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!


Following 3 people
Followed by 3 people
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
  • Re: Dry Rub St. Louuis Ribs

    Do you know if your son would like to replicate Memphis style dry rubbed ribs? 

    With memphis style (like Rendezvous) the seasoning is applied after they are cooked. I think you could still do a foil stage if you want but I would probably just try them with no foil and use the vinegar mop. I think the idea is the vinegar mop has time to cook off, then there is a final dusting of rub.  A couple of recipes: 

    To be honest I am not a huge fan of this style either. I prefer the rub to be cooked into the meat like @SocalTim described. I would probably cook them that way, and then perhaps sprinkle a little more rub on the a couple of finished ribs and give it a taste test. 
  • Re: Reverse sear thinner ribeye?

    We are not a family of huge eaters either but I like cooking thicker steaks. I just buy 2-3 steaks for my family of 5 (or one big steak if it is just the wife and I). I slice up the meat on a cutting board and let everyone grab what they want. 
  • Re: Electric pressure washers

    I like having both. I have a gas for most of my stuff. My buddy has an electric we use for washing cars, cleaning the boat, washing blood out of the garage...

    I stopped reading and called the police.
  • Re: Air fryers

    I have one that looks just like the Power Fyer XL that I got from Amazon. It is a different brand (GoWise) but it looks identical.  It does an OK job, but for the amount of space it takes up I am going to give it a "meh" rating.  I haven't had it long so only cooked on it a few times.

    So let me start out by saying that before I got this I found that I could use the convection oven and cook food on a pizza screen with a little oil and it would produce pretty good results. 

    I have cooked chicken fingers and fried pickles using pork rinds as breading and they were really good.  However, I tried chicken fingers with traditional breading and they were not great. Breading was still a but mushy.  So far I have only done frozen fries and they are pretty good; but frozen fries have already been fried once. They really weren't any better than frozen fries in the convection oven cooked on a pizza screen.  I have used it to reheat wings and they were pretty good. 

    I am planning to try some scratch fries. I have read you have to use similar tricks to making good oven fries (soak to remove starch, then dry, then air fry). I suspect I will come to a similar conclusion- not really any better than the convection oven.

    If you don't have a convection oven it might be worth it. One nice thing is it is really fast- no need to preheat; but I still could predict dropping this off at Goodwill a year from now when I need the cabinet space back. 

  • Re: Pizza & Peaches

    Nice pies, I like how they aren't perfectly round. 
    Pie are squared.  I'll see myself out. 

    Great looking grub Brent! 
Click here for Forum Use Guidelines.