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Lab Rat


Lab Rat
Last Active


  • Been there, done that! I didn't get the picture, though. It sure is amazing how fast it happens. There is just something special about hearing the whoosh, the crackling and then the smell of burnt hair.
    in Flashback Comment by Lab Rat March 2009
  • Cute! Now you need a green cover for your propane tank so it can pretend to be an egg and no longer be envious of the others. With your spacing, this may not be an option, but I have also seen tanks mounted on hooks/hangers (like in the Weber ga…
  • I totally agree!
  • What I also meant to say (rather than repeating "raised grid" twice) was that I cook direct. After about 30 minutes, I roll the loaf over so the bottom doesn't burn. At that time I'll add the ketchup and layer with precooked bacon.
  • I cook mine on a raised grid - direct, at 375 for about 45-60 minutes, skin side up. I then flip the bird skin side down and increase the heat to about 400 for another 10-15 minutes. I typically use apple or cherry wood. I've tried a lot of dif…
  • Don't count out meatloaf on the egg! I've made it several times and we have always enjoyed it. There have been several recipes posted, but if you have a favorite, go for it! Unlike many who have posted, I cook mine free form, "fattie-style" o…
  • DHALL, It sounds great, but I can't view the photos. All I see is the "This image or video has been moved or deleted" icon. Anyone else having the same problem?
  • Nice lookin pie!
  • Looks great!
  • They sure are pretty when they are new! I did the same thing when I bought my two larges. My wife thought I was nuts buying two (relatively expensive grills) with NO experience cooking on one ever. She still thinks I'm nuts, but she can't arg…
  • Susan, Like the others have said, one of the best values are the Forschner/Victorinox knives. They have been consistently rated best values by Cooks Illustrated. They are light, have good handles, stay sharp and are easy to sharpen, when ne…
  • I think the actual quote is: Can't live with 'em, can't kill em."
  • You might want to take her to an Egg demo, cooking class or EggFest. That way she can try a lot of different egg-prepared food. The other advantage is that SOME women tend to believe what others say more than their spouses! At a demo she wil…
  • Whoops, I meant to post this one for the "after":
  • This is what I had until I built my table: I later upgraded to two concrete blocks covered with two 12x12 pavers! Now I'm cooking on this: My buddy still has his large in the stand. He prefers to wheel it in and out of the garage e…
  • Looks great. Nice tip on the shrimp.
  • Thanks Bobby Q and SundayMoney, Here's another photo from the day it was "finished"!: I owe a lot to the great photos posted on the Forum and on other sites for helping develop the design in my head. I probably got the most inspiration fr…
  • I deserved that! :laugh:
  • Looks great. Was it real "tomatoey", like a thick marinara? The biscuits look great, too. What kind of stone is that you used?
  • Looks awesome! Love the guac!
  • Skewers of mushrooms drizzled with EVOO and italian seasoning. Pizza - you pick the healthy ingredients. I did a Spanish version (forget the name and the exact recipe but it was out of a tapas cookbook). It was more like a foccacia with olive o…
  • Here's one I did a while ago. I took a bone-in leg of lamb and filleted out the bone. I also cut out a lot of the fat and gristle. I rubbed the meat with a good amount of olive oil and dusted with salt & pepper (Cavender's Greek seasoning wou…
  • Well, since you all didn't come at me with tar and feathers or pitchforks and torches, I feel I can get away with one last post on the subject. Also, believe me, I'm not advocating anyone eating vegan. I'm not eating vegan now. I don't suppor…
  • Man, those sure look good! How did you do the shells? Did you start with soft corn tortillas and spritz them with oil before baking?
  • Wow! Those are beautiful! I liked the idea of the magnetic strip, but the wife is concerned about the kitchen's decor. These would be great - plus wouldn't have the potential to scratch the blades.
  • Very nice recipe and great site! I really like the video on the bagette recipe. I've bookmarked in my to do list!
  • Fidel, I liked the idea of the magnetic strip, but decided it wouldn't work with our kitchen arrangement. How do you like the Shun knives with the Alton's Angle? John
  • Awesome looking Nachos! What kind of wood did you use?
  • Personally I'd skip it. I've used mine less than 4 times over three years. I use a shop vac for all my cleaning - just do it when the ash is cool!
    in ash tool Comment by Lab Rat January 2009
  • I was going to respond back with a "Was that my tie, or was I just happy to be cutting meat", but didn't know if you were joking or you really saw something!
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