you for the kind words, I posted the recipe under sauces.[p]Henry
  • Did anybody get a picture of my venison? I think not you guys were eating it too fast![p]I'll post the marinade soon, but I've been gardening all morning and I going riding on my bike now.
    in Eggfest Comment by olblue April 2001
  • The small's band is unsatisfactory. It just doesn't open enough. I've not had a problem with it slamming shut though. I'd like to see a better band
  • HI MollyShark[p]I hurt my back and didn't even come close to South Carolina much less Atlanta. How did you son like Eggtober fest?[p]Hunting geese has been illegal here for 4-5 years, but they are making a comeback. When we did, we cut the breast …
  • 1/2 a cup of rum ought to do it.[p]What do you mean by dried out, how dry?
  • I use 140, it cooks fast and is easy to overcook as it is usually thinner than steak and has no fat.
    in Deer meat Comment by olblue August 2000
  • What is expanded metal?
  • JJ & Kathy,[p]I am cooking a venison round steak. It was in a package that looked like a wrapped 2x4. I was expecting (even though I should know better) a piece of meat like a big uncut filet. [p]What I got was two pieces of meat with a roun…
    in Today's cook Comment by olblue July 2000
  • Sell them as a cult![p]Seriously, even though they don't wear out, we all seem to need a lot of gadgets, books, wood, charcoal, spices adn stuff. Then once we really get serious we need at least one or two more eggs.
  • What's Tequiza ?
  • There's more than this than meats the eye. I just recently got a cover for mine, but I had not had a problem with wet charcoal and we have had lots of rain.[p]Are you using lump charcoal?[p]How are you starting your fire?
  • A you can call BGE and order one. Better yet you can go to the hardware store and make one out of hardware cloth or diamond mesh. Or you can search the forum for a link to the cast iron trivet many people use.
  • Char-Woody, On Maryland Public TV it's on at 4:00 pm right after my other favorite, The Two Fat Ladies (just add a pound of butter and proper bacon). If you are not in Maryland check your Public TV web page
  • kyle, I've not cooled burgers that hot, but the formulas for steak are 1-2 minutes a side the 3 minutes with the vent closed. 15 minutes ought to turn it into dust.
  • Tim M, I've made some important discoveries with my large egg. If you increase the grill time at full blast and decrease the "rest" time with the vents closed, you can get a well charred steak that is absolutely raw in the center
  • Nature Boy, Where do you find lemon grass?
    in Brined Chops! Comment by olblue May 2000
  • Tim M, I bought a large egg at the Eggtoberfest and feel I have better temperature control (high end) with the large. If you can catch it before the temp shoots past 300 and after it is truly lit, low ans slow is no problem for ribs. I have not d…
  • Tim M, Nice shot of the back of my head. I learned a lot and I hesitate to mention names because I'll leave a few out, but Cat and Spin were cooking everything, we had Mary's bread and Jewels stuffed bananas, the band was great and James and Seaso…
  • YB, How'd you make the double rack?
  • Nature Boy,[p]NO CRACKS[p]Small Egg used since August, in the early days I helped the fire along by pointing the air compressor hose at the bottom vent. Not a recommended technique especially if there is food on the grill, unless you like the crunc…
  • Dr. Chicken, What I do with dear hear is to cut off any fat, cut out all the valves and fiberous material utill I end up with chunks of meat. I then marinate in soy sauce, garlic and wine and usually stir fry.
  • Teslamania, Try this web site instead
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