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Last Active


  • toomsdpt, Sorry, had to go on a jobsite, work sucks, wish I could just be on the forum all day. I don't know the reason for grinding it twice thats just what they said on the show, They did say to do a fine grind both times. I did a course then a f…
  • toomsdpt, I tried the Brisket burger idea that was on the Today Show, I twice ground a flat cut brisket, didn't trim any fat, 2nd grrind I added a 1/2 of a disentegrated Vidallia onion, and some Worchestor sauce, best burgers I've ever had, if you …
  • MollyShark, You have alot of suggestions, so I'll suggest a side item, one of my favorite things to grill when I have a larger crowd is I will cut pineapple, green, red, orange & yellow peppers in a wok style cooking thing for a grill, (it has …
  • BlueSmoke, Have you ever seen those extra wide spatulas for just fish, might try that. Later Jason
    in Fishy Question Comment by Pick June 2006
  • AZRP, I have always done them all four on the main grate and it works fine, however I have never used the grill extender though. Maybe whatever your comfortable doing. Good Luck Jason
  • SirKeats, I had to try this after hearing about it, last Thursday I bought the flat cut brisket, missing the point I believe, I didn't trim any fat off, I ground the meat myself at home, 1 course ground attachment, and 2nd the fine ground, I then d…
  • smokinsop, I haven't but I have seen a picture on this forum of people that have.
  • Chuck/Tx, Remember when snubbing out fire use the green top not the the daisey wheel, it puts it out so much faster and saves alot of lump.
  • Ben, You should keep it simple with such quality, try Fresh squezed lemon juice, Dill and a dash of paprika for asthetics. cooked on an alder plank, Good Luck Jason
  • GaryJ, Making me hungry, thanks for your 2 cents
  • Becks in MN, Just remember butts have a plateuou on temps, don't get impatient follow the whiz's advice thats my advice
  • Rick G, I have done all three, all turned out to be excellent, I tend to just put mustard then rub and set overnight or atleast 4 hours, basically what WessB does, my reasoning is less mess.
  • toomsdpt, You will never regret, good luck Jason
    in Smoker? Comment by Pick May 2006
  • toomsdpt, Weber makes some nice products and grills I have 3 webers and since I got my Egg I have not used one of them, I have a feeling they will be put on a yard sale except for smokey joe for camping and that's just becasue I don't have a mini y…
    in Smoker? Comment by Pick May 2006
  • Tiger Tony, I'll have to check into that seasoning, I prefer to cook chicken peices direct at around 350, direct seems to get the skin crispier for me, however I'm still not a total expert on the egg yet, but have done it both ways. Crystal is good…
  • Ash, It's very difficult to mess a pork butt, they are so delicious when pulling them apart good luck Jason
    in Low and Slows Comment by Pick May 2006
  • Sandman, Grill Grippers and Placesetter are a must in my opinion. Later Jason
  • LOG, Anything with a galvanized or zinc coating is potentially harmful
  • GenesGrill, I just dump the lump, however for the last few weeks I've been planning my College Grad. Party, I'm going to do 4 butts on a low and slow so I have been pulling out the large and longer pieces and setting it aside in prep. of having goo…
  • Nature Boy, I've been on this forum for the last month or so, which is about how long I've had my egg, all I've hear about is dizzy pig seasoning, I usually make my own rubs and seasonings, but I finally bought every type of seasoning you guys offe…
  • GenesGrill, I have watched both the video and the DVD, the DVD is updated and contains more information, and shows some guy cooking several different foods, DVD is much better, Later Jason
  • GenesGrill, Remember about 2 hrs a pound
  • JQuinn, For my Pork Butts I smear w/ some type of yellow mustard, and then rub anywhere from 4 hours to 24 hours, I tend to use a lot of rosemary on pork, I will then add thyme, ground peppercorns, brown sugar, onion powder, garlic, paprika, ground…
  • Fearless Flatlander, I have not spacthed a chicken as of yet, however I do always cook chicken bone side down for the majority of the cook, the reason for this is that bones have alot of moisture in them and this moisture evaporates up through the …
  • UBERQUE, Allow around 16 hours at cook temps, between 225-250 and take off when internal temp is 195-200, I like to take mine off at 190 and then wrap them in foil and put in cooler for a couple of hours and then pull, good luck Pick[p]P.S. you wil…
    in My First Butt Comment by Pick April 2006
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