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  • Thank you all, great info. And yes Michelle, I was referring to Tenderloin. The leaness of it was throwing me off on best ways to cook. Regards, dirty
  • Thanks Fidel. That is good to know as I am very much a Dizzy Pig guy. I should be due for another order soon and hope I can get my hands on some. Any other blends that you know of in the Dizzy Pig skunk works?
  • Woud you all mind posting the link to where I can get me some Pineapple Head?
  • As a heads up I have also seen the multi grain dough at the ole standard publix. I haven't had the chance to check out one of the greenwise stores yet as there isn't one open by me. Looking forward to it though.
  • I usually find it in the bakery in the coolers near the cakes. Ask the bakers they usually can pull some out of the walk in if there isn't any out. We have used their dough for years. The sour dough is good for white pizzas if you are looking for so…
  • That avocado is a hell of an idea. Do you but the balsamic on just after or also prior to putting on the grill. I am very curious to the taste, it looks great. I am always amazed at what ideas get generated out here. Also did you use run of the mil…
  • I am about to run out and get a brisket for my first try. I am planning on doing a butt and a brisket. However I do not have experience with the Brisket and was going to them essentailly the same method indirect @ 250 grid until 190ish. I am more co…
  • Great, Good Morning and Thanks.
  • If you don't mind would share your tater skin recipe & preperations with me? They look fantastic.
  • Looks great. I have probably made the chickens like this 10 times now. Big hit at home. Curious though I have yet to get the skin to be that crunchy any tips?
  • and are they new taters? Raw? or boiled first?
  • Looks great and will give it a try. How do you cook your taters?
  • Perfect. Thank you sir.
  • Did you brine the chickens? If you could give me any prep details I would appreciate it as I am thinking of doing these today.
  • I am not as experienced as most the guys out here. However so far I have used a drip pan anytime I do a slow and low indirect on a place setter. So ribs and butt. I haven't done a brisket but I would suspect I would then as well. Typically I use the…
    in Drip pan Comment by Dirty1 July 2008
  • Interesting, I never thought of doing burritos on the egg. I would love to hear your preperation method and ingredients if you have the time. Thanks.
    in Burritos Comment by Dirty1 July 2008
  • Thank you. I like the scallops stand alone as well. What temp and time do you do the scallops. I would imaging 400 or so for a couple mins a side?
  • Butt is at 181, will post pics when done. Hopefully in an a couple hours or less. I am dying to peak at it but have not in 13.5 hours so I am trying to maintain my composure.
    in 9:09 PM Comment by Dirty1 May 2008
  • I had success at 225 and a place setter. I generally follow these instructions for cooking method.
    in RIB TEMP? Comment by Dirty1 May 2008
  • I agree, It does sound like the Maverick is the common solution. And for the money it is not that big of an investment, so I think I will give the ET-73 a spin. Have a good holiday! I am looking forward to the 500 today.
  • Your comments definately bring me to another question. I bought a therometer at target to get me thru the cook. Just a meat probe. However I am looking for a good recommendation for one with a grid clip/probe as well. I have read the pros and cons …
    in 9:09 PM Comment by Dirty1 May 2008
  • Good Tip, thanks! Will do.
    in 9:09 PM Comment by Dirty1 May 2008
  • I tried resizing the pic to see if that works. Still trying to figure this picture thing out.
    in Both Feet Comment by Dirty1 May 2008
  • I tried resizing the pic to see if that works. Still trying to figure this picture thing out.
    in Both Feet Comment by Dirty1 May 2008
  • 3rd eye - where do you call home? Based on your avatar and the pic I am guessing Wyoming or Montana. I can't believe how cold it looks. It was 95 here in Fla today. Not sure I could handle the cold like that, especially this late.
  • Dan - I assume you live in St. Louis. I am originally from there(South St.Louis) many years ago. Most of family still lives there. I try to follow the Cards the best I can but it is difficult in Fla. Usually the best I can do is catch them on WGN or…
  • Can't wait to fire it up again. Prior to trying a butt or a brisket I think I need some tips or recipes. Especially as it relate to monitoring a long cook. Any tips or input appreciated.
    in Both Feet Comment by Dirty1 May 2008
  • [img size=150][/img]
    in Both Feet Comment by Dirty1 May 2008
  • in Both Feet Comment by Dirty1 May 2008
  • They were amazing. Bone pulled right out clean! So impressed. [/img]
    in Both Feet Comment by Dirty1 May 2008
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