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  • Molly - good to hear you are staying positive. It's tough with dementia. Good luck on the job - hope you get a great one. Richard
  • Try a bit on your next za - it is not like a veggie - sweet but with a great flavor. Will definitely do again.
    in Best Za so far Comment by Bash July 2011
  • Maybe they are on vacation together? They seem to have a thing for each other :blink:
  • What happened? I didn't see anything about it. Hope he is OK.
  • I'm no eggspert, but I had good luck with this recipe from MadMax: Good luck!
  • Thanks - was a bit late, but everyone enjoyed it. Heading to the fireworks tomorrow. Hope you have a good 4th as well! Richard
    in Best Za so far Comment by Bash July 2011
  • Yeah - was tempted. Just got the white this time. Very good.
    in Best Za so far Comment by Bash July 2011
  • I can't say what the warranty would be for you if you bought in the US, but I would not buy if you are not sure it would be covered. My first egg was a used XL, and since I bought it the base has cracked, and the firebox and fire ring. I will ne…
    in Canada or USA Comment by Bash June 2011
  • Thank you - bookmarked for the next ham bone.
  • I did find it. The ham has been simmering for an hour and all the veggies are cut up. Looking forward to dinner tonight! Thanks again
  • Thanks for that - looks good. Did you do on the egg or stovetop? If on the egg, do you still add the ½ t Wright’s concentrated hickory liquid smoke? Also, what is this Kitchen Bouquet? Thanks, Richard
  • Julie, enjoy your Easter celebration. Of all your preps, the only one I have is the egret ham. More will fall into place tomorrow, but not nearly as much as you have planned! Cheers! Richard
  • With the XL, you don't need the v-rack. Just lay them flat on the grid indirect. Saves the mess of cleaning the v-rack. I bet everyone would be pleased with the results. Lots of good posts here how to do ribs.
  • Looks great. I had vindaloo in a restaurant in OKC last week. The 5 of use ordered a variety and shared, and it was the vindaloo that was gone first. Can you tell more about how to make the naan? I'd like to try both things.
  • Looks like fun. It was 80 here today. Nice looking chicken too.
    in Today\'s Fun Comment by Bash March 2011
  • One of my eggs has a gasket, the other does not. I can't tell any difference in cooking at any temp. Gasketless egg goes out fine closing the vent and DFMT. The only value I see in gaskets: 1. Keeps the egg dry if you don't keep them covered.…
  • Seafood looks great. Love salmon on the egg! Was 77 or so today in Atlanta. My Ac stopped working back in September, and I decided to wait to spring to fix. Well, tis now time to fix. :ermm:
  • Pics of the mountains look great. Nice dinner too!
  • Looks fantastic - think you nailed it. I too love the sun-dried tomatoes. Time for another stuffed pork loin here - will try your mix ingredients next time. Richard
  • Thanks - your post inspired me to do wings tonight. Very tasty, and it was about time. :woohoo:
  • Molly, Looks delish. Like the avocado too Richard
  • I tried that on the XL and really warped my aftermarket grid with the high heat. Maybe with BGE grid and a shorter span on the L, it would not matter. May not be a problem for you, but wanted to share so you are aware of the problem it caused me…
  • Man, that looks great. Thanks for posting.
  • Hey Molly, hope you are feeling better.
  • It did hit the spot. Can't miss with the DP salmon recipe. One of the kids faves.
  • Looks mighty good. I had the DP salmon tonight as well. Always a family favorite.
  • Beli, Sorry about your plants! I bet with your climate, you can get the garden back in a jiffy. The fajitas look good. Cheers, Richard
  • Especially since the 'trimmings' are over half the weight. The two slabs from costco were 9.5 pounds, and the 'trimmings' were at least 4.5 of that. Looking forward to half-time!
  • Those look great. I'll try that next time. Since I'm getting a late start, I went ahead and trimmed them. On this one, Costco removed the extra from the back, but I did have to remove the membranes. Was easy this time.
  • OK, that was enough to get me moving. Here they are cut up and cooking: Since I don't want to eat at 10PM, I'm going to cook at 300 or so. Hope to be done by half time. Thanks for the nudging.
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