Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Wings and Pizza
BobS
Posts: 2,485
We had a friend over for dinner and a ball game and ended up with enough food for an army. He is from Mexico and brought some great guac and some chicharones en salsa verde (fried pig skin in green sauce) that is one of my favorites!!!
I added some wings with Uncle Henry's, Raspberry Chipotle rub and mies breading. They were great.
I just had to have some pizza so made one with a green sauce and a traditional pepperoni.
The first one was cooked at 650 and came out just right.
The second one was at 750 and got just a touch too done, but still PDG
I added some wings with Uncle Henry's, Raspberry Chipotle rub and mies breading. They were great.
I just had to have some pizza so made one with a green sauce and a traditional pepperoni.
The first one was cooked at 650 and came out just right.
The second one was at 750 and got just a touch too done, but still PDG
Comments
-
looks great. I love the ton of pepperonis!!! is that a home made crust, it looks great!
-
BigA wrote:looks great. I love the ton of pepperonis!!! is that a home made crust, it looks great!
I made the crust yesterday, with Caputto 00 flour and 60% hydration.
I put the pepperoni on 4 laysrs of paper towell and hit it for one minute in the microwave, to remove some of the grease. I really like the way it comes out. -
thats a good idea on the pepps. i am trying to figure out a good crust recipe but just havent found the right one yet. :(
-
BigA wrote:thats a good idea on the pepps. i am trying to figure out a good crust recipe but just havent found the right one yet. :(
If you are are really going to get into it -- it is more than worth it to buy a scale.
I used Caputo 00 on this one, but have also used regular flour and it is fine.
I do 60% hydaration (water = 60% flour weight) and mixed all the water with 75% of the flour and yeast and then let it sit for 20 minutes (autolyse) to develop the gluten. Then I added the salt and the rest of the flour. Letting it rest in the refrig, overnight, helps the flavor, but is not necessary. -
good looking pies Bob !!
-
That is some good football food! Well done!
-
so how much flour for a 12" pie. how much yeast and salt? Basically asking for the whole recipe.
-
BigA wrote:so how much flour for a 12" pie. how much yeast and salt? Basically asking for the whole recipe.
The recipe has a table in it for making different size pies and does not copy well here. If you send me a message with your E-mail, I will send you the recipe in Word format. -
gret Bob, chicharrones en salsa verde right???? you ar lucky to have such good friends
-
Hey Bob, I sent for your recipe. please thank you. Tim
-
Thanks to everyone that expressed an interest in the recipe. I have sent an E-mail to everyone that contacted me, so check your mail.
Bob
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum