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Chef Boyaree


Chef Boyaree
Last Active


  • interesting... when I did it last time I did it indirect at 400 until 125 temp at thickest point then pulled and let rest for 10 minutes. I put aluminum foil over the bones. The direct method sounds good as my guess is it would promote a crisp crust…
  • where can I get the cast iron set up you have for the xl?
  • where can I get the cast iron set up you have for the xl?
  • Just so I don;t come off like an idiot, I was well aware that the photo was not of a real egg. My question was whether it represented an idea or product that Big Green Egg had developed or was working on. I have a large and an XL, but would be ve…
  • I know the one at the event was a prop, but I was wondering if it was an idea in the works. If not, it should be!
  • here is a good recipe that can be used on the egg with some small adjustments. I think the secret is to make the dipping sauce used in chicago beef sanwich recipes. If used liberally before serving moisture shouldn;t be a problem
  • I don;t think you are supposed to slice it right away. I think that chilling it overnight and then slicing when cold is the preferred method. Is it possible it dried out because it was cooked a tad too long. If you take it of and let it sit after it…
  • Success! Thanks to those who weighed in. I ultimately went w/ my decision but the various opinions helped me to make the choice. Happy New Year!
  • hey... the foil wrap and the oven was my idea! Anyway, I just pulled it from the oven and it will sit for a bit before I pull it. I have to run out for an appointment so will likely pull in 2 1/2 hours. The plan is for the party host to reheat th…
  • understood... I hate the oven but this isn;t my party and given the lack of warning, the hosts can deal with whatever I bring them... though it will definitely still be great.
  • Thanks... I think I just needed to hear it from someone else. I turned the wheel and the vent to the smallest point where I was comfortable it would stay lit... though I have another thought to run by you. Since they do not take on smoke flavor a…
  • ok... guess my real question (I had thought of your idea) is how much of a chance is there that they will be ruined and overcooked? My guess is the majority of the cooking time has been at 300 and the 160 plateau has been almost at an hour now. Coul…
  • they are cooking at around 300 now as I increased temp... they've been on for 8 hours and are both around 8 pounds
  • so you agree with me about the higher final temp? Link to the 140 cook below:
  • not stuffed. Thanks. I thought 125 was correct.
  • I think the smoke I am tasting is the soot/chicken fat and juices burning on the coals, or platesetter or drip pan when indirect. I have 2 eggs and have been using them for 2 years. I consider myself a vet and have had at least a hundred great cooks…
  • Kip, Are you doing this direct or indirect?
  • I have tried with both the big green egg lump and the wicked good (which I love). I wait until the lump is burning clean before I ever put food on.
  • Capt. Frank, Now THAT looks like the easy set it and forget it method I was looking for. I am looking to do both bbq and buffalo style so will likely coat in the sauce after they come off the egg, but that sounds perfect for me. I will give it a …
  • do you baste the winges beforehand?
  • when you say you followed the same process as the do, what do you mean? Did you cover w/ sauce? I was wondering if it could be done the same way as a pork butt w/out a baste before using foil.
  • man that looks good... I'm sold
  • man that looks good... I'm sold
  • how did you make the shredded beef?
  • how do you add the wood as it's cooking? I've done it by using gloves and lifting the platesetter but would love to hear a different method if there is one.
  • I appreciate the links... but was asking specifically about the egg... does anyone have any guidance as to temp on the egg? indirect/direct...etc...
  • oops... forgot to click box where replies are sent to my email address... sorry for the 2nd post... Happy Holidays!
  • AWESOME!!! I say that because I grew up in Guilford and have spent many evenings at The Place. It's BYOB and we used to go there and close the place down. Their clam special is great... though it's grilling and definitely not BBQ. Perhaps that's …
  • Hey Michael, I'm in Fairfield County. Let's try and get Connecticut on the BBQ map!
  • I cooked some very thick center cut pork chops on the egg 2 weeks ago and they were fantastic. I marinated them in a sesame giner terriyaki marinade from Stonewall Kitchen. Grilled them at about 400 to an internal temp of 150. I flipped them 3 times…
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