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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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I love my EGG!

SamFerriseSamFerrise Posts: 544
edited 11:37PM 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!
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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!
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  • MaineggMainegg Posts: 7,787
    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 :)
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  • smbishopsmbishop Posts: 1,082
    Please share photos next time!! :)
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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  • fasteddiemfasteddiem Posts: 212
    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?!!! :)
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  • Sam,

    You are now officially an Egghead!!

    Congratulations and I hope we see some photos of your cooks!!
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  • RCBRCB Posts: 16
    What are the characteristics of an Amish Turkey?
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  • 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. 

    Simple ingredients, amazing results!
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  • tazcrashtazcrash Posts: 1,851
    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! 
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  • BotchBotch Posts: 3,149
    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.  
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  • cazzycazzy Posts: 7,782
    @tazcrash Google caputo flour

    00 flour is much better for high heat like pizza. My local super market carries it so check around.
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • Hi54puttyHi54putty Posts: 1,568
    What are the characteristics of an Amish Turkey?
    They are taken to the butcher in wagons instead of trucks.
    XL,L,S 
    Winston-Salem, NC 
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  • 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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