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  • steaks, chickens, piece of cake... in my experience slow and low is the thing to master on the egg.... Steaks are 2 minutes each side at MAXIMUM (1200 degree) heat.... well seasoned flip many times... pull when reached desired temp (based on ther…
  • Roudy, Thank you for the inspiration! I've already had one and flew away from the nest... but have 3 more to prepare how to fly! The egg will help me! Thank you for the reminder!!
  • OK... I didn't weigh the packer briskets before I started, but they were probably around a 14 lb brisket. Both briskets I used the same rub, and the same injection, both briskets I put water in my grease catch pan to keep a sauna effect in the egg…
  • Squeeze wrote: four hours out of the foil (if it is humid, a little longer), in the foil (with some good stuff) til 200ish or when the thermometer goes in like a hot knife into butter. -Kevin Thanks Kevin... maybe I'll try that next time.
  • asianflava wrote: Is Myron's book out? He told us about it but it wasn't available when I took his class.
  • 275? with foil? for how long? when do you foil?
  • nope.... using pretty much the same methods. Same Rubs, Same Injections, just cooking at a higher temp for the second one. 350 degrees for this second one
  • I've made about 100 briskets with my charbroil offset box smoker. I made my first one on the egg on Sunday. I had less than stellar results. MY Problem is I can't get my egg to cook that low for any length of time without the fire going out compl…
  • Yes, that would work too! :P
  • We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. The key was to start with dry meat. We moved the steaks straight from the fridge into a 275-degree oven, which not only warmed them to …
  • Wow that's a great idea! Some people add appeal to their homes by upgrading various parts, adding a hot tub, etc... But a BGE? Brilliant!
  • Wow... Dr Fidel! I've seen that happen too, actually on the little bottles when I used them on a coleman campstove while out in the woods, they collect frost on those no matter how hot or how long you run the stove. Thanks for the explanation!
  • The 1/2 round pizza stone is the closest I could find to that...
  • Lamb was commonly mixed with beef when I was stationed in southern Spain, it had a little bit of a sweet flavor to it that made those burgers EXTRA delicious! Often times those burgers were topped with thinly sliced ham, and a fried egg... YUMMMMM
  • WOW that's a LOT of butt right there! Looks great! I've got one in the fridge, ready to go, I've just got to find the time I can be home long enough to watch it.
  • I've tried many different types of rub. Some do a great job in bringing out the flavor of the meat, others, not so much. If you find a rub that you like it can make all the difference in the world! The best brand I've found up in my neck of the w…
  • Well I did start up the charcol and head inside to get the ribs ready. When I went back out the dome temp was up to 700(ish) and I cranked everything down... that's when I noticed the burnt gasket. It seems to be seating fine, and even held a prett…
  • Wow... looks fantastic! I'm gonna have to try this one out soon!
  • From Steven Raichlen: VINEGAR SAUCE 2 cups cider vinegar 1/2 cup plus 2 tablespoons ketchup 1/4 cup firmly packed brown sugar, or more to taste 5 teaspoons salt, or more to taste 4 teaspoons hot red pepper flakes 1 teaspoon freshly ground bla…
  • WOW that looks amazing! I have never thought of trying bacon, but you have inspired me! Now I've just GOTTA try it!
  • This is the only pizza crust I've tried homemade... it's by far the best tasting pizza crust I've ever had! Not too thick, and not too thin... And simple!
  • and oversized rubber boots?
  • Mickey wrote: Welcome to our little part of the world. Where are you from? Medical Lake, WA (a little town outside of Spokane)
  • Great idea on the pork butt! I love just about anything when it's cooked low and slow, the smokey flavor is unbeatable! Also... I found grandpa grubs thread you were talking about! WOW LOTS of great info there! Thank you soo much! http://www.e…
  • chocdoc wrote: What is the material they are made from? It says it's "FDA approved" so I'm guessing a light guage stainless steel woven wire mesh. If it's not, you certainly could use that! I've got some at work...
  • Are you sure you can BBQ without a beer in your hand? I have never heard of this before... :huh:
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