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
After a number of suggestions to use beer in my pizza dough, tonight was the maiden voyage. AZRP dough recipe as usual but with the water replaced with Weihenstephaner Hefe Weissbier. Weissbier or Weizenbier is my favorite. Both are wheat beers Weiss is white and Weizen is wheat, different names for the same beer. Hefe is German for yeast, as compared to Kristal Weissbier which has the yeast filtered out. I used the top half of the bottle so I didn't intentionally add the yeast from the bottom of the bottle. To keep the comparison relevant I used my last package of Bobboli sauce and Mozarrella and Provalone and Turkey Pepperoni. The crust/dough was my best yet. Just a subtle difference but nice. I was worried that the clove flavor of the beer would come through too strong. The dough was aged for 4 day in the frig and then cook at 500 with the typical indirect pizza stone. The final product