We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Had a delayed family get-together for Marina Ranger's 14th Birthday (actually July 4th). My first real attempt at multiple pies. Took a lot of advice from resident pizza pro, Darian (PhotoEgg), and raised my stone off of the setter using my homemade (GASP!) galvanized ring from my Mini.
And, yes, I cheated. And, I'll continue to cheat in the future. I used packaged, frozen dough ($1.79 ea.). Let them thaw for 24 hours in the fridge, then set on the cabinet about 2 hours before beginning the cook. Left all of the dough balls sealed in the package until ready to use. Allowed them to rise in the package, and when I removed them there was a rich, yeasty aroma to each. They came out great. I have two more that went back in the fridge that I'll do today.