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Last Active


  • Chef Charles, I agree totally that the Thermapen is an indispensible tool for the egg. I love mine and use it all the time. You could have gone to Mollyshark, skipped all the red tape, and got it at a lower price. But, I don't know if she has …
  • I would check out Thirdeye's web site on the topic. See the link below.
  • Oops! Sorry for the multiple links.
  • Here are my roses.
  • It is a trick that has been on the forum forever. I did not invent it, I just remembered it.
  • Spoofer, Sure. Roll em' up! See this link. IT is how I do ribs on my small.
  • Whenever someone mentions bacon, this is all I can think of after seeing it on a bicycling blog.
  • I am all for global warming. I just need to find a way to get people to pay me to combust natural carbon offsets in my specially designed cermaic treatment unit. I will, of course, rid them of some of those pesky, methane-producing, cows.
  • Steamboat Springs? Are you going to the western slope eggfest in Grand Junction? As for the pork loin roast, I would go with Baja Tom on that one but that is a personal preference.
  • Here are my Colorado spring time pics.
  • If that is the case, you might just as well microwave it.
  • It sounds like the bands are not installed properly. The dome does not sound like it is aligned properly. You might take a picture of it so we can see if that is the case. You might also see the posting below. It may be a similar situation to wha…
  • Glad that you are thrilled. If you have spent any time on the forum you should not be suprised. People developing an obsession with the egg is well known. The question now is how long until you own two. Welcome to the cult of the egg. You wil…
  • Sounds like you have all the tools to succeed. I would suggest that you read these two pages on the Naked Whiz site. They may shed some light on something we have missed. Keep us posted. I would like to find out what is going wrong. http:/…
  • Chad, Yes, it is a good feeling to have the neighbors checking out your cooks but you need to be careful. If you aren't, soon they will begin showing up on you doorstep with slabs of meat for you to cook. We have seen it on the forum time and t…
  • We are so proud. It seems like just yesterday you were a newbie. Glad everything went well. Sounds like everyone, including you, had a great time.
  • They are so good that my daughters (9 and 6) and my wife (age withheld for my personal safety) routinely ask when (and what) I am going to cook on the egg next. They have also ruined my ability to eat out at restaurants I used to love.
  • I agree with Richard. I made Thirdeye's recipe last week and it turned out terrific.
    in Pastrami Comment by ArvadaMan March 2008
  • I like teriyaki chicken skewers. Many times when you get them, they are torched into oblivion. On the egg, they come out tender and flavorful.
  • I should check my spelling before I post too.
    in bacon Comment by ArvadaMan March 2008
  • I normally make bacon using a pork tenderloin and Thirdeye's buckboard bacon advise. I like really lean bacon so not much splatter. Sorry. Here is the link to his buckboard bacon page.…
    in bacon Comment by ArvadaMan March 2008
  • Yep. Poor Bear. I do not have dogs but my neighbor has a couple. I see them lick their lips and hear them whine every time I fire up my egg.
  • Me too! I love being able to pull all of the ribeye and NY strip out of the bargin bin at half price or less because no one is grilling this time of year. All the gassers are still snuggled up under their covers while my BGE is working hard in the …
  • Yes. Assuming you have not made a tragic mistake, even my failures come out better. As beanie said, it will soon spoil your ability to eat out ever again. When you can take a ribeye out of your local grocery store bargin bin for $4 and kick the b…
  • There is nothing wrong with small cooks on the egg. I use my small for small cooks all the time. Since you close the egg and save the leftover charcoal for the next cook, it is fine. I am not a person who is fond of leftovers so I cook just what…
  • I followed your pastrami recipe today. It was great. The wife and kids loved it. I used the old procedure and it was still terrific. I soaked the brisket I got at Kroger for 48 hours and the amount of saltiness was just right.
  • Tom, I did some poking around just out of curiosity and came up with this site. You might take a look. Maybe some inspiration for a different recipe.
  • One of the best uses of a Blazing Saddles quote on the forum!
  • cookn biker, The Colorado Eggfest is generally held around the last weekend of August. You could contact the Outdoor Kitchen to get on their notification list. Below is the link to the BGE page they have and the photos for the Colorado Eggfest…
  • I calculated our boiling points. As of this morning, it is 196F in Grand Lake. Where I am at, it is 201F. We have a difference of about 5F between Grand Lake and Arvada with the 3000ft elevation difference.
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