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Last Active


  • Morro Bay Rich, Thanks for the link. The Tri-Tip was done to perfection. RLA
  • basselope, What size BGE do you use? Bob
  • chuckls, In one of the pics...what is the gizmo that seems to be entering the lower vent of the Egg??[p]
  • djm5x9, Move to Maine!!
  • G-Man, Spread corn meal on the plate. The corn meal acts like little ball bearings and the pizza should literally slide off easily with no sticking whatsoever. Been makin pizzas for years...never had one stick yet! RLA[p]
    in Pizza Comment by RLA June 2003
  • Tim M, Thank you and also to Spin for your return comments. I think I shall try the "U" shape... Bob
  • Billy, the egg is sitting on an unglazed 12"x12" ceramic tile piece. This is to protect against any singeing of the wood. Bob
  • JJ, I can see that you dont have to apply for a bank loan in order to buy brisket in northern alabama... Bob
  • gary friedman, It should be a tight fit all the way around the dome and the bottom of the egg. "no daylight"!. Check the metal bands that fasten the dome to the egg and see if they are bent. If so...try to adjust, or you may have to invest in a …
  • Nature Boy, I believe your solution lies in how you cook the chicken. Instead of using the vertical roaster, butterfly the chicken. The whole purpose of the butterfly preparation is to intentionally expose all portions of the chicken to the cooki…
  • Cornfed, Check your email...trivia offer... Bob
    in Stromboli? Comment by RLA May 2000
  • Epona, Great website!! ....and great change of pace for a pizza. Will be trying this recipe this week. Bob
    in Grilled Pizza Comment by RLA May 2000
  • KennyG, And, I just bought a 20lb bag of mesquite lump at a cost of $8.00. I was hoping that I had discovered a lower cost alternative to the $12.00/bag of BGE lump! And, now to cast even more doubts, the authors of Spice and Smoke also question …
  • Nature Boy, Ive always wanted a quick way to defrost a solidly frozen piece of meat. There have been so many times when I come home from work and all I can think of is wanting to have a seared steak. But...all that I have is solidly frozen!! YOu m…
  • Gfw, Just wanted to join all the others in wishing you a Happy Birthday...and also wanted to add that your website is an important reason why I have enjoyed the EGG so much!!! Enjoy your day. Bob
    in Birthday Dinner! Comment by RLA May 2000
  • AbqEgg'r, Coincidentally, yesterday, I went out and purchased Smoke and Spice. It was recommended to me by most ppl. I talked to on the subject of Q'ing. Its not about grilling, it is about "low, slow, barbecuing". vote is to go with Smok…
    in Books by Jamison Comment by RLA May 2000
  • Rsqare, Is the Royal Oak brand of lump as good, in quality, as the BGE brand?? And, that price of $ many lbs?? Bob
  • Lee2, How do you butterfly a loin? Bob
  • MikeO, Unfortunately, it has been tested and shown that the plastic boards do allow a more favorable environment for bacterial growth than hardwood boards. That is why it is recommended, that if you have a plastic board, to put it into the dishwas…
  • Dr. Chicken, We had a severe winter out here in California too...we had a couple of nights when the thermometer fell all the way to 48 deg.!!!![p]Bob
  • sprinter, OI VAY!! such a deal..... so where's the lox?? Bob
  • Nature Boy, And.....just how long does one marinate something in buttermilk??? Bob
  • Nature Boy, Out here in California...we dont eat squid..but we sure do eat "calamari" when the next eggfest is held out west...(squid is eaten by Capt. Nemo's crew). Bob
    in Squid Poll Comment by RLA April 2000
  • Smokin' Todd, That $31 shipping charge kinda takes the fun out of ordering or even getting a good deal. Ill stick with BGE brand. Bob
  • JimW, Any links or websites for these two that these sauces and rubs can be ordered? Bob
  • sprinter, Which rib rub did you use??....was it JJ's? Bob
  • Gfw, As per our prior email conversation...this would be the perfect example and use of a vacuum machine to marinate those pork tenderloins!! You wouldnt have to poke holes in the tenderloin, the vacuum would cause the pores to open up and the mar…
  • King-O-Coals, When you said grill at 300 deg. for 4 hrs...was that indirect or direct?? Bob
  • Stuart, See your email. Bob[p]
  • Nu-Guy, Check your email. Bob
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