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  • Richard, Thank you for the info. My problem is the eye is a tender cut - I'm not sure the bottom round is, although I'm not sure. Like I said, I've never used this cut. It was on sale for $1.25# - how could I pass that up?
  • Thank you - yes, this was what I was looking for, it just seemed like I was missing something in with the cream cheese. I guess that's why I don't remember, there isn't anything.
  • Good Morning - I've lived in and around Chicago for 32 years. Gibson's is a greadt steakhouse - although at a premium price. I can't believe no one has mentioned Harry Carrey's on Hubbard - far and away the best restraunt in Chicago - in my humble o…
  • My family has always enjoyed Tom and Jerry's after shoveling the driveway. You can buy the mix at most liquor stores in the fridge or freezer. Add hot water and booze. Very sweet - egg whites and powered sugar for the most part - kids get it without…
  • Pretty much the same advantages a cast iron skillet has over a regular pan. I just got mine about 10 days ago and if nothing else, the grill marks are outstanding on steaks and burgers. This grid also helps with keeping the heat consistant, just l…
  • I'm confused. I just bought the Nomex also but haven't recieved it yet. What is the logic of letting it fail and risk damaging it so you can then apply the Super 77? Why not simply apply the Super 77 to begin with - and since high temps are a big…
  • This will make my ribs moist again? Just kidding, thanks for the info! Don
  • I found RO Steakhouse at Menards this weeked for $4.67 for 10 pounds. Only did 1 cook on it yesterday, but it lit quick and didn't seem to burn overly fast. Any others have expericence with this lump? Don
  • I've only made ribs once on my egg (2nd attempt tomorrow). I brined them overnight in apple cider since I'd read that somewhere. Then proceeded to over-cook them a little, but they were still moist. Don't know if they were moist because of the br…
  • The picture on your "info" page has a gorgeous brindle mastiff. How old and how heavy? I have 2 irish mastiffs that are almost 9 months old and over 150#'s. You're right - those are real dogs - or horses.
  • WOW - 1st time I've been "pinged". I really want to, but I have to fly early the next day to Tampa. Trying to figure out how to pull it off and stay married if you know what I mean! How about you?
  • Thank you for all the advice. I will make sure that gravy is on my to do list.
  • If you have a pizza place by your house that you like their crust - call them - most a more than willing to sell you a ball or two - better and cheaper than those in the grocery store. Or maybe that's just something here in the Chicago area.
    in pizza dough Comment by dls2122 July 2008
  • I made ribs for the 1st time a couple weeks agao (I'm new so everything is a 1st time at the moment). They turned out pretty good, but a little overcooked - but still very good. What is the "lift-in-the-middle" test? Thanks, Don
  • Thanks, next day had been what I've been doing - but I'm using it everynight so I'm only covering for a short time and I'm up and going again. Seems like I'm losing the benefits of the cover! I agree however, 200 seems too hot to cover and 150 tak…
  • Ribs look great. I wish I had chose to get the table instead of the nest and "wings". Penny wise - pound foolish! That's a great looking set up. Don
  • This brings up a question I haven't had a chance to ask - I have the cover that came with the complete set-up (no vent) - at what temp of the egg is it okay to put the cover on?
  • When I chose my egg I asked for the whole complete package. I am sorry I did. Wish I had gone with one of the nice tables. Hated the shelves and removed them. I didn't trust their stability and the cover kept getting caught on them and harder to…
  • 350
  • Non-profit kind of defeats the purpose doesn't it? Although you could call it a Shelter for Starving Bikers! How about 1st annual EGG tasting benefit (benefiting you of course). Sorry, just random smart a$$ remarks - as requested
  • Pork for several hours not being refrigerated or cooked? You're a braver person than me if you eat that piece of meat! Hate to bring bad news or advise giving up on what might be a perfectly good piece of meat, but... Don
  • Those look great. Job well done. Okay - so now your telling me I need to try the raised direct method AND Tostitos. Gee, how many times am I going to have to make these to find my favorite? It's a shame I'm going to have to go at least 2 more ti…
  • That just goes to show you - there is no best way. Everyone has their favorite methods. I didn't even think about using a pan wanting to keep them sitting "up" and used the grill to accomplish that. I guess I'm just going to have to make them aga…
  • Well - I started at 250, but then panics when the butt's temp raised so quickly so dropped it to 200. I'm not very experienced with the egg yet and had trouble keeping it there so just crossed my fingers and let it go at 250. turns out I was worri…
  • Frank in Houma's recipe was: 1# very lean Hamburger meat (93%) 1 pack taco seasoning (I used Taco Bell Chipotle) 1 cup Cheese (cheddar or any mexican melting cheese) 4 Tablespoons salsa Put mixture in Frito's scoops and in the egg for half …
  • I had a hive over a cul-de-sac and under my driveway a couple years ago. I tried everything but couldn't kill the hive - I even tried the spray foam insulation stuff to seal them in. They just ate their way out. If the spray doesn't reach the who…
  • I cooked mine direct because that was the picture. Didn't even think to question it. Loved them that way. However, I'll try them indirect tomorrow and I'll let you all know which way I liked better.
  • Yep - this is the posting that got me interested. Frank, thank you again and you mention you got it from someone else - so credit where it due - thank you to them also - although your pictures hookied me in. Making htem again tomorrow. Don
  • Wow - those do look really good. Try the deep frying for 8 mins next time. It really does make a difference in my opinion.
    in Wing Recipe Comment by dls2122 July 2008
  • To be honest - I'd bet dimes to dollars that last night any "moisture" I had came more from the salsa than from the beef as the tomatoes broke down. This is an excellent recipe that I can highly recommend.
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