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  • I had a malignant melanoma removed 11 years ago and since then have more biopsy scars than I can count. Currently (literally) sitting on surgical sutures. This particular mole never saw the light of day. No matter. Pay attention. See your doc and tr…
  • Thank you everyone. I have many well-loved shiny CI skillets, but this is the first time I've purchased one pre-seasoned. I've always used Crisco shortening for seasoning. (It's what my mom told me to use) However, I only have the butter flavored st…
  • RodgerB said: flachick said: I made a 12 pound spatchcock turkey today, raised direct. 375, 2nd grate on a couple of fire bricks from Home Depot. Perfection! Time start to finish? I was looking for 160/180 breast and thig…
  • I made a 12 pound spatchcock turkey today, raised direct. 375, 2nd grate on a couple of fire bricks from Home Depot. Perfection!
  • So for the pineapple, do you just take the top off and put it in the ground, or do you root it and go from there?  I've had experts tell me both ways. There are pineapple plants all over our neighborhood and we would like to join the party.
  • We smoked 4 turkey drumsticks this morning. Brined, rubbed with molasses bourbon rub, 250-ish indirect. They were done in 2 hours (175). This was annoying because I had planned for a minimum 3 hour cook and hadn't started any of the sides. My advice…
  • @BYS1981, our Cate (best dog ever in the history of the world, apologies to all of our dogs over the years) is a rescue Catahoula pit bull mix. She curls up next to the BGE whenever it smells really good. Our sweet Bow, who passed two years ago at 1…
  • If you have questions about the Orlando area and getting from "here to there" my email is [email protected] I'm no tour guide, but I'm more than happy to offer an opinion or suggestion. Cheers, Syd
  • We live in Orlando and there are a couple of good bbq places around. On Maguire Road in Ocoee, there's a place called Red Eye Barbecue. The owner started out with a very popular food truck and went from there. He's also an Egger. In Winter Garden, t…
  • For chicken and fish we use, individually or a combination of, Penzey's Fox Point, Trinidad Lemon and Garlic, and Ruth Ann's Muskego Ave Chicken and Fish Seasoning (salt, pepper, garlic, lemon, onion). For ribs and Boston butt, I've been making my o…
  • This is our first New Years with an Egg.  We usually do a bottom round, rare, with homemade horseradish sauce on yeast rolls.  We also cook a spice rubbed pork tenderloin. Can't wait to see how it all turns out off the Egg.
  • For this exact reason, we're roasting two 10 lb. turkeys. One traditional with stuffing in the oven.  The other, spatchcocked on the Egg. Different, delicious leftovers for everyone.
  • That is one of the few very tricks I figured out (on my own!!) right off the bat. My problem is that because I'm now using them in the Egg, my racks are here, there and everywhere and I have to go hunting for them. Chaos.
  • Thank you everyone for all of your helpful comments and suggestions. Much appreciated. And to Philicious, the syrup was at room temp.
  • I willingly eat hot dogs perhaps twice a year. My "go to" brands are Hebrew National Fat-Free or Sabretts. Without seeing this thread, we egged Sabretts for lunch because I read Elise's blog on Hot dogs topped with salsa made from…
  • Well, it must have hit another stall at 185, because it didn't move but a degree or so after my last post. I finally brought it inside to finish in the oven, but it fell apart when I was taking it off the BGE. Have any of you ever had a BB pull at 1…
  • Thank you three. I don't really care about the smoke ring since I'm going to pull it. Just want the bark and juicy goodness. It's currently right on target at 185 and smells divine.
  • Having read the responses, I think Lit is right. It depends on where you live in the Central Florida area. ALL the places mentioned are top notch. Let us know where you go and what you think.
  • Count me in as another vote for Ace. We use the one in Winter Garden. As for meat, The Meat House on North Orange Ave in Winter Park is great.  Not necessarily inexpensive, but it's a butcher shop and they can get you what you want/need.  Plus, ther…
  • Thank you both. The corn is done. It appears that today is one of those days where the ribs don't want to finish cooking anywhere near the time they should. It's all good. We'll eat tasty EGG food when it's ready.
  • @Travisstrick...sorry it took so long to get back to you.   Today was crazy.  I would love to have your cousin's contact information. We'll be heading over there in a week. Thanks!  If it's easier, my email is [email protected]
  • Married to a mechanical engineer. Any recommendations for a fishing guide in the St. George Island/Apalachicola area?
  • You've probably made your decision already, but I say pull it, cover with foil, and eat after Bubba wins this thing. Or Louis...
  • Some of the pieces were really thin and others were quite thick. I got the flames going and grilled them with the lid up and the thermapen handy.
  • Stike, you make it sound so easy. I'll get there, even if it takes me 13,657 more posts. Thanks.
  • Stike...I know! That's why I said today was a miracle. I caught the temp on the way up, Somehow, I stopped it and stabilized it at 275. Lucky lucky me.  I've spent many of my egg moments retreating from a high temp. Am I wrong to get the coals glowi…
  • Boatbum, that's just it.  The start. And I'm thrilled that I'm getting there. The downside to today's cook is that I didn't pay much attention to the meat. Country style pork loin ribs.  Everything I read said 2 hrs at 275 to reach 150 before adding…
  • Thank y'all for the advice.  We're going with plan "C." My son, who does the overnights for us, informed me he's not going to be home tonight.  But, he volunteered to get up early tomorrow to help get things started. So it's pulled pork for dinner i…
  • 85/15 grass fed ground beef from Whole Foods.
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