Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

I love my EGG!

SamFerriseSamFerrise Posts: 544
edited November -1 in EggHead Forum
I have had my EGG for 1 year now and I wonder how I ever got along without one. I have baked bread, pies, pizza, calzones, and stews. I have smoked all the favorite BBQ cuts of meats. I never had one bad experience yet. I lights fast and comes up to heat in no time. Last Thanksgiving I smoked a 14 pound Amish turkey. It was the most juicy and delicious bird we have ever had. I also smoked a 14 pound untrimmed Beef Brisket that was phenomenal. Last week I smoked about 40 Chicken Wings. I put one of my own rub recipes on them and let them soak up the goodness over night. I fired up the EGG and got it stable at 225 degrees with Hickory chips in the fire box. I let them go for 2 hours then shut the EGG down and let them rest for another 30 minutes. I never opened the lid once but when I did it was a great sight to see. I am so sorry I didn't get my camera. Everyone added their own sauce at the table and they were just fabulous. We will never buy wings at any restaurant again.

Simple ingredients, amazing results!

Comments

  • SheepDogSheepDog Posts: 176
    Be sure to keep a camera handy, should always be ready to capture egg porn should the opportunity present itself! :laugh:

    Glad you hear you've enjoyed it so much!
  • MaineggMainegg Posts: 7,785
    Welcome :) we are all a little passionate about our eggs LOL sounds like you are right up there :) they are a wonderful thing for sure :)
  • smbishopsmbishop Posts: 956
    Please share photos next time!! :)
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • fasteddiemfasteddiem Posts: 199
    I've had my for three weeks. I've done pork butt, ribs, burgers, homemade sausage, hot dogs, and several veggie sides. I repeat the sentiment...How have I lived 30 years without one?!!! :)
  • Sam,

    You are now officially an Egghead!!

    Congratulations and I hope we see some photos of your cooks!!
  • RCBRCB Posts: 16
    What are the characteristics of an Amish Turkey?
  • SamFerriseSamFerrise Posts: 544
    My father was in the pizza business in the 50's and 60's.  I spent my summers and weekends learning the craft and making the pizzas.  I have 53 years experience and there isn't much I have not seen or done with pizza.  I bought my EGG 2 years ago and I am so pleased with the way it cooks my pizzas.  I use 00 Tipo Italian style flour for the best dough when cooking in a wood fired apparatus such as the EGG.  I keep my temp just under 500 degrees because I like a thicker pizza and deep dish pizza.  These require longer cooking times and if the fire is too hot it just burns the pie.  I was raised in the Metro Detroit area and we had many great pizza shops there.  I am not a fan of the NY style pizza, although, so pizza is just better than others.  Its all a matter of personal preference.  I invite my neighbors over on pizza nights and we enjoy some great pizza cooked on my EGG.  It is the best cooking system I have ever seen. 
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    Simple ingredients, amazing results!
  • tazcrashtazcrash Posts: 1,747
    Sam, Is there another more common name for that type of flour?
    Also what kind of store can u find it in?
    I also prefer a thicker crust with some nice holes in it. Like momma used to make.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • BotchBotch Posts: 2,140
    What are the characteristics of an Amish Turkey?
    They don't use computers or cellphones.   :D
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.
     
    Ogden, Utard.  
  • cazzycazzy Posts: 4,613
    @tazcrash Google caputo flour

    00 flour is much better for high heat like pizza. My local super market carries it so check around.

  • Hi54puttyHi54putty Posts: 1,264
    What are the characteristics of an Amish Turkey?
    They are taken to the butcher in wagons instead of trucks.
  • My father was in the pizza business in the 50's and 60's.  I spent my summers and weekends learning the craft and making the pizzas.  I have 53 years experience and there isn't much I have not seen or done with pizza.  I bought my EGG 2 years ago and I am so pleased with the way it cooks my pizzas.  I use 00 Tipo Italian style flour for the best dough when cooking in a wood fired apparatus such as the EGG.  I keep my temp just under 500 degrees because I like a thicker pizza and deep dish pizza.  These require longer cooking times and if the fire is too hot it just burns the pie.  I was raised in the Metro Detroit area and we had many great pizza shops there.  I am not a fan of the NY style pizza, although, so pizza is just better than others.  Its all a matter of personal preference.  I invite my neighbors over on pizza nights and we enjoy some great pizza cooked on my EGG.  It is the best cooking system I have ever seen. 
    Come clean with the dough recipe! Sauce too if you have a good one. 

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