We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
When Spin said he did this I thought he had to be kidding. I could not imagine doing a pizza in the Mini BGE. So, we tried it Saturday night. There are no pics because we ate them so fast. :-)[p]I placed two stones in the mini warmed 'em up for about 20 minutes at 450*. In went the pies. I took 'em out att 5 minutes.Perfect.[p]The last pie (#5) I cooked for about 7 minutes as the temp had fallen to about 375*. Perfect.[p]When we were done I removed the stones and there was practically zero lump left. THE mini was holding a temp of about 375* with no lump.[p]This was an incredibly fun way to do pizza. These small pies allowed for lots of individualization with toppings and we did not use much lump.[p]I don't know why I ever doubted the mini could do it.[p]Fritz