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Last Active


  • SmokingInMO. Tell her it is what it is and to get over it. Then as you are pulling out the sofa sleeper remember you told her and told her good. u b da man.
  • sigmore. One Lent is over, May 1st. I'll give it another whirl. I hope your brisket comes out perfect.
  • Lawn Ranger, I wished my brisket would turn out so nice. I cooked one last year and that was the last. The meat was hard as a rock and too dry to eat. Oh well...
  • Clay Q, salt or Kosher salt? Regular salt is too strong for my delicate taste buds. Just wondering...
  • Hooter, glad you found a tri tip. I live in Frederick and the butchers look at you like you are on crack for wanting one.[p]When we lived in California tri tip was a staple item at most stores. We would buy one and fill a paper sack with plenty of s…
    in Tri Tip Comment by Zeke September 2004
  • Wow... the Okra looks sooo good. Can't find okra up here in my neck of the woods in Maryland. Only frozen at the grocery. I like 'em pickled and fried.
    in BBQ Okra ? Comment by Zeke August 2004
  • smokeydrew. I'd tell her that it's the egg or her and that you will miss her when she's gone.
  • OOPS. Here is the URL to the pups. Oh yeah, these guys are additions to the Sheltie, Papillion, and Basenji.[p] [ul][li]Corgis[/ul]
  • QBabe. Nuttin cooking this weekend. Here in Maryland the rain is predicted to be with us until Monday. But, the rain will give me time to play with my new Cardigan Welsh Corgis, Owen and Trevor. If interested, here is a link to the photos of all…
  • Hi Chad. I get my prime rib to room temp. Then I coat with Kosher salt, whole pepper corns and juniper berries. The salt, pepper corns and juniper berries are fine ground with a motar and pestal. I apply rather heavy and sear on all sides then co…
  • Borders et. all. After the ribs are cooked in the foil, they are still cooked indirect. On the day I cooked those, I made a rack of spare ribs and a rack of baby backs. I should make more when I cook but there is only me and the wifey.
  • Squeeze, You really need to price the cost of your flight round-trip from home to either BWI, National or Dulles. I typically fly from BWI as it almost always costs less. If you are flying from the other end of the country, Dulles my cost less. Y…
  • chainsmoker. This is an old photo of my typical ribs. I will cook the ribs b/w 4-5 hours at 250°. The first 3 hours are indirect while hour 4 is wrapped in aluminum foil. If the ribs are falling off the bone after the hour in the foil, I'll co…

  • TRex. You know I don't remember whether Choice or Prime but I do remember seeing other cuts of beef marked as Choice. At the price I paid, I'm confident Choice is what we had. Anyway, these steaks were fantastic, tender, juicy and I'm doing them …
  • Cooking turds tonight. For New Years Day, I got a rack of baby backs, spare ribs and beef ribs. We are thinking of doing a batch of hoppin' Jack, too.
  • Cooking turds tonight. For New Years Day, I got a rack of baby backs, spare ribs and beef ribs. We are thinking of doing a batch of hoppin' Jack, too.
  • SlapShot, never had an ABT that I didn't like. Being a redneck from Fredneck, MD, I really likes 'em with pulled pork. Of course, pulled pork last around my house about as long as a dog with a t-bone. So I end up going over to Famous Daves and get…
  • Nardi. Glad to know there are other cult members close by. I buy my meat and lump at the Mt. Airy Meat locker, A.K.A. Wagoner Bros. "appy smoking to ya!
  • Chef Stoner, welcome to our world. I live in Frederick, MD.
  • QBabe, It was nice meeting you at Eggfest. I also had a blast and hope that Dale does it again next year.
    in Belated Eggfest Comment by Zeke May 2003
  • Brett: I too had a wonderful time at Eggfest so much so that I want to do the Atlanta thingy just one time. I arrived at 0930 and shortly after, I was greeted by a delicious scrambled egg and sausage casserole followed shortly by some pulled pork,…
  • I'll be there come H E L L or high water. I have already put in my leave slip for the two days and can hardly wait.
  • Nature Boy. I'll be there for both activities. I live in Frederick, MD and I will not require a room unless of course Sam Adams has his way with me. As of a few weeks ago, my ribs were selected to be in the Eggfest 2003 collage. What an honor.
  • Gwei-lo, This works very nice and will accomodate the daisey wheel.

  • Smokey Joe, Same problem here all the time. I usually end up taking a bath and changing clothes. It's not too noticable in the summer when we eat out doors. But once I come in it's bath or listen to Fang moan and groan.
  • Gfw. I'm going to try some of that this weekend. Sounds great to me. [p]
    in Pork Chops Comment by Zeke January 2003
  • Hi Jeff. I'm Zeke and an eggoholic. Congrats on the new Egg.
  • Robb,I spray my grid(s) with Greased Lightening. (available at Home Depot and Lowes) This is the best grease remover on the market, IMHO, and is economical to use. I spray it on, let it sit for 15-20 minutes and put in the dish washer on pot scrubbe…
  • We are not fond of meat that is pink so I cooked our P.Rib to 140° and let it sit in foil in the cooler for ½ hour. The results were excellent. It was rubbed with ground pepper corns, Kosher salt and a pinch of garlic and a few crushed juniper …

  • Wirefire, congrats on your gift. I'm also doing a prime rib for Christmas. It's not a big deal using the BGE. Just keep an eye on the temp and adjust accordingly. This is a photo of my first PR on Thanksgiving. 'appy Holidays!

    in A newbie! Comment by Zeke December 2002
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