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Are you still thinking about getting a pallet of Ozark Oak and selling some to interested parties? If so, I'm still interested...thanks. I live in Fairview. Dennis...214-683 3315.


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  • Thanks for the info on blade tenderizing...didn't realize that there was such a process.  Will be vigilant in the future.
  • Haven't checked mine in 2 years...based on above comments, thought it best to take a peek. Placed tip in boiling water....hit and held at 100C.  Guess I'm lucky...but I always cook to temp with my trusty Thermapen.
  • You may want to try Hirsch's meat market in Plano...NW corner of Parker and Alma.  You can sign onto their web site and be notified of sales.  Excellent meat and poultry....very friendly staff.  Been going there for 15 years.
  • Looking forward to it!!!
  • Turkle....I pay $11 per bag in Dallas area. Where are you located? Nearby I hope!
  • My favorite is Ozark's getting rather pricy though.  I pay $10.99 for a 10lb bag in Plano, TX.  I've tried Whole Foods house brand 365...something like $5.95 for an 8.5lb bag.  For the price, it's very good.
  • Voted
  • Welcome!!  I follow the same process you do, with the following exception....prior to placing the platesetter or grill on, I want a bed of hot embers showing.  This may take upwards of 15 minutes with the bottom and top vents wide open.  Once the em…
  • Dave...thanks for the post.  Just ordered 6 packets of 3 different spices from Arora Creations.  Love Indian dishes, can't wait to try them.
  • Almost all are raised direct.....
  • Elliott's Hardware is now charging $11 per 10 lb bag of Ozark Oak.  Anyone in the Dallas area know where I can get it for less??
  • Mickey....I was thinking of getting the adj rig but didn't want to spend the $ since I have a platesetter and a woo.  My gut tell me I should get the rig anyway.  Who's right gut or my wallet?
  • I agree that turbo ribs are the way to go. I'll be smoking some St Louis ribs ready by game time.  Only choice remaining is which rub to use.  Decisions, decisions, decisions......
  • Pork tenderloins are one of my favorite cuts of meat.  I normally use Texas BBQ Grand Champion rub....cook it direct @ 400* dome on raised grill till internal temp hits 140.  I rotate the loin every 10's easy to overcook, check temp oft…
  • Thanks for sharing this info again.  I always use you descriptions to initially set my BGE for the temp I'm aiming for...then I fine tune it to my liking.  Thanks've been a big help to me and others, I'm sure.
  • Red one was delivered yesterday.....Blue one en route. Happy days ahead for my son and son-in-law. The old man has had his for 2 years...still working great.  Love it!
  • Thanks...just ordered a red one for my Russian son-in-law.
  • Had goose for Christmas...the breasts you made looked great, think I'll try them instead of a whole goose. Where did you get the breasts?  Oh, what is your pizza plate resting on?  Thanks..
  • I do mine on the grid...raised, direct, dome temp 400*. I keep the meatloaf in the fridge till the last minute...feel that cold meat will stay together better than that at room temp. Best tasting meatloaf ever.
  • From what I subsequently read...stewing hens have outlived their laying days, are 2+ years old and need to be cooked as their name implies. They are supposed to be most tasty if simmered for many hours. My wife loves homemade chicken soup...I always…
  •  VI.....I wish I had purchased the costly would have cost $5000 vs nill...these reading glasses are a pain. I was penny wise, dollar foolish. Oh well. Was advised to wear sunglasses...but don't seem to be overly sensitive to light. I liv…
  • Received a GE electric carving knife as a wedding gift 47 years ago. I only use it when slicing turkeys...perhaps 2x a year. I own various "good" knives...but for some odd reason ( sentiment, I guess ) I continue to turn to my trusty GE for my big b…
  • My vote is in! Good luck.
  • Great looking dish! I get all my lamb from Costco and I think you can buy chops like those for less than $15 a pound. Haven't got them in quite maybe they are pricer then I remember. Anyway, try Costco or might find a price m…
  • Mine are also Wusthof Classic....had them for 15 yrs or so...they continue to do a great job. Initially, I had a similar Wusthof sharpener. It was OK, but not great. I replaced it with a Spyderco unit a number of yrs ago. The Spyderco is excellent f…
  • Very nice. I do mine direct @ 350* dome.
  • Texas BBQ grand Champion is my go to rub. I've tried many different brands...they are all good, but Texas BBQ hits my taste buds just right. Oh, my better half also thinks it's the best....and that means I can cook and cook and cook and cook..... 
  • I think the oval stone will be the solution for the dry rib ends...and be better than my plate setter for all indirect cooks. Problem... currently have an old WOO2 (think that's the style I have) and I understand the oval stone won't work with it. S…
  • Cullum, thanks for the tip re oval stone....I'll check it out.
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