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The first 3 cooks

edited 12:33AM in EggHead Forum
were a success. 3 baby backs saturday were good(although I think I can do better,but none the less there were good) Hamburgers sunday night were very good, and top sirloin steaks last night were very,very good.
I,m getting such a kick out of using the BGE,because its so different from the way I usually cook.


  • JodyMoJodyMo Posts: 46
    Wait until you've had a pizza on the egg!
    I am glad you are enjoying it. Since I got mine, I find myself looking for things to cook!

  • JodyMo,
    Sounds wonderful, but for the more timorous of us why not submit a complete and concise recipe. Being a neophyte to the BGE and a pizza afficanado would most welcome your recipe. Thanks ....nde[p]

  • JodyMoJodyMo Posts: 46
    Norman Edwards,
    It took no time at all to realize the importance of the pizza stone. They are not that expensive, but make a world of difference. Got mine at for $9.99 clearance. BGE makes them too. I have recently discovered the beauty of white pie: Pizza crust, brushed with olive oil, then sprinkled with 2 cloves of pressed garlic, parmesean, romano, and mozzerella cheese.[p]I now use a plate setter/pizza stone combination. You can use firebricks inplace of the plate setter. The point is to get the stone surface up to the level of the lower lip on the egg, so you can slide the pie on and off. I ended up getting a pizza peel (big wooden spatula) and it makes putting the pie on easy. You could make one easily, if you're so inclined.[p]I've found that 650 is a good temp to cook.[p]I have had good luck with this crust recipe:[p]Papa John's Pizza Sauce:[p]This is a great homemade pizza site that has good info:[p]I am not the most experienced on this board, but I hope this helps.[p]JodyMo

    [ul][li]Jody's Pizza Page[/ul]
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