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Last Active


  • Peggy, We just finished our tri-tip meal a few minutes ago! It was really good, very flavorful.[p]I marinated about 24 hours using Italian dressing, a good size glug of Pickapeppa, some teriyaki, and a little bit of garlic sauce. About 90 minutes b…
  • djm5x9, Great suggestion. I think I know just the place.[p]Thanks, Bob
  • Thanks to each of you for the great and timely info. I'm going to the store today to get me some bacon!
  • AZ Geoff, This is my favorite recipe for flank steak. I make 2 batches of the marinade. One to marinade the sliced meat and one to have heated at the meal and drizzle over the steak and rice. Really good.[p]Bob [ul][li]Korean Flank Steak[/ul]
  • WudEyeDoo, Thanks for the input. I took your advise and cooked direct. I rubbed it with Raging River and used Nature Boys suggestion of real maple syrup/melted butter to brush on 10 minutes before it was done. I also made some extra syrup/butter to…
  • Wil, Thanks for posting this. Since you mentioned it awhile back, I've been anxiously waiting for you to post it![p]I have never made gumbo. I love it and would like to someday make it one of my specialties. [p]I'm curious, have you tried this usin…
  • GrillMeister, Your pictures were great. I really wish I had been there. Maybe next year. It looks like you really put a lot of effort into it. Thanks to you and Spring Chicken for getting the Texas Eggfest off the ground.[p]Here's to T-E-2 in '04![…
  • SouthernMan, Welcome to the club! You made a wise choice and I like your enthusiasm. [p]If you haven't already, I would suggest you test your dome temp. guage. You may need to adjust it. I needed to on mine.[p]Ribs at a normal 250 degree dome temp …
  • gonzobean, I bring my small egg to tailgate. When I'm done cooking, I use a small shovel and tongs to take out the coals. It will cool faster that way. After a bit, I remove the "innards". After a little while, it will cool enough to handle with ov…
  • Fireball, That's right. Blame it on BOB. Everyone else does.[p]Signed, Bob P.S. I'm glad to see someone else has BOB, too.
  • Rich G, Wow. That looks great! I have one in the freezer and you just inspired me to get it ready for the weekend. Thanks.
  • QBabe, I have done chili and baked beans (separately) in the dutch oven on the egg in hopes that the smoke would add to the flavor. The smoke really helped to make the chili great but the beans didn't seem to absorb any of the smoke. Not sure why.[…
  • I appreciate your quick responses, Larry. You don't need to measure when you get home. I will do that. Thanks again, Bob
  • YB, I just called Home Depot. They said they have the weber 14.5" replacement grid. Is that what you got or is that extra half inch going to make it too big?
  • YB,[p]Thanks Larry!
  • bigmikej, I agree with Pigtail. I did pork-t's last time we tailgated and they were great. [p]I hope more suggestions come along because we are gearing up for a big tailgate party in a couple of weeks: Texans vs. Chiefs!
  • rich b, The first time I cooked a butt, I used Elder Ward's method and it took 27 hours. It was really good and I thought it was pretty cool that the egg could hold temp like that for such a long time. I was quickly converted to the "250 degree dom…
  • B.A., Cat gave me some great advise a couple of years ago on getting those low 'n slow temps: It's best to "sneak up" on your target temp (usually around 250 degrees) so start closing your vents gradually as you are getting closer to 250. It's easi…
  • Newbie....., Welcome to the BGE forum! You made a wise investment. When it comes to the Houston area, you found the right place to deal with in Chim-Chimney's.
  • Wise One, I was wondering how that happened also. When I first tried to post, I didn't enter my name and it came back "error" and I corrected it--maybe that had something to do with it?
  • Toe 49, How often has your wife questioned you about something you may or may not have done (of a mischievous nature) and the first thing you said was, "WudEyeDoo?"
  • TRex, When I left, you and Shoosh and BigJim had that guy who said he just came in "looking for a grill" in a headlock, trying to explain the virtue's of owning the BGE:) It was kind of funny, you could tell he was thinking "Who ARE these guys?" A…
  • Chubby,[p]I was wondering where you were. It was pretty cool getting to put faces with names finally. Wish we could have met but Brad and Brenda sounded like they are seriously going to try a small eggfest sometime in the future. When that event ha…
  • Zip, You are right. There are many great recipes for meatloaf and I think meatloaf cooked on the egg is far superior vs. cooking it in an oven. [p]I like to use Jack Daniels wood chips for smoke when doing meatloaf and I use one of those wire mesh …
  • Chubby, I plan on being there also. Looking forward to meeting you, Spring Chicken, and TRex. Maybe there are others out there in our area?[p]What time are y'all planning to get there?[p]Bob
  • Big John,[p]Have you been snorting your propane again? John!! Always read the warning label: Propane abuse causes delusions and a warped sense of time. Remember, all you have to worry about with the egg are flashbacks!
  • Dave, It was just called tri-tip. Apparently, this cut of meat is practically unheard of in many parts of the country. I have asked several butchers about it locally and they never knew what it was.[p]It's a popular cut on the West Coast. Now that …
  • TRex, I might try to make that. I would like to meet you and Spring Chicken.
  • Joel Ferman, Do you cook this indirect or direct?
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