Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • edbro, I have made batches of dough whereas I would use some quickly, put some of it in the freezer, and some in the refrig for 24 hrs +. I'm not able to see any difference between any of the three methods. My problem is that it's difficult to rol…
  • Pressed Meat, I've also just been at it for about 6 months. What I've had some success with is to kind of sort through the charcoal that is left from the last Cook, pick out the smaller stuff, add new as needed, light the 'small stuff' in a chimney…
    in Egg lighting Comment by CJ January 2006
  • Snowman, What would be wrong with just leaving the lid propped open about an inch, maybe with a piece of rubber or foam?
    in Frozen Egg? Comment by CJ December 2005
  • WDAN, I, like you, have eaten 'in the bird' stuffing for over 70 yrs w/ no problem. But....Alton Brown (FoodTV) had an episode the other night showing that when the breast was at 160º, the 'inside' stuffing was only 135º.
  • kk, Make sure their dry before storing in the Refrig, or a cool, dark place. My favorite 'no muss, no fuss' way of cooking them is to slit them, then boil them for about 35 mins. Key: after cooking don't leave them out at room temp for long. I left…
  • Mike, I believe most food experts recommend making the stuffing separately. Something about it preventing the inside of the Turkey from proper doneness.
  • JoshuaKane, I've tried micro-waving, steaming, baking, roasting and boiling. I've settled into cutting an 'x'in the shell and boiling them for at least 30 mins, or until the way you want them. Then peel and eat...important, PEEL off the inner skin…
  • WooDoggies, Acually it was the first thing I cooked with my Egg, and I don't remember which recipe I used? Smoke&Spice book, DRBBQ, or something out of the forum. Guess I'm having a Senior Moment!!! But thanks for asking!!
    in Test picture Comment by CJ November 2005
  • Uncle Phil, I have both Quick Time and Broad Band. When I click on 'TrexSteak-The Movie' it takes me to your site, then I hear this 'bleep', then all I get is a black, blank window which appears to have shutters on the sides. Any clue? Thanks, …
  • GrillMeister, I believe the majic word is "BAM"! :~)
Click here for Forum Use Guidelines.