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Chief Chef


Chief Chef
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  • Have'nt used the gasser all that much since I got a LBGE last September but since I just won a Stainless Weber Genesis at a golf tournament (first love) I am going to keep my options open.
  • The book Smoke and Spice has a couple of very tasty vinegar based bbq sauces. We have become very fond of the mustard/vinegar type - not sure which part of the Carolinas that is from - being from up north and all.
  • Golfer - Here is a shot of my very first newbie cook - 8 and 1/2 racks in an inverted "V" rack. Didn't even know know what I was doing and everything turned out great. Served them "dry" style since there was no room to slather them up. Have since ac…
  • Amen. Beautiful dog. Sounds like you treated him right.
  • Thanks. I mostly use hickory/apple but was thinking of the apple/cherry approach as I have a lot of cherry chunks on hand. I also usually do my ribs dry and provide the sauce on the side. May have to do some probing to see which way the competition …
  • Thanks for the input. One potential judge got me started in the whole smoking business so he is well versed. The rest may be looking for the "fall off the bone" style. Either way it is a "no lose" situation.
  • No time for a trial run with anything new. Have you ever brined ribs? Not sure if that is a good step or not but was thinking about trying.
  • I favor stabilizing the temperature with the indirect method (platesetter, spider/stone, ...) already in place. I do not adjust the vents after the meat goes on.
  • Look up 2FatHead -he has a good picture tutortial on the curing and smoking of bacon. I have also experimented with several recipes including those by Michael Ruhlman - look him up on the internet.
  • Mitt tip to cuff edge. They hit me just below the elbow. For me this is particularly helpful when turning steaks being cooked with high heat on the spider, low in the box.
  • I use the 17" Orka's to move grates, stones ... A little clumsy but very effective. The 17" do pose a slight problem when cooking in the winter - tough to get jacket sleeves down in there.
  • Welcome back to Cincy Frank. Seems to me there is more than one butcher at the market - do you remember the name? Great looking dinner also.
  • I did mine this way. 8 racks. It was my first cook ever and I was nervous - turned out perfectly though. Had to trim the end two racks a little.
  • Beautiful fish. Thanks for practicing catch and release.
  • Richard - I am working on my 7th batch now. I have used both Tender Quick and Pink Salts/Salt cures with various flavorings added. My favorite features brown sugar and maple syrup, very sweet bacon. I use 7 days with the daily flip, two one hour so…
  • GG - outstanding menu you have there. Question though - what is the meat in the white paper wrap with the mesh around the outside?
  • Smokey - Your Jungle Jim's in the Eastgate area is getting close to opening. Less time driving, more time shopping.
  • Honestly have not perused the hot dog section but will check it out and let you know.
  • Usually go to Jungle Jim's every Friday at lunch and pick up the goodies for the weekend. I have been getting prok bellies, pork butts, briskets, fresh fish, scallops, mussels, sauces, rubs (NO DIZZY PIG RUBS AS OF YET _ BEEN WORKING ON THAT THOUGH)…
  • Alright already, stop! You are close to taliking me into it. 60 -70 is also the "preferred" temps for playing golf and after the cold snowy winter and drowning we've taken this spring I am looking forward to getting out on the "links" - oops, more s…
  • I read your thread when you first posted it. The Pancetta looks awesome. When the temps here in Ohio stay in the 50's (late fall) I have a good indoor spot in which to hang the rollls with steady temps, humidity and air flow, threee key performance …
  • Not yet. I have been reading up on the process however I think I will wait until late fall/early winter as I will have a nice low temperature area in which to hang the roll.
  • I have been curing mine with a similar recipe as you are using except I put a little additional maple syrup into the mix. Smoked three bellies last night using maple wood. Will try to get some pictures of sliced bacon when I do it tonight.
  • Sounds right. My last 8.5 pounder went 17 hours at 250 deg to reach 195 internal. Doing it for friends makes it a labor of love.
  • If you're near Mason, just bring some beer and 2" thick ribeyes over and I will provide you with a live demonstration.
  • Pretty precise measurement for a piece of beef! Looks good though.
  • Did a little 3-1-1 myself today. Threw in a slab of bacon for breakfast tomorrow morning. Was not too diligent on the timing of each step and still turned out very tatsy. Bacon in the fridge for slicing in the morning. Ribs were moist and flavorf…
  • I have been following the 7 day brine method, flipping each day as I go. Here is a little slab bootstrapping on a rib cook - ready for breakfast in the morning.
  • I start with the potatoes after I have stabilized the egg at 400 deg. Add the corn at the appropriate time and when they are both cooked I pull them and put some foil on them. Open the vents and raise the temps to searing levels. Always much easier …
  • No more napping by the survey crew, that's for sure. Here in Ohio we have few posionous snakes and I can't recall ever seeing any big lizards. Thank goodness.
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