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!


It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Austin Egghead


Austin Egghead
Last Active
  • Re: Custom Cutting Boards

    Would also be interested.   Does he do any of the craft shows?  Is there a website?....I don't do Facebook.  Be a great DIL b'day gift.
  • Re: Challenger vs. Southern Outdoor Specialities vs. Tim's Stainless steel table?

    We have had the Southern Specialities SS table for almost 4 or is 5 years ...not a problem one and looks as good as day we brought it home.  I don't think you could go wrong with any of those three.
  • Re: First Rack of Pork

    Don't over think the cook.  Keep it simple.  I have cooked both direct and indirect without much difference in the final product.  take the rack out and hour before it goes on the egg and slather it with course Kosher salt (wipe off excess salt grains before placing on the egg and season to taste).  Cook till IT in the horizontal and vertical center reads 130-135.  Carryover will take it to about 145ish which is still plenty red and juicy and the ends will please the eaters who don't like to see pink.  If not one care about red pull when IT is 130.
    Good luck  
     BTW if you can get your hands on a good quality peach jam thrown that in a sauce pan add some liquor (Bourbon) to thin and brush over the pork while resting and serve the rest at the table.
  • Re: WHO in their right mind would cook a ........

    You said it all Granny, they weren't even in the left mind....That is one expensive ay to make inedible jerky.
  • Re: Resting Meat - A Busted Myth!?!?!

    Thanks for the post and the links, very interesting read.
    The amount of rest time a steak gets at our house is dependent on time it takes to bring the sides to the table after the ribeye has come off the egg. I dont worry about the juices on the platter. The sliced meat can be run thru the juices and whatever juice left over at end of meal ....well that is what bread is for, sopping up the leftover. :)