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  • For those wanting to try his BBQ, get there early.  Like 8 or 9am.  I've tried several time arriving at 10 only to be told they would likely be out of brisket by the time I got to the front of the line.  I did get to go a fund raising there and the …
  • Ever since I heard Tilapia referred to as "Toilet Trout" and found out why, I avoid it when possible. 
  • How long do you cook scrambled eggs and at what temp?  I haven't tried sv eggs yet because the cook time is too long - I can't wait that long!
  • grege345 said: Does anyone have the sansaire? I got one from their initial offering.  LOVE IT.  I typically use it in a stock pot but have tried it in a small ice chest with excellent results.  The longest cook I've done is a few hours…
  • FWIW, I'm very happy with my Sansaire A few weeks ago I made the best steak I've ever had. 
  • aem said: After using a pair of free Harbor Freight scissors I bought a pair of "Poultry Sheers" from my grocery store.  Don't remember the brand, but they cost under $10. The brand is "Good Cook".  Also available on Amazon. http://www.ama…
  • After using a pair of free Harbor Freight scissors I bought a pair of "Poultry Sheers" from my grocery story.  Don't remember the brand, but they cost under $10.  They made the job easy and quick.  I'm sold on Spatchcocked Chicken.  Cheaper than c…
  • Ah, the moment of decision.  I was a proud member of the Weber Nation - A Smokey Mountain and a Genesis Silver.  Loved that combination, but still searching for more.  I read an article on how Eggheads were the only group more fanatical than Weber o…
    in Eggless Comment by aem July 2014
  • gmac said: People don't raise tilapia because it's the best fish to eat, they raise it because it grows fast and has few requirements to survive beside water and food.   Tilapia = Toilet Trout
  • The Sansaire is now in production and can be ordered for $199. I have one from their kick-starter batch and have been very happy with it.  I particularly like that it uses containers I already have (large pot, small cooler) an…
  • I picked up a center cut pork loin for the weekend, a little under 2 pounds.  Brined it and then cooked it on a raised grill @ 350.  Excellent.  I've done dozens of tenderloins on the egg but this was my first loin.  It will not be my last.
  • sumoconnell said: I'm buying some OO today.  Maybe another RW group buy in austin? I was thinking the same thing.  I'm down two 3 bags.
    in Out of lump! Comment by aem April 2014
  • I did a Tri Tip today.  Sous Vide at 145F for 3.5 hours.  Finished on the Egg for a nice crust.  Very tasty.  Fairly tender (particularly since it was a select cut).  I wonder if a little longer or a little cooler would end up more tender.
  • Sous Vide Chicken Breast is amazing
  • I've had the Sansaire for a few weeks now.  Boneless chicken breasts are fantastic, tender and juicy without a chance of overcooking.  I've done a few high-quality steaks (Prime Rib-eye) and a few lower-quality (select sirloin), both with good resul…
  • I've driven through Lubbock a few times.  The town literally stinks.  There are many stockyards there and depending on which way the wind is blowing the smell can be staggering.
  • Rudy's is a chain and there seems to be some differences in the menu between them, perhaps the way they do the meat also.  I know Rudy's in Austin in my favorite BBQ place (particularly the one on 183).  I've tried the on in College Station and wasn…
  • I like to make extra chicken and freeze it to use in tortilla soup.  We use a super easy recipe that is basically Chicken & Rice soup, a can of Rotel tomatoes, and frozen corn.  Add chicken, heat in a crock pot (or stove top if you're in a hurry…
  • I decided to do a Mueller family tour. I went to Louie Mueller In Taylor, John Mueller Meat Co in East Austin, and La Barbecue in South Austin. I visited each on a weekday shortly after opening and ordered beef sausage, moist brisket, and either p…
  • I could do a Mueller family tour. I like that
  • warwoman said: If you're in Austin, try Franklin's. It's relatively new, but listed the No. 1 BBQ spot in Texas by Texas Monthly. Yes, I'm in Austin and have been to Franklin's.  it is very good but I'm not looking for a two hour wai…
  • Foghorn said: The Salt Lick in Driftwood (and a stop at Driftwood Vineyards) is another great option. Just my opinion, but the Salt Lick isn't worth the drive.  I'm also not a fan of Cooper's, for what it's worth.
  • Raymont said: I recommend you buy this instead.. Scientific quality and can heat much larger volumes of water.- I bought one just like it and am very pleased with it. Yeah, might be technically better but that looks too industrial. I coul…
  • I may regret it, but I decided to order one.  I think they've already hit there funding goal so I should get a unit in a few months.
  • When I had a Weber Smokey Mountain smoker I understood the primary purpose of the water pan was to create a large thermal mass to help stabilize/hold temperature for low and slow cooks.  The egg doesn't need that.
    in Bobby Flay Comment by aem August 2013
  • For cooking I use a Kuhn Rikon Vase Spice grinder.  It has inserts that hold the spice which allows you to use one grinder for different spices. For the table I use Bodum Twin salt and pepper grinder.  Not the best grinder, but does an okay job and…
  • I have a 13 yr old Golden who is my grill buddy.  She gets happy when I pick up a box of matches to light the egg.  She's figured out that the only time she gets table scraps is when I grill. Goldens are the best.  Sweetest dog I've ever known.
    in My grill buddy Comment by aem July 2013
  • Mickey said: So many better places than Rudy's to eat BBQ in Austin. Perhaps, but the Austin Rudy's have consistently GOOD (maybe not great) BBQ at a reasonable price without having to queue up for two hours for the chance of getting …
  • If it's just the brisket, do you get extra moist?  Maybe it's too rich for you.  Or, maybe they use nitrates to get a smoke ring.
  • Is it just the brisket? Or all their meat?
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