It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
<p />After all the talk about pizza recently we decided to make what I believe is our first pizza in the year 2000.[p]This was oor best deed dish yet. Temp was 15* outside, but 550* in the BGE. We put the plate setter in for 30 minutes after the egg got up to 550*. Then the deep dish pizzza went in. It baked for 25 minutes and we declared it done. Crust was cooked through and was nice and chewy, all the toppings were done to perfection.[p]We used the "Pampered Chef" pan mentioned here earlier. We dusted the bottom with cornmeal. The crust was a food processor recipe Mary uses frequently. The toppings were tomato sauce made with organic farm canned tomatoes, chicken, pepperoni, red bannana peppers, onions, roasted elephant garlic and mozzarella and parmesean cheeses.[p]This was good eatin'.[p]:-)[p]Fritz