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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Anyone every heard/used a "baking steel"?
Somebody sent me an article on making pizza on a steel vs a stone.
Thought the article was interesting:
You put a touch of EVOO on it and you could have a fried dough pizza.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
Carbon steel transfers heat much faster than cast iron, and much, much faster than a stone. The problem with using that in an egg will be at high temps - you can overcook the crust relative to the top. Notice in that link the guy heats the steel, then cranks the broiler on - the broiler is direct heat from the top of the oven. In the egg you aren't getting direct heat on the top of anything.
Brilliant for oven pizzas, probably work great in the egg at lower temps (sub 500) but I'd stick with a stone or cast iron in the egg if you like to do 'em fast and hot.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
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