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!


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


  • That's just wrong! Everyone knows you don't open the egg when cooking ribs.
  • SmokeyPitt wrote: I'm cutting out alcohol of any kind for a couple of weeks. I like to do that anyway every once in a while just to make sure that I can . Ditto to that. I quit for a month at the time now and then just to make sure.
  • Excellent idea except that my idea of a high energy dog is a Bassett Hound.
  • Welcome to the world of the BGE. I'm with you on being at work and thinking about what I'm cooking when I get home. BTW, tonight it was pizza.
  • There are a ton of resources about bread baking but I generally fall back on two or three of my favorites. The Breadbaker's Apprentice by Reinhart is my first choice for most breads. My wife was good enough to get me The Taste of Bread which is a…
  • I use my KA for initial kneading. I process the dough on the first speed (lowest) for four minutes, let it rest for about 5 minutes, covered, then process 5 minutes on the second speed. During proofing, I incorporate a folding method that helps th…
  • Tomorrow is a good day to cook.
  • I'm not too sure about freezing raw sweet potatoes but have had good success with them after they are baked. My mom always baked them and wrapped them in aluminum foil (still in their skins)and pop them in the freezer.
  • Just another demonstration proving that you can make anything with PVC, duct tape, and baling wire.
  • I have the same trouble with my small. If I get a bit aggressive stirring the coals in the small, the grate will sometimes flip. My large has what I believe to be a casting defect in the fire bowl in the form of a small bump about 3/8 inch in diam…
  • I'm glad to know that I'm not the only one to save a little steak from tonight's dinner for tomorrow's fabulous lunch salad. I'm on my way out the door in 15 minutes to start the process.
  • That's just wrong! Here I am in dire need of something good to finish off my supper of BGE meatloaf and this shows up. Not to mention that in this part of the world, football and State Fair season is just around the corner so I can see these thing…
  • I'll get at it with a putty knife but this thing is seriously burned! I'm ordering a new gasket 'cause this one is toast. Live and learn.
  • I have been away from the forum for a while so I am not aware of your wife's situation but please know that I will hold her in my prayers until she is, once again, well and healthy.
  • Nice looking loaf ... good crust and crumb! I've been wanting to try bread in the egg and this has inspired me to give it a shot. Question; why did you use the parchment paper in the first part of the bake? Am I right in assuming it is to keep th…
  • I've been away from the forum for quite a while but, if someone will remind me of how to post pix, I'll be happy to show off my work!
  • Stoic ... I'd rather spend the dollars on a new egg than give one more dime to a congress/president who have no idea how to manage a budget. I'm all about helping the economy by letting the market work. Enough politics ... now off to make som…
  • highpress wrote: what a waste...... The waste of a few dollars for meat and milk is nothing compared to the hours in the emergency room getting a few liters of saline to re-hydrate from the food poisioning and being afraid of toilets fo…
  • This is the technique I use. I make dough using the Reinhart recipe and divide it after the first fermentation. Portion out dough into balls -- onto a cold sheet pan -- into the freezer. When frozen, I put them into vacuum bags and keep in the fr…
  • I found that Kingsford is a great thing to use for cleaning that pesky mold out of my large when it has set idle for too long. I mean, I'm having to clean it anyway so some extra ash isn't going to hurt anything.
  • embarrassed, I believe the song says "you can't please everyone, so you have to please yourself". I do my ribs with a dry rub and a coating of yellow mustard then a 3-1-1 (or some variation). In the last hour, I sauce them with a mixture of 4 p…
  • Load'er up with lump, open the bottom grate, take off the daisy wheel and let the fire do its magic. I had to "prefire" my large egg yesterday before I could prep for the cookout. As it turns out, that prefire got the egg mass up to temp so my reg…
    in Mold Comment by FatDog July 2008
  • Modified T-Rex ala. LawnRanger. I seared both sides 90 seconds each ... throttled back to about 350 and did each side about 5 minutes. Sauced with some Maker's Mark BBQ sauce. Excellent results ... nothing but bone left. Thanks for the help.
Click here for Forum Use Guidelines.