Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active


  • I do my drumsticks direct @ 350º but I use an elevated rack. Turn every 20 minutes, once they have absorbed the smoke flavor and have a nice brown, I coat with BBQ sauce and let finish out the cook until 180º internal. I do not like my chicken dripp…
  • With regards to flashbacks I bought a pair of Steve Raichlen gloves and they are pretty much the "Bees-Knees" Steven Raichlen Best of Barbecue Extra Long Suede ...
  • I usually lay them flat, only because I did not have a rack. Either way if you are Eggin' and eating ribs, how can things be bad?!
  • Is there an advantage to using a vertical rack Vs. lying flat on grid? Just got a rack for X-mas.
  • I do duck breasts pretty often and the trick for me is to cook the breasts indirect @ 350º for about 30 minutes. Then you need to remove the plate setter and grill skin side down over direct heat for about 10 minutes. Make sure you score the skin pr…
  • I bought it and it was about 2 lbs. Another thing I forgot to mention was that I made a simple poultry brine and soaked it over night. I promise my next post will have a more structured format to present these details without being prodded. rookie m…
  • French mustard wine recipe was: Dijon mustard White wine Olive oil Salt pepper Shallots Garlic   I did not measure anything; I just mixed until it tasted good. Then I coated the rabbit in the sauce, wrapped it in saran wrap while I g…
Click here for Forum Use Guidelines.