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  • dougcrann said: And you best have 0 leakage at the gasket... Went gasket less after frying every one I've ever put on. Great point. 
  • I failed to mention that the sausages are I cured. I've heard 150 is ideal. Just wanted to confirm since I read loads of conflicting info on the web. My setup is a kitchen aid mixer with a grinder attachment. Cheap and effective.
  • It's a matter of.preference. I like em mid-rare and a bit chewy. Sounds weird, but I like it.
  • @jerryp I kinda thought that may be what they were but they must be the best part of the chuck if that's the case because they look really good. How do you cook yours? Direct 350. Sea salt and garlic. Squeeze of lime.
  • jerryp said: Boneless beef ribs are simply chuck roast cut into strips.  It's a marketing ploy to sell off meat.  We cook them all the time and they're fantastic.  Moderate heat breaks down the connective tissue while it caramelizes.  There may…
  • Boneless beef ribs are simply chuck roast cut into strips.  It's a marketing ploy to sell off meat.  We cook them all the time and they're fantastic.  Moderate heat breaks down the connective tissue while it caramelizes.  There may be a learning cur…
  • @jerryp, That place looks great! I've never heard of it but I will check it out when I go back in August. I've been visiting Cherry Grove for 10 years. Ny in-laws The only way I will go to that area is to stay in Cherry Grove and to get a round of…
  • There's a great place called Snookies in Little River right in the marina. Try the fried green tomato baguette.
  • I have a Vitamix. It will change the way you cook. Couldn't say a bad thing about it, other than cost.
  • I break mine down.  I drive it 4 hours to my brothers house frequently in my mid-sized sedan.  It's literally 2 carriage bolts and it's completely disassembled.
  • I use frontier if i can't find Humphreys. It's not bad. Downright awesome at 9 bucks a bag.
  • I'm a big fan of my automatic temperature controller. Takes the stress out of overnighters. Many to choose from in many price ranges. They all work pretty much exactly the same. Big differences are the bells and whistles.
  • Whenever I fire up the egg after over-indulging I end up with much less arm hair.
  • Stay warm gang.  Gonna get cold again tommorrow right into the weekend.
  • Just to close this thread out from my end.  The brisket was the best I've ever made.  Incredibly tender. 
  • I've also found pork can have a distinctive odor.  That's why I always rinse pork.  I am ServSafe certified and can assure you this isn't out of the ordinary, especially if the meat was in a cryovac package.  Hope I could help.
    in Rib Smell Comment by jerryp January 2014
  • As I speak the IT is 198 in the point and 193 in the flat.  Probe goes in like butter in all but one small spot in the flat.  Plan on pulling it and wrapping it in another 20 minutes or so.  Smells incredible and looks amazing.  Shouldve stated I ha…
  • henapple said: Due to the fact that I enjoy a cold PBR I have been labeled a "hipster". While they do drink PBR to be cool I merely enjoy it. If you enjoy a PBR while sporti…
  • Under 20 Jim beam black Under 30 Bullitt bourbon. If you haven't tried this you need to. Excellent for the price Under 40 there are several but I've been enjoying TX bourbon lately. Not sure if the distribute everywhere. Made in Dallas area I beli…
  • Bells two hearted ale. Whiskey makes me crazy.
  • SmokinTiger81 said: I got tired of waking up to monitor temps or having maverick alarm go off so I went low end with auber controller at about 150$ (After reading reviews on nakedwhiz site) Very precise and easy to use but no wifi and I don't r…
  • I ride about 325...foil at 160...roughly 1 hr per lb. Depending on other meats, sides, men vs women might consider more pork. At 60% you'll have roughly 8.5 lbs. Concensus may be 3 sandwiches per lb...24 sandwiches. I usually eat an 8 oz s…
  • 6-5 rather.  I've had a few.
  • 5-4 baby!!!  We got the East!!!
  • Hot and fast indirect.  Best way to avoid breaking the shells and overcooking the meat.
  • I would be doing my local grocer/butcher a disservice if I didn't mention that their beef, though choice grade, is awesome.  Benefit of a small, family owned grocery store.
  • I should've stated that it was definitely choice.  I knew I wouldn't be able to emulate a prime dry-aged.  I have, however, eaten several of them and an just curious if I can vastly improve an average steak.
  • RRP said: I dry age all the time at home. I'm in the camp that prefers to use a product called a Drybag. Whether you go commando, salt or Drybag my personal opinion is any thing under 28 days is a waste of time. I prefer 35 days for thinner sub…
  • Thanks LS.  I'm really looking forward to it.  Dry-aged steaks in my area are 25.00 a pound and I was able to get the whole strip for 4.99 per pound.  Even if I lose 20% to evaporation and trim, I'm money way ahead.  Can't stress enough how much I w…
  • I have the same probe and love it.  The key to an ice bath test is using crushed ice and just enough water to come to the top of the glass you're using.  Just those variables are enough for the slight difference in your calibration test,  Boiling wa…
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