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  • Didn't know Broadbent had moved into prosciutto. When I last looked at their product, it was just really fine country ham. Will have to consider a purchase.
  • Coming into this thread a bit late. If the rack was somewhat thinner than usual, expect a faster time to done no matter what breed. I've done Berkshire slabs, the parent breed of Kurubota, and they cooked only slightly faster than commodity ribs of …
  • The ends over direct heat can be wrapped in foil. Doing turbo and having anything in direct line w. the lump greatly increases the chance of desiccation and burning.
  • After 51 years, I must suppose he was much more than just your barber. Reading around, there's a chance he will regain some vision, but will take months. Offer support to his wife if you are emotionally close enough.
  • Theophan said: Now that you mention it, they weren't as salty as some I've had.  I liked it the way it was, though, and wouldn't increase it.  And the absence of sugar was sort of the point, for me -- I was craving ribs but was sort of tired …
  • Looks fine. Good sear, nice and pink inside. Once one gets a technique down, the hard part is finding really good steaks. The high end restaurants tend to get most of those.
  • Looks great. I'm a little surprised it tasted somewhat like a pork roast. Looking at the recipe, it is a little lighter on salt than average, and I see there is no sugar, which is in many contemporary BBQ pork rub blends.
  • If a cook is noteworthy to me, something I've never done, or something I've had failures doing, I take photos, and make notes. Often, I'll post these, tho' at this point I haven't had anything really worth posting in some time. So I have a directory…
  • Some years ago, I bought a couple of bags of Wicked Good "all natural" briquettes. I recall them being just ground lump w. a corn starch binder. Just like standard briquettes, they clogged the Egg up rapidly w. ash. I stopped using it, and held it f…
  • Indeed it does. All meat does if cooked below 350F. Many cuts are tender enough that one does not need to cook up thru the stall zone. Chuck is not one.
  • A wondrous topic, in the least pleasant way. When I was managing my father's and uncle's decline into severe Alzhiemers, I had to question certain medical bills. Turns out that nursing homes w. lots of people getting antibiotics get residents w. som…
    in OT: Got Poop? Comment by gdenby June 2
  • O, good lord, just when I thought my taste for decadence had waned!
  • A-a-a-n-n-n-d-d-d! They come w, a certificate of authenticity!!!
  • Erm, OK, its Friday. Japan has a more elderly population than the US, tho' we're catching up. I'll expect to see something similar on my over the air TV right after for the Flex-Seal commercial. Which, BTW, does work pretty good. Just not in the con…
    in Friday fun fact Comment by gdenby June 1
  • Hmmm, I suppose my K&E slide rule still works, tho' at this point I can't figure out what box in what closet its been sitting in for the last 35 years. I still use Craftsman kiddy tools set, c. 1957. Really, the tiny pliers and screwdrivers are…
  • Thanks for the heads up. I only had one taste of it a few years ago, and was very pleased. I'll watch and see if some of the local cheese mongers get any, and if not, make a request.
  • @Skiddymarker, There were lots of factory jobs, all unionized, where I lived, although they were already starting to fade. Generally several times above minimum, good to great benefits, but often harder than hell. Last place I worked, management und…
  • There was a gasoline price war near where I lived in the early 60s. 4 stations, maybe 5, in a 2 block space. Recall a few days when the per gallon was below .20. Of course, lots of the cars got like 10 mpg. 1st summer job, '68, started at $5/hr, we…
  • I typically light at 3 spots, 2-6-10 0'clock. That is mostly because I've start positions go out, or not get well established. Still have had fire burn straight down. I've tried putting either a really big piece of lump at the bottom, or less freque…
  • Usually, if the temp goes up during a storm, its more likely that the wind happened to be blowing in the direction that stoked the fire from the flow at the bottom vent. Not much one can do about that. My experience is that if the rain is just comin…
    in Brisket Comment by gdenby May 29
  • DuckDogDr said: Looks good, I've had lamb to where it's been wonderful and I've had it to where I could taste the wool.  Haven't personally cared for it since I've experienced the latter Lamb that is getting a little too close to mutton c…
    in Pulled lamb Comment by gdenby May 28
  • Well executed. "Tad dry" isn't too bad w. the slaw and toum. The sprinkle of sesame is a nice touch.
    in Pulled lamb Comment by gdenby May 28
  • In the wake of reading the article, I started looking up other methods to remove pathogens. Thought maybe a box w. evaporating dry ice might do the job. Probably not, and probably disastrous for vegs tissue. But did come across an article about CO2 …
  • Yep, as to be expected, a fine meal. If you can find them whole, or in a slab, they make a good party presentation. Most folks are satisfied w. one whole, and even young men can be stuffed by 2.
    in Beef Short Ribs Comment by gdenby May 27
  • jtcBoynton said: Don't see how this changes anything for the home cook.  You always need to assume the bird has salmonella, which is why proper heat application is important.  As for having your own chicken farm, salmonella can impact home rais…
  • !Huzzah! Ah, the Macallan 12. As my wife said some years ago, "Is this the crack of whiskey?" I got to finish the bottle.
  • Great looking, all shredding apart. There's only 1 place near where I live that they can be had as a slab. Doesn't seem to make a lot of difference in the final result. Singles cook faster, bit usually none of the surface gets overdone.
  • Good luck, and do post the results. I've used some of Chachere's blends, and have been pleased. And better, that yer wife made a rub. Lots of good commercial ones, but learning how to put together something that is special to your own taste and use …
  • The quick and hot methods tends to be favored  because there is so little fat and connective tissue in a pork loin. There is usually a small amount of fat on the outside, so that crisps, and the inside stays moist and tender. The consideration is no…
  • I've read many good recipes from Raichlan. Over all, I think he knows what he's doing. But Green + Tandoori is not a starter for me. I realize tandoori is for foods cooked in a tandoor, but I've never had anything that wasn't charred. So why shrimp?…
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