Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

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.

Last Night's Pizza

run4jcrun4jc Posts: 107
edited 1:24AM in EggHead Forum
My first try at homemade pizza dough. Made 2 - one with pepperoni and one with leftover smoked chicken. Cooked the first on the egg at 500 for about 25 minutes - put it in the oven to keep warm. While the first cooked, had the second in a 375 degree oven 'precooking' then finished it on the 500 degree egg for an additional 10 minutes. Made the crust nice and crispy. After these were done, cooled down the egg and loaded on a pork butt! Separate post later.










  • BordelloBordello Posts: 5,926
    It's a little after 7 a.m. here in Ca. and I'm having tea and I'm hungry. Your pizzza is looking mighty good to me. Nice job. :woohoo:

  • run4jcrun4jc Posts: 107
    Thanks - it was good. Waitin' right now for the butt to hit 190 - it's been hanging at 183 for a while now. Just put on potatoes to bake - getting ready to put a peach cobbler on around noon eastern.

    Gotta ride my bike more - all this egg cookery can add to one's waistline, but it sure does make cooking fun.

    Here's that butt I mentioned hanging on at 183 - I only opened it long enough to add the potatoes!

  • BordelloBordello Posts: 5,926
    Looks like you will have some good eats. My uncle is making hash browns for breafast, not quite the same as your cook.

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