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Last Active


  • Butt here as well. I've never tried the picnic so I can't really compare.
  • Thanks for the tips Cen-Tex. I finally located and attempted a whole packer last week and it was an epic fail. I wound up with pulled beef which I believe meant I overcooked it. It was edible, but I wanted to end up with nice slices. It fell apart w…
  • No mustard here either. I've never seen the need for it as the meat always seems to be moist enough to bind the rub with no problem.
  • Looks like a blast. Have a good time and don't drink too much of that beer, ha.
    in Guten Tag Comment by ncbbq August 2012
  • There is a place near the Outer Banks of NC called the Weeping Radish. They are a farm and brewery and also have a small restaurant there. They also have their own butcher that makes fresh sausages including hot dogs. We went there for the first tim…
  • Sounds like fun. Not sure if they have this in SC, but there is a sauce from NC that is in most of the Grocery stores here called George's. It is a bit of a cross between the east and west NC Carolina sauce and is pretty good. That is what I use whe…
  • Woodford Reserve or a good IPA. For you Woodford Reserve lovers, I just visited the distillery a couple of weeks ago when I was near the Kentucky area. I must say it was a great tour and the scenery in Kentucky was great. First time I'd ever been th…
  • Welcome, sounds like you are well on your way. I would definitely start with the pork butt as these are really easy to get great results. Then give a brisket a try. Don't be discouraged if your first briskets aren't awesome. They are tough to get go…
    in New Egghead Comment by ncbbq August 2012
  • Nice looking pizzas you got there. Welcome to the club and happy egging.
  • Nice, better stock up. We don't have a Menards down my way though. Oh well.
  • Welcome and good luck with the butt. It sounds like you are on the right track. Butts usually come out great on the egg. Enjoy.
  • So do you have to have the plate setter to smoke?? It is highly recommended. You need some way to redirect the heat so it is not getting direct heat from the lump. While others have used other methods to achieve indirect heat, if you have a pla…
  • @cazzy, point taken.
  • @cazzy, I'm not questioning his abilities. Myself and others have just noticed through several threads that he has a tendency to be a bit of a negative nelly. There is constructive criticism and there is being an a$$hole. We all come here seeking th…
  • Looks good. I want to try one of these some time too. I need to find one in my neck of the woods first though. Folks have told me Costco has them but I am not a member.
  • Don't mind SamFerrise, he's just an a$$hole. He has already pissed off quite a few people here. He never has anything nice to say. If you enjoyed your pizza that is all that matters. Don't let him get you down.
  • I have a very simple recipe that I and others I have served enjoy. Basically just rub with Bad Byron's Butt Rub. 50/50 hickory and apple wood chunks mixed in the lump and a couple on top Plate setter legs up with drip pan Cooking grid on plate sett…
  • I have always been afraid to use mine for high temp cooks as well.
  • brush the crust with some olive oil next time, it will look perfect. Is that before or after cooking? Still working on getting my pizzas where I want them to be.
  • I would take pride too if I could make a rub. I do not know much about mixing flavors and would probably end up just copying the ingredients off of another rub or using a recipe from the web so I just go ahead and buy them. I like several Dizzy Pig …
  • Welcome, and happy egging.
  • Looking good. This will be a nice setup.
  • I say go for the ribs. I will not be egging for a while as I am out of town this weekend. Back to work for three days and off to vacation which will have me out of town the next two weekends. I will miss the egg but ready for vacation. Hopefully you…
  • @Griffin, good point on minimizing the variables.
  • I think it has something to do with turning the connective tissues to a gelatin or something. No expert here. The fact that it is conventional wisdom from well over 100 years of bbq history is enough for me. I learned it from forums like this one an…
  • The Cen-Tex Smoker, thanks for this time/temp guide line. This also answers a question I have had in the back of my head. I finally found whole packer brisket in my area and hope to do one next month when I have the time. The one I found was a 15 lb…
  • Looks like a success. Look at you training the next generation of eggers.
  • I'm trying to stay on those fellas good side so they will help me next time I cook a brisket. Hopefully they won't get to mad at me for some friendly taunting. I got your back though @pasoegg.
  • Mustard is optional. I never use it. Just rub right on the meat. I haven't had any problem with the rub sticking and always get a good bark.
  • @Wolfpack, B's is good but I haven't been there in years. I've actually been living in the Triangle for about 14 years now. Looks like the Texans got their tails a little ruffled over this BBQ list. Don't they know BBQ is pork? Just messing with you…
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