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  • What a great post and pics - thanks for sharing. Beef looks incredible, and yes, you did get a find for Choice!!! I bet the steaks are going to be incredible. Thanks again.
  • Last nights cook worked out fine. I did decide to go hot and quick rather than smoking, but tasted great, and no gastro issues with folks today. Dont think I will make this mistake again though.... Thanks to all that responded.
  • The marbling on those steaks is ridiculous!!! I wonder if not graded prime because of how thick the marbling is, versus thinner, denser marbling? Regardless, I have no doubt the marbling created a wonderful dining experience. Thanks for sharing!!…
  • Steve!!! Your killing the dream brother!!!! They have only been open a few weeks, and you are right, the reviews get better with the passing weeks. We will see...but for me...I WANT TO BELIEVE!!!! However, the bottom line is matching or even g…
  • Will look forward to pics! When you post include your opinion regarding drying and shrinkage, which also will be of great interest (at least to dry aged beef nerds)! I know you like the ends, but also how much you trimmed, if any, and the flavor o…
  • I have only had one dissapointing meat experience at Costco, and I buy a 4 or 5 subprimals a year now. I bought an entire new york strip to dry age. Went 30 days or so aging, but the finished steaks had absolutely no flavor! Was the weirdest th…
  • Hope so! First wet age effort, so looking forward to seeing difference between dry age. Checked receipt, subprimal went over 17 lb, at a whopping $139! Glad my wife likes aged beef :unsure: !!
  • Have a ribeye subprimal from Costco that has wet aged (my first, versus dry aging) for about 30 days as of this weekend. Weekend is time to butcher, vacuum pack, and fire up the eggie!!!! :laugh: :woohoo: Prime, boneless subprimal, about $8 a…
  • That is an awesome vid! I also bet it tasted pretty good!!!!! Thanks for sharing :laugh:
  • Hey Steve, Having been lucky enough to meet and get to know you, I am SURE the saying "known to many, loved by all" could not be truer ......Looking forward to cooking with you at Elliot's in March or April. Enjoy those ribbys my friend, and…
  • stike wrote: no points this round. you are eligible to play again at 6pm Oh, no you don't...that was my last $20, and I get nervous with games of chance. I am going home..... :unsure: :(
  • Thus answers the question "You mean it's five o'clock somewhere"?
  • So, your buying the next round of Black and Tans at The Fillmore :woohoo: :silly: !!! BTW, what was your wife's email address anyway!
  • At least your cooking bro!!!! :unsure: :P EDIT: NOTHING SAYS LOVE LIKE THE LONEY!!!
  • Wont spoil the punchline, watch the video!! Additionally, the description of shoulder clod cooking times in the hands of pro's requires some additional comment!!! Roy Perez, pitmaster at Kreuz's BBQ in Lockhart, TX cooks shoulder clods (not bris…
  • We pull ours at 138 internal and let rest for 15 minutes before cutting. Inside still a tinge of pink and liquids running, but the tenderness and flavor are incredible. Others can talk to the pork/health/temperature issue, but as a practical matter…
  • I am down to one rub only for everything except steaks, and that is DP Raging River!!!! LOVE THE STUFF!!!! It is crisis mode around here when a jar runs empty!!!
  • I say 3 at a minimum if light eaters. We LOVE these! My wife, not a huge meat eater, will NOT give up a rib when we make these. If good eaters, then 4. Myself, I can cut back on vegies and eat 5.....easy.
  • "Of course it is real, what are you, stupid?" (Al Gore, Portland, Oregon, 2006) :S :pinch: :ermm: Great book on subject: Climate Confusion, Roy W. Spencer, 2008. Now where is my Hockey Stick????!!!! AL!!!!!!!!!!!!
  • Royal Oak website says they make a 5, 8.8, 10, and 17.6 pound bag! I also would have thought that a 5 LB bag might be charcoal, and not lump, as I have never seen one. Spoiled by Wally, I guess..... and RO is all I have used for last year, and wou…
  • Hoss, Your pics make me hungry!! How did you manage temps in the pork to get the perfect cook that the pic appears to show? Did you measure at the internal of the roll, or try to measure temps in the pork only? Sorry if a repeat question. g…
    in Sides Comment by LFGEnergy January 2011
  • Excellent! I have an aged ribeye roast in fridge that will fit the bill nicely!! Thank you!
  • Great minds!!! I had found same article and was about to post link. It is a VERY interesting read. Thanks!
  • Thanks for explanation! Also, now want to try where you cook a roast in a salt crust....
  • If you can figure out how he gets that much flavor into a shoulder clod in 4 hours, and make it as tender and delicious as he does, are a much smarter cook than I :unsure: :silly: !!! Seriously, I am not an experienced brisket cook. …
  • Thanks for recommendations Grub Blogger. Will check out the places you referenced. Have heard of a few, but have tried only one (Smoke - OK). You may change my opinion of Dallas BBQ !!!!!
  • Along the same lines of things that make you go hhmmm....Roy Perez (Pitmaster and BBQ Icon at Kreuz's Market in Lockhart) cooks shoulder clods, not briskets, and his cook time is in the 4 hour range. My favorite Kreuz's Market story was the old l…
  • OK, first of all, fights have been started by asking a bunch of Texas folks who makes the best BBQ in the state, so...this is JUST my humble Robert Earl Keen says "I don't want no fights!" Unfortunately, you are about 4 hours north …
  • Nice - Mullet spread ROCKS!!! Is it in St. Pete that there is that stand that sells Mullet spread? We used to drive over from Tampa on summer evenings just to get mullet spread and drink a few it!!!! Great pics.
  • Can't wait! Heading to store right now for makin's.... Thanks for your assistance. Kind regards, Dave
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