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  • My wife just sent this to me from work. As Homer Simpson says- Mmmmmm Baaacon.
  • Portage here. Bob
  • Beanie-Bean, There is no doubt that I'd eat them. Good job. Bob
  • Alpine Angler, I don't own this brand but in searching, the prices look reasonable. Search all the pages and see what trips your trigger. I also saw a enameled cast iron at a fraction of the big name prices. I think you can fit a 7 qt. in the mediu…
  • RustyEgg, Thirdeye has a pictorial of Butt and loins for bacon. Bob [ul][li]Thirdeye Site[/ul]
  • TNEgghead, Thanks guys, I knew I would get a quick response. Bob
  • EggspertMN, Great looking (and tasting I bet)cook.Wondering if you know where you got the salt box or container in your photo?. I,m looking for something like that and haven't found it.[p]Bob
  • Sven, You can also use the oven roasting bags for Turkey. I think Glad wrap company handles them. Get the largest available and put bag in a cooler with ice just to prevent any mishaps of leaking in the fridge. Bob
  • okeejohn, Here's one. Any stir fry done on the stove can, within reason, be done on the egg. No deep frying allowed Bob [ul][li]veggie stir fry[/ul]
  • Pace Yourself, Did you use a wiggle rod of some sort to clear the lower grate vents holes before going to bed? If you had charcoal left you may have had holes plugged with ash restricting airflow to fire. For some insurance of keeping the coals goi…
  • Bructer, I assume you mean beef ribs? Bob [ul][li]Beef Ribs[/ul]
    in Help Comment by Painter June 2007
  • toomsdpt, You'll be fine. I'd stabilize your fire at your desired temp with the plate setter in place, if using, for a couple of hrs. before adding meat. Then just trust your egg to come back up to temp. Don't mess with the settings or you will be …
  • Kelly, Definitely do them indirect as they are probably in some sugar based marinade, as direct would probably burn them.. I'd go 350° till 145° internal and let rest for 5 minutes. Probably around 40 minutes or so depending if you put them on at r…
  • Anthony, Lawn Ranger makes a wiggle rod for that job. For now bend a steel coat hangar and access through lower vent and clear holes in grate. Bob [ul][li]Wiggle Rod[/ul]
  • CT Grillguy, I'd time them to be done Sunday morning early and transfer in a cooler. I'd prep them on site. I'd pull one and let some pull of some of their own, with a little coaching from you, just to get some involved in the mastery of your cook.…
  • Shoe, Instead of the aluminum flashing just use aluminum foil pulled tight enough across drip pan to keep foil off bottom of pan, creating an air space between the two. Crimp edges of foil around pan to hold in place. Put down elbows if you like un…
  • 1/2 Chicken, Here's another. Click on bottom of page for additional recipes. Bob [ul][li]Jerky[/ul]
  • bamadad, This one seems to be a proven winner. When you say Beef Roast you are in a vague area of the cut of beef, so times and temps and end results will vary quite a bit. Bob [ul][li]Clay Q 's Pulled Beef[/ul]
  • Otis, Ijust got done making these and they,re on the cooker now. I didn't add the extra fat just what was in the butt. I had the ingredients so I thought i'd give it a shot. I rolled them in plastic wrap to form logs as in thirdeye,s site. Hopi…
    in Fatties Comment by Painter January 2007
  • Mayberry Smoker, Our one and only Lawn Ranger is can help you. Bob [ul][li]lawn ranger[/ul]
  • Lisa Bourne, This has been in the egging circle for years and have not heard of any negatives as of yet. [ul][li]djm5x9 duck[/ul]
  • Mike C., Not to worry. Cook on. From cold Wisconsin. Bob
  • dhuffjr,[p]Chicago-Style Italian Beef Sandwiches[p]1 (5 to 7 pound) rump roast or sirloin tip roast Tri-tip is excellent for this also. 2 cups boiling water 3 tsp Better than Boullion beef base mix[p]1 teaspoon thyme 3 teaspoon oregano 1/2 tea…
  • pork puller, Here's another. I originally bought my first egg after finding this site in 2000.[p]The Ugly Brothers Raspberry/Chipotle Sauce[p]As used by the Ugly Brothers to win the 1999 California State Championship Tri-Tip [p] Amount Ingredient…
  • South O, Very good and honest response. Bob
  • Painter, I forgot to mention I get them fresh not frozen although delivered may be different. Bob
  • RRP, Ron. I bought a case of six tri-tips for $3.11 lb 6 weeks ago. Well marbled choice. It might be worth your while to give them a call. I think they may deliver in your area. A call can't hurt. They are located on the out skirts of Madison, Wi…
  • jake42, This has been circulating around for a few years. Bob [ul][li]beef ribs[/ul]
  • DLR, I've done this and it was great. Bob
  • Jake, I'm on the same page as Chuck. Most butts that I've done take between 15 to 20 hrs. I usually do the ones in the 6 to 7.5 lb. range. I usually try to stabilize my egg temps for about 2 to 3hrs before putting the meat on and let it ride from …
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