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  • Maybe you don't, but then to everyone one's own egging methods, right? And with me being lazy, it's got to be easy...
  • That's right, Le Sage Tout Nu. Like this: What I want is a place where there is no fire at all, so I can put, for example, my pizza while I put garniture on it.…
  • That's interesting. I really would have thought the mini to be just too small, but looking at your pictures and reading your post has made me reconsider... Something to think about until spring!
  • I cook about 5 to 6 times a week, and my cookings range from lasagna, to steaks, to whole chicken, to duck, to bagels, to smoking salmon, quiche... Very varied in times and temps, as you can see!
  • Mmm... been thinking about buying me a small since I started egging. I work at home, and there is nothing like an egged salmon or trout for lunch, but because I'm all alone, I didn't dare flare up the Large... Now you've given me just one more ar…
  • Well, here, all brands sell for 8 kg bags (16 pounds or so). So when I say a bag, I mean an 8 kg (16 pounds) bag...
  • Thanks for the sealing tip! And as for opening the Egg during a cook... I really have some talking to do with the fiancé! :laugh:
  • As for shutting the Egg down, we do that, and it does go down quite fast... The fiancé likes to get it to high temp before lowering to desired temp, because it burns cleaner, he says. Maybe we ought to rethink that, and just wait until it is smok…
  • I put the recipe in the recipe section of the forum - it's waiting approval­...
  • Actually, it was easier on the Egg. Just grilling those eggplants was ssoooooo much easier! And well, it's summer time, and I didn't light the oven in over three weeks now, and THAT is a good thing. And BTW, no, it didn't taste smokey. My coal…
  • Notice the Guiness in my glass... Now, that's life!
  • I think I was writing up my recipe when you posted this - what a great idea!
    in Need ideas Comment by Ms. August 2010
  • I wouldn't know --- I stay away from those! :laugh:
  • One word: RATATOUILLE (for tonight, though) Here's my recipe, normally done for the wok, but I'm sure you can adapt it on the egg, if you wish. Ingredients [li]all that you have, plus:[/li] [li]one big spanish or red onion[/li] [li]zucch…
    in Need ideas Comment by Ms. August 2010
  • You're right, this forum doesn't rock a lot... :( You'd thing there are enough people who need to lose weight to make it alive, but hey... here we are. Congratulations on your loss (and your wife, too). I am on a "plateau" now, having moved u…
    in Advertising Comment by Ms. August 2010
  • You have to boil bagels, for about 30 seconds on each size, or else they will not have that chewy texture and will basically be small breads with a whole in the center... The thing for Montreal's bagel is to boil them in a mixture of water and ho…
  • Well, thanks, that answers the question... I'm too busy egging to come to the forum!
  • And they taste wonderful!
  • I will try that, thanks!
  • Thanks. I'm getting the hang of those pictures The white square plates help a lot, though! They give a "pro" look, if you get my meaning...
  • Darn, this looks good (and already made, too, contrary to the one my fiancee is working on since... what, last May? )... Unfortunately, I won't be going in your area for a long while. But I just wanted to let you know how good your table looks.
  • :laugh:
  • Du bois d'aulne (alder, for our non-fluent friends ) I had trouble finding it, and had to order it from British Columbia... I live in Québec, so that is really at the other end of the country! :blink:
  • OK, so far, I am not able to insert it in my signature... I'll be working on that.
  • Try this link (and I'll put it in my signature) Not perfect (hey, I'm a professional translator), but pretty good to get a fe…
  • Well, I guess if you have maple bacon, chocolate bacon is only the next step... :unsure:
  • Aaaah... heating the stone. Now I remember. Thank you so much - I knew I'd get an answer here!
  • I will - I'M a bit tied up at the moment, but I will!
  • :laugh: Well. I think you could put one on top, and at middle time, you switch them... I really thought the Egg was more like a convection oven... have I been mislead?
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