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  • Have about a 9# brisket on since 10pm last night...should be done in a couple hours...
  • Awesome, you're gonna love it! I ordered mine a couple months ago and had to wait about 2 weeks to get mine as they were waiting for a shipment of controllers. They let me know when I ordered, so it wasn't a big deal. Get some pork butts ready …
  • I use this one: picked it up for $29.99 a month back on sale. One thing I had to do was update my stoker firmware to allow me to setup the proper gateway so I could use port fo…
  • I have a separate garage fridge that is mainly storage for future cooks! Where in Holly Springs are you? I used to live off Bass Lake Rd. across from Devils Ridge.
  • Thanks Andrew! I always stock up on 5-6 butts when Harris Teeter has these on sale (about once ever 2 months).
  • Looks great! Make sure those pics make it into the wedding album!
  • I'm seeing a 25" LCD monitor on "woot" today...Todd's Dirt is pretty nice rub, and I think you can order more than 1 with the fixed shipping.
  • They are the most annoying folks on Food Network! There food is always sloppy and doesn't look appealing. Not to mention their "lust" for each other on the air...
  • Going to try my first pastrami this weekend. Have the soaked/rinsed corned beef all seasoned and resting overnight in the fridge...will fire the egg up around 6am in hopes of having it ready for lunch!
  • The wings look great! Do they get crispy at 300F indirect? How long did they take?
  • Thanks, got one! Be sure to select "Budget" shipping or they will charge you $7.30 for "standard shipping".
  • Steak looks great, eggcellent job! Looks like a Nomex gasket on there, are they finally shipping these with Nomex gaskets now?
  • Yes, that's the way they are being made now. Must be a pretty new firebox, as I think these have been phased in over the past few months. I bought my new large BGE about 6 weeks ago and it looks the same. Here's a link to some discussion on the…
  • Carolina BBQ in Statesville (about 15 mins from Mooresville) has some great BBQ. Also, here's a great site about the NC BBQ Trail if you have a chance to tour the state at all.…
  • yarddawg308 wrote: nc Where in NC are you? I'm outside of Raleigh. Lots of dealers around here with Large/XL's to look at.
    in egg size Comment by BBQbadge May 2010
  • WhackMaster719 wrote: You have to send in the original receipt? I didn't do that and don't recall seeing where it asked for it... Wonder if I'm not covered now... :ohmy: Same here, the book (I think) said to mail in the warranty card, but…
  • Good deal, I missed out on these a couple weeks ago. In for 2 packs today, will be great for spiedies! Thanks for posting!
  • Great looking ribeyes!
    in Recent cook Comment by BBQbadge May 2010
  • DaVinci's is pretty good, it's "Rogers Rd" off of 1-A in Wake Forest. Also, near Cary there is "The Meat House" in the Saltbox Village off Kildaire Farm Rd. which is a "chain" now of butchers starting to pop up around the country. (http://themeath…
  • Great looking duck! Add me into the BGE koozie "raffle", thanks!
  • Stay safe and best of luck! Lots of prayers for OK and KS tonight!
  • $1.39?! I'm jealous! But I'm in the mood so I'm on my way to the store now to spend probably $1.99. Don't care - need a fresh butt!! I put so much rub on mine, I can't even tell which side has the fat cap! Seriously! But then, some guys don't eve…
  • $6.37 for a 10# bag of Royal Oak lump at Walmart. This is the best price/quality I have found and always grab a bag or 2 a week...
  • AZRP wrote: Blues Hog for ribs and chicken, for pulled pork I use this western Carolina recipe. -RP 1 qt cider vinegar 6 oz yellow mustard ¼ lb butter ¾ T salt ½ T black pepper ½ T cayenne Juice of ½ lemon ½ t sugar 32 oz catsup …
  • Bone Suckin' Sauce (Thicker Style) for ribs For pulled pork, I use either a homemade Eastern NC style or sometimes a Western NC based sauce
  • Seems like a decent thermometer and comes with a "bonus" high heat probe: [ul]52” Silicone probe wire is soft, flexible with temperature rating of up to 450F[/ul] [ul]Also includes an additional high heat bbq probe in a stainless steel wire shea…
  • I was hoping to go, but saw last week that the registration was closed. :( I'm a new "egger" and thought it would be a good way to meet some of the NC eggheads and get some tips....Guess I'll have to wait til next year.
    in NC Fest Comment by BBQbadge May 2010
  • Look great! What temp did you cook these at, and did they get crispy? That's the one problem I've have had with my wings unless I do them direct around 375.
  • I HATE when work gets in the way of a good cook!
  • Damn, that looks awesome! Making my mouth water right now....doing a Spatchcock chicken tonight myself
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