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  • I am in. I am planning on cooking this year.
  • La Violette (on Clairmont right at I-85) Wow was that ever a great choice. It was great food simply prepared at a great price. We stuck with the classics, French Onion Soup, Steak au Poivre and Chocolate Mousse. The prices were the best part of t…
  • I think there far more than two. Some better than others. I love Fogo de Chao. However, it is best enjoyed with a large group of people. It is soical sport eating at it best. We actually went there as a large group for lunch on the Friday before…
  • That is exactly what I have. There is no need to wrap the handles. I always start my paella on the stove-top and then transfer it to the BGE right before I add the stock. Remember that paella is a concept and not a single recipe. I often only m…
  • Wow, Looks like it turned out perfectly! Thank you for the pictures. RhumAndJerk
  • I ended up making it late in the day and actually worked for Chris in the Dizzy Pig Booth. The pictures of Chrises Birthday Cake was from the After Party. I ended up cooking my roasted bacon. I am glad that I did get there. RhumAndJerk
  • It is sad news. I know of another BGE owner who was not a forum member who passed away today also. Rest in Peace Car Wash Mike
  • The better question is how long do I keep the temperature low enough to let the smoke penetrate? Smoke penetration is a factor of surface temperature of the meat. Smoke will only penetrate up to a certain point then the meat is just cooking. You …
  • direct 325-350, you are looking to crisp up and put a slight char on the outside. The Brats are pretty much cooked by the time they meet the BGE. Hope this helps, R&J
  • I am suggesting Thick cut Pork Chops seared at high tempature like a steak. Add fresh sweet corn and maybe a salad.
  • We cooked Tony Packo's Hot Dogs on Saturday. The folks here in GA loved the Ohio treat, especially with a side of Sweet Hot Pickles.
  • Have them remove the firebox and completely clean out any ash. It is also possible to get a bad batch of lump. 700+ degrees should be no problem for a Small BGE. Hope this helps, RhumAndJerk
  • I am like this one.
  • Keeps the bones for Bean Soup. R&J
  • The old standard is Drunk and Dirty Tenderloin from the cookbook Smoke and Spice. It has a burbon soy sauce marinade and cooks for about 2 hours until the internal temp gets to 140. Hope this helps. RhumAndJerk
  • Byron t, You want the Butts left whole and cooked side-by-side. It is hard to plan on when the butts will be done. Ask yourself what time you want to eat and then figure that you should start cooking 26 hours prior. If for some reason the butts ge…
  • You end up with a hammy tasting Pork Butt, more like pulled ham than pulled pork. If you purchased from Sam's club, it may already be injected with a 10% Solution (AKA Bine) I went to BJ's tonight to grab one of those twin packs before you cannot…
  • Eggtastic, You have other options. First, you can brine it and make ham. Then you would cook it until done and slice it. Another method is to cook it Cuban style or Mojo. You would soak it a Sour Orange marinade (Goya make one) for a day or two…
  • The reason I ask is that I have a fraternity brother who lives in Stuart who would like taste something cooked on the BGE. Is there a good dealer in the area who does demos on the weekend? Thanks, RhumAndJerk
  • Check your email
  • Please, tell the buyer at Whole Foods that you want them to carry it. If enough of us keep asking, then it just might happen. RhumAndJerk
  • The only issue with Head-on Shrimp is that some people don't want to know their food that personally. While eating shrimp in NOLA, my youngest son(3 at the time) proclaimed...Look mom they have eyes!. My wife did not eat any more that day. You…
  • I have 25 people to feed on Sunday and this is exaclty what I am going to cook. Another name that this goes by is Frogmore Stew. Last year I froze the broth and made chowder and gumbo out of it all year. Hope this helps, RhumAndJerk
  • Just remember that the BGE is a tool. Like any tool there is learning curver, so stick with it. Sometimes you hit your thumb alot before you finnaly hit the nail on the head. Learning to cook with the BGE is fun. Enjoy. R&J
  • One of the biggest things that you will be missing out on is the pentration of the smoke into the meat. Most of the smoke flavor is absorbed by the meat when the surface tempature of the meat is under 100. When I smoke ribs I keep the temp as clos…
  • One of the best Backstrap that I had was at an Eggtoberfest. As I recall it was marinaded in Dale's and then cooked at a high temp until it was Medium Rare. It quick, simple and it was awesome. RhumAndJerk
  • Ten Spice Tri-Tip First of all, this is not my recipe. Someone here at the forum either sent it to me or posted it. If it looks familiar to anyone, please give credit where credit is due. This is verbatim. Ten Spice Tri-Tip Marinade (for on…
  • Fire them up like they were steaks at 700 plus. Cook them for three minutes per side and then let them dwell for about six to eight minutes depending upon thickness. You can check the internal temp if you want, but do not use a polder. I would nor…
  • I just use the platesetter and a pizza stone to cook Naan at a high temp. When I have cooked meat on skewers in the past, I have inserted them through the chimney in the dome and threaded another metal skewer through the loops to hold them in place…
  • Try this Link. I would think that this a common product to find on either side of the lake given the fact that ii may even come from under the lake. Regardless, there is a product lo…
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