Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Some Pics from Texas Eggfest

Lake Conroe EggerLake Conroe Egger Posts: 285
edited 4:07AM in EggHead Forum
My wife (Colleen) was working the camera as I was "busy".

An avid egger taking notes on the making of a Tomato Pie.

TJV - looking for inspiration?

Three Lake Conroe Eggers! Vince, me, and Glen.

Needs no introduction.

Prepping a Bacon Egg and Cheese Explosion.

Almost finished.

As someone posted earlier - "Ya gotta love the guy that brings lobster to the party!"

This is the guy!

Who is this guy (seriously, my memory is so bad I've completely forgotten his name)? He made the best pulled pork pizza with a homemade bar-b-q sauce that was dynamite. Wish I would have spent more time getting to know him (maybe he would have shared his sauce recipe!).

Bar-B-Q University with Spring Chicken on the Griddle Que.

Glen and Julie with their Tomato Pie.

Spring Hen and Colleen serving up some Vinegar Pie.

Bar-B-Q University with Lawn Ranger making Vinegar Pie.

It was a great eggfest with lots of new ideas and plenty of variations on old standards.

Thanks to BBQ Outfitters for arranging the event and the Oasis for providing a wonderful venue.


  • PWisePWise Posts: 1,173
    Great photos Frank!

    It was great meeting you and Colleen! I hope we meet again soon...

    Are you going to Eggtoberfest?

  • Eggtoberfest is on my wish list!
  • WestTexanWestTexan Posts: 37
    Hi Frank,
    Is the Tomato Pie recipe posted somewhere? I looked in the recipe section but it doesn't look the like same pie that was made at the Texas Eggfest this weekend? Any chance you'd share that recipe?
  • Its Glen's recipe and I have asked if he will share. Will post if he agrees.
  • BENTEBENTE Posts: 8,337
    here is a sauce recepie i have made bbq pizza with before and it turned out really good!!!

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Thanks, I'll give it a try.
  • 1 pkg Phyllo (1/2 box)
    2-3 tomatoes cut in 1/4 inch slices
    3/4 cup Parmesan cheese
    1/4 cup bread crumbs
    olive oil spray
    7 oz. container pesto with basil
    6 oz feta cheese

    1. Heat the green egg to 400 degrees with the pizza stone in the green egg.
    2. Mix parmesan cheese, bread crumbs, and Italian seasoning (to taste).
    3. Line baking sheet with parchment paper. Lay 2 sheets of phyllo dough on parchment paper and spray lightly with olive oil. Sprinkle parmesan mixture lightly on the entire sheet. Lay 2 sheets of phyllo dough, spray lightly with olive oil, and sprinkle lightly with parmesan mixture. Continue until all the phyllo sheets from the package have been used. (there are usually 20 sheets in a package).
    4. Spread the pesto with basil on top of the phyllo dough.
    5. Sprinkle half the feta cheese on top of the pesto basil.
    6. Layer the tomatoes on top of the feta cheese.
    7. Sprinkle with the remaining feta cheese.
    8. Remove the pizza stone from the green egg . Slide the tomato pie onto the pizza stone with the parchment paper. You may have to trim the tomato pie to fit the stone.
    9. Put the tomato pie in the green egg and cook 30 -35 minutes.
    10.Cut the pie into desired sizes and then let it cool 5 minutes.
    11.Sprinkle with fresh basil leaves.
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