Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Char-Woody help

CsgCsg Posts: 17
edited November -1 in EggHead Forum
I think it was you that posted cooking a Digiorno pizza could you please give me the time and temperature again. I can't find it in the archives. Thanks
·

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Csg, Sorry if I am too late, and if your already past the dinner, I hope it turned out well.
    I assume its a frozen dinner and I think mine was a Franchesca or similar..forgot now but it was a rising dough forumula crust.
    I did this one by thawing out the pizza to a near fresh unbaked consistancy, and placed it on the hot pizza stone simply with the round cardboard that it came with. I had the BGE at 500 to 550 F...and rotated the temperature with the solid top cap from around 475 to 550 by placing the cap on and off..like a throttle. All vents wide open other than the capping and uncapping..Watch the dome thermometer and use it for the regulator time.
    The pizza stone by itself on 3 firebricks on edge for a base on the standard grill. Or use a platesitter same way. Add the stone if you wish. I have used both ..sitter or stone or both..
    Takes about 20 minutes for a nice raised browned crusting and melted cheese toppings. Ya got me hungry again..
    Hope this wasn't to much info...Cheers..C~W[p]

    ·
Sign In or Register to comment.