Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • I am thinking of trying to cover my table top with some kind of ceramic tile because after a year and a half, my table looks like crap, too.
  • I really hated the old forum's need to click on each and every post to see what was being said.  I thought it was very cumbersome. Now I realize that it was a compromise in order to allow the forum to be user friendly in many other ways. Eggheadf…
  • I went to Ironworks for lunch one day. Very crowded. Got the brisket. It was forgettable.
  • Didn't let you watch it? I would have made you watch it. I was 5 and have no memory of the event.
  • The Cow Lickin Recipe calls for 2 cans of beans. Living in Texas, home of the no bean chili, I compromised and only used one can and added some leftover brisket. It came out all kinds of awesome. So I am in the "some, but not a lot of beans…
  • i thought it was the mirror image of Michigan. round is overrated.
  • I will definitely keep this process in mind when/if I ever get the motivation/spare cash to do a proper outdoor kitchen area. good job.
    in BBQ Island Comment by Clavin July 2011
  • Did you just stack the pavers? Nothing holding them together but gravity? I like it.
    in BBQ Island Comment by Clavin July 2011
  • Came off at 20 hours and 195 degrees. Pulled easily. The "bark" rivaled brisket in pure awesomeness, but the actual meat was just okay.
  • Will it hurt it if I don't want to getter dun? Its at 185 right now, at the 17 hour mark, and I'd be happy as can be if it can hold off for another 1.5 hours.
  • Thanks. I put it on at 8:30 last night and when I checked it at 2:30am, it was already at 165. I thought "great, this thing is going to be done waaay before I want it to be. I am in no hurry, though.
  • What do they get for a bag (8lbs?) of OzOak? I got a bag of it when I bought the Egg at Elliots, but I remember it being a lot more pricey than a bag of Royal Oak from Walmart.
  • I think I know which shop in Allen you are talking about. I bought my Egg (which is currently cruising along at 250 degrees dome, cooking my first butt, which is currently at 182 degrees on its 14 and a half hour mark) at Elliots a year and a ha…
  • Dang if it wasn't good.
  • Dang if it wasn't good.
  • This one has me confuddled. Although it does appear to have a huge point. I will let yall know how it tastes.
  • Going to Sam's Club for a brisket. My mom is coming to Texas from NH and that is her request. Bacon, my greasy lover. You know how good bacon is? To improve other food, they wrap it in bacon. If it wasn't for bacon, we wouldn't know what a …
    in What's cook'n Comment by Clavin May 2011
  • that looks really good. I am chowing down on burnt ends right now from Friday's brisket. I gave the flat leftovers to my inlaws as thanks for dog sitting, but I keep the point for myself :evil: . I think that it is my favorite food in the wor…
  • So many gadgets wanted, so few stacks of $50 bills lying around the house to get them.
  • I was thinking the same thing. Some of y'all look as though you are prepared for a great spice armageddon. I like the Alton Brown method but it was going to be to pricey for the whole set up so I bought one of those cheesey spice rack set ups wh…
    in Spice storage Comment by Clavin May 2011
  • or Jewish. or Muslim. but everyone loves brisket, don't they? well they should.
  • I make my own dough using Alton Brown's recipe, oops, sorry, Alton Brown's "application" good eats.
    in first pizza Comment by Clavin April 2011
  • My big mistake on my first brisket was underestimating how long it would take. Dinnertime came and went and it wasn't done. But at least for my second and third briskets I underestimated how long it would take. Next week will be #4, and I a…
  • I do mine at 400 or so, raised, about 1:10. The first thing I do after its done is cut off the wings and eat them myself. They're mine!!! ALL MINE
  • I liked your videos. I've done three briskets but I have never had the patience to cook the point long enough. next time i will try it.
  • If I try to do more than four burgers at once, the fire department comes out to investigate the large quantities of smoke coming from my back y ard. How many burgers can one do at once and whats the technique for limiting the smoke?
  • I just (carefully) use a chef's knife that is normally in my hand after chopping garlic. Works like a charm..... who knows why.
  • that board would have been good for this guy. Phil Hartman, comic genius.
  • good one.
  • He is so 10 minutes ago.
Click here for Forum Use Guidelines.