Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

pizza - almost there.

tazcrashtazcrash Posts: 1,769
edited August 2012 in EggHead Forum
Ok. Tonight used some pulled pork to make pulled pork pizza. I bought store dough from the dairy case, stretched by hand (biggest disagreement the wife and I have over making pizza). Applied a very thin layer of OO to prevent dough from absorbing Bone Suckin Sauce (will skip this next time). Used cornmeal on peel, put on dough, added BBQ sauce, shook, applied layer of pork, shook, and then a layer Mexican 4 cheese, shook.

I let the egg heat up, and it did get past the 500 i was shooting for, but it did settle in at 600.

Put a small bit of cornmeal on stone, cooked 5 minutes turned, then another 3 to 4 minutes.

Not bad. The thick part of the crust was a little under done, but beat effort out of 3 so far.
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3264 x 1840 - 1M
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3264 x 1840 - 1M
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3264 x 1840 - 1M
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3264 x 1840 - 2M
Bx - > NJ ->TX!!! 
All to get cheaper brisket! 

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