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Last Active


  • @marysvilleksegghead  --  Yes the cleaver is beautiful...last year it was a 7" Japanese cleaver 
  • Morning Faith: Good seeing you too (does he better understand Eggheads now?)
  • Ditto the chuck roast idea...I’ve used them several times for faux burnt ends that have been delicious 
  • @lousubcap  --  I like them all, but prefer drums to flats so the Peking & Mediterranean-ish were for me while the flats were for my much better half who prefers flats & chose those rubs.
  • Morning GeezerSteve: It is a Sausage/Cheese roll -- recipe below: Ingredients: 1 1# loaf frozen Bread Dough, thawed 1 1# Breakfast Sausage (Jimmy Dean Sage is our favorite) 8 oz. shredded Cheese (we typically use cheddar, but…
  • @Skiddymarker — fresh usually 
  • Morning @Carolina Q :  I was able to carry the pizza by myself (though Kathy & MomT did help eat it)...the whole OBR experience was a bit overwhelming but totally worth the effort (my "butt" was REALLY dragging by Saturday).
  • Morning @gdenby: While cooking corn I usually brush with melted butter with some DP Shaking the Tree & today got a few more flare ups than normal, but it was still DELICIOUS!
  • Morning All: @EggNorth - Thanks...will do! @LetsEat - Thanks...I have been accused of "over planning" at times...more pics later @Wolfpack - Thanks...I know we are in for some good eating (I did one for New Years, but only aged for 19 days...l wa…
  • Morning @Cornfed : Cooked bone down the entire time, including when in the foil.
  • Morning @RRP : With it ending up being 3 of us there were just enough remaining for some good leftovers (I mean "made ahead meal").
  • Morning @lentsboy007 --   For the cauliflower rubbed with olive oil & added some Dizzy Pig Mediterranean-ish & Shaking the Tree...Egg was running at 400 & the recipe called for cooking 30 to 35 35 minutes it wasn't quite do…
  • Morning @mEGG_My_Day : I agree with @jeffwit...I've been using RD (Tampa) for a few years & have been very satisfied with the quality & variety (and PRICE) for everything I've gotten there...If you have a vacuum sealer the larger quantities…
  • @Stubby — We’ve done cookies many times on the Egg...always come out delicious 
  • Morning Marc: Pie looking GOOD...your deep dish dough recipe is still my go to...I need to do another soon 
    in a pie Comment by SSN686 August 2018
  • @gdenby— I agree, these three are 11, 8 & 3 years old with the 3 year old eating about half of one of the ribs (more than the 8 year old)
  • @Foghorn — had to save one for a lunch later this week
  • @lkapigian—there is a later post “Dino ribs done”
  • Morning bgebrent: Thanks...they tasted even better than they looked!
  • Morning tmpaegg: @tmpaegg -- we got it through Ceramic Grill Store (if I remember correctly as we have had it for quite a while)
  • Morning All: Thanks! @cookingdude555 -- get that wok working, great way to have quick & easy meals! @thetrim -- please explain how you sous vide fried rice?????
  • Morning: @Brisket_Fanatic  -- was goooooood! @bgebrent  -- of our favorite rubs...I think I only have one bottle left so will need to get some more soon!
  • Morning Brisket_Fanatic: Looks perfect!
    in Sausage Roll Comment by SSN686 June 2018
  • Morning All: Thank you for the comments -- Theopan -- I agree that the sword full of meat does look cool Botch -- The new gasket is because it is a new base section, the other one has had a crack for about a year & I finally got time to repla…
  • Morning SSQUAL612: Looking delicious...for my pig shots I don't use cream cheese (not a fan of it)...I will normally used smoked gouda cheese cut into small cubes mixed with honey & chopped pulled pork...this is then topped with a brown sugar/p…
    in Pig Shots Comment by SSN686 May 2018
  • Morning: Thanks...I've just been putting off doing it with the other Egg, but now I will probably do both!
  • Morning All: stv8r -- thanks, will definitely have a few McMuffins! Brandon -- thanks, I usually do at least 4 loins per year as we go through it pretty quickly! blastinq -- thanks, it is definitely worth doing! Jim -- thanks, we will be there n…
  • Morning: bgebrent -- was good eatin' YukonRon -- Thanks...the wings are always very moist (thanks to the brining) & roasted is about the only way I'll eat the few veggies I will eat 
  • Morning All: Thanks! R2Egg2Q -- it just takes more work to be tasty & lite but it can be done 
  • Morning Ikapiqian: Yes I would do them again, but with some changes...the tenderloin my wife picked up was one with some sort of herb mixture on it...I would buy a plain tenderloin so I could brine it first to make sure it stayed moist as they were…
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