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  • Smokey,[p]We had 5 adults and a 10yr old. Found a friend at the butcher shop sho cut down a 4+ pounder to 2.25lbs. it was a big hit....[p]DD
  • DrummerDawg,[p]Here is the finished product... [ul][li]finished[/ul]
  • DrummerDawg,[p]Here is pick 2 after the searing... [ul][li][url= enderloin2.jpg]after-searing[/url][/ul]
  • mad max beyond eggdome,[p]Thanks - sounds right up my alley. We'll see what anyone else has to say. I don't have the skillet, but no big deal.[p]DD
  • Banker John,[p]I also have what you are trying - won't work. I simply use the disposable aluminum drip pans with the vrack in the drip pan. Works like a charm on everyhing. The one trick I learned was to put a piece of aluminum foil over the drip pa…
  • Washog,[p]I did 4 6.5lb butts in the medium over thanksgiving - 26lbs. Took about 24 hours. I usually cook butts at 250 for 20 hours, but I did these at 275. I had 3 of them stacked 'vertically' in a v-rack and the 4th laying on top. Worked great. T…
  • Wardster,[p]Keep on cooking. Once it is done (200+) then you can pull it and put it in fridge. It will reheat very well. When reheating mine I put some in a freezer ziplock. Make sure the ziplock is open and put in microsowave at 40% power for a cou…
  • Wise One,[p]I too did a cook like this for my sunday school class while camping a couple of months agao. I put 20lbs on my medium and another egger put 15lbs on his small. Man - did the campground at Stone Mountain smell good that Friday and Saturda…
  • Wardster,[p]I cooked two 7-pound butts for super bowl party this year. That was the only time I have done 2 at once. There were 12 people there and some had 3 sammiches. We still had some left over. As a general rule I use the .5 pound per sammich r…
  • YB,[p]Gatcha! I wasn't even thinking of the fire ring down there. Good plan and easy to remove.[p]DD
  • YB,[p]So do those grates hook together or does the top grate "stand" on the lower great? I can't tell from the pics.
  • Basselope,[p]Amen brother!!! When I cooked my first Butt I could not believe how good it is. Now I am spoiled. I still like pork sammiches in bbq joints, but I like my stuff better. Maybe its the fact that I cooked my own or something. I don't know,…
  • Jody M,[p]I have a Medium and it suffices 95% of the time. I love it. I have had the medium for 4 months now and I have cooked most of the staples - chicken, turkey, boston butts, steaks, fish, wings, loins, hamburgers, shrimp, etc. Just this past w…
  • djm5x9,[p]I agree. This method works every time as long as you can stablize the temp. I know others make comments about the lump thing, but in my medium I find that if I use the sorting method to some extent then my fire stays consistent throughout …
  • MollyShark, LOL!!!!
    in EGGS?? Comment by DrummerDawg March 2002
  • WMK,[p]Thank You!!! I have gotten to the point where I don't even read some people's posts because I know that there is nothing but some whining in them. There are a few people here who are always just trying to start something.[p]DD
    in ENOUGH Comment by DrummerDawg March 2002
  • ravnhaus,[p]Ah yes... I did the same thing on Saturday. I also see the Asparagus on the plate. That is my favorite steak-side vegetable.[p]Great pics.[p]DD
  • Cat,[p]I'll take the beer advice. I didn't fork test in several places. Just one. The stall must have been the issue. Shouldn't have forced it.[p]Thanks for your comments!
  • Cat, I took the internal temp to 195. I also did the fork test and it twisted fine. But, there was a section in each butt that was "stuck together" and hard to pull. Almost like grissle (sp?).[p]So - from what you are saying I should have just held…
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