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  • As a note.... I am not sure this is a Creole cooking, but rather a Cajun concoction. If anyone has contrary info, please share. Cajun
  • I have a screened in porch with an aluminum slanted roof attached to the house. The BGE is on rollers and sits against the outside as far as it can go and still open the lid. I have a cover for weather. I wouldn't worry too much about smoke on …
  • Burbs. 30 minutes from downtown Orlando, 40 miutes from Disneyworld, 5 minutes from about 15 nursuries, 30 minutes from Seaworld or Universal Studios, 45 minutes from NASA, a little over an hour from either Gulf of Mexico or Atlantic Ocean. Stil…
  • I have done stand ups and splatchcocked methods. Both work fine. I use hickory on my chicken, but not to the extent that I use on pork or beef. It will overwhelm the chicken if you put too much. Fruit woods work well. You can use more without…
  • I used this method this weekend. It turned out reallllllyyy good. Cajun
    in pork loin Comment by Cajun July 2008
  • I've had two models over the past 3 years and feel there is no comperable method. I had fresh ground beef that I only used half, vack'd it and "lost" it in the freezer. About 6 months later, I found the pack and the meat was still very good. I …
  • I have a rig that I just keep on the grill in the egg when I am not using it. When I want to fire up, the rig just sits on the side unless I want to use da ting. I.E. not a problem, mon Cajun
  • Yo Dude !!! We were exposed to Churrasco in Brazil and it involved many types of meat, chicken, beef, pork. Even chicken hearts were served up on skewers. Lamb should not be any diffent. To me, skewer the meat in chuncks that you can easily …
  • After I open a bag and pour some lump, I roll the top and cram it into a cabinet outside near my egg. When I need more, I unroll top, pour whatever amount I need, roll top back up, cram again. Never have sorted, never have stored in waterproof o…
  • For real Jambalaya, don't even think of using Uncle Ben's rice... in Cajun cooking, that is a travesty. Protrude On Cajun
    in Jambalaya Comment by Cajun April 2008
  • A cup is 8 Fl OZ I believe so 32 FL OZ would be 4 cups My opinion not to be confused with the truth Cajun
    in Jambalaya Comment by Cajun April 2008
  • Very nice Job!!! Looks well thought out and well put together. Cajun
  • I'm likin'it toooooo! Protrude on Cajun
  • Yea, you are in the right place. How's tings wit ju? Cajun
  • Found it. Doesn't want to work for me straight out. Thanks to Egger Bill for directions (Below) Cajun
    in Egger Map? Comment by Cajun January 2008
  • It was here but it doesn't seem to be up now Cajun
    in Egger Map? Comment by Cajun January 2008
  • I did that but when I tried to reach the forum again, I gots doubles Later Cajun
  • okay I did it. Doubled up my response. Gotta figure a way back in without the doubling Cajun
  • Thanks for all your good work... We really do appreciate it. Cajun.. Logged in a lovin' it
  • Thanks for all your good work... We really do appreciate it. Cajun.. Logged in a lovin' it
  • okeejohn,[p]Count me in for at least two, too.[p]My boss and a co-worker who tasted eggin' after I was braggin' on it.[p]Cajun
  • tjv,[p]i understand. My wife is from South Texas (Aggie fer sure) and she doesn't want the rice, just a good load of french bread and she is on her way.[p]I just made a pot of gumbo last week (first cold spell) and it turned out great.[p]I usually …
    in gumbo Comment by Cajun November 2007
  • tjv,[p]Noooooooo. Bread to sop Cajun Gumbo is not required. The rice does the trick. Bread will go on the side, heavy with melted butter and garlic.....[p]Protrude On Cajun
    in gumbo Comment by Cajun November 2007
  • Liz ,[p]Good question. Many have an opinion here, however, I did not do anything but cook. My first cook was also a turkey and I have not looked back since.[p]You will love the difference in your food quality you serve on your table. I did not be…
  • ChoppedPorkPlate,[p]I don't see why fatties would not work in Gumbo. Frankly, I don't see why any meat wouldn't go into Gumbo. I have made so many different varities that I will put anything in there that don't eat me first. Gumbo is really versa…
  • Newbs,[p]Cajun 'cuz I are[p]Cajun
  • Chris,[p]I did some of both this weekend. The temps, for me, are based on the thickness of the steak. If you have thin steaks, then you don't want to go too high for too long. The ones I cooked were about 1-1/2 " thick (Costco stuff-not too bad).…
  • DannyC,[p]This is one of my favorite cooks. I usually do the 3-1-1 method, and they come out juicy and tender.[p]Seasoning for me is like a wine soak for about 1 hour, then Tony Chacherie's. Then I let it recline in the fridge for about 2 hours th…
  • EZ,[p]If you don't mind a little bit of ribbin', you actually have a great start on your big green egg experience right now. Look at all the tool storage capacity you have been accumulating all these years. Why, you might have to get a few accesso…
  • No Method,[p]My experience is that it will last quite a while. I have filled up my egg and have 6 to 10 cooks, each one week apart. At the time, I was cooking short cooks like fish and kabobs and the like.[p]And we live in central Florida... humi…
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