Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Toast ??

KyleKyle Posts: 156
edited 12:48PM in EggHead Forum
For most of you, my question is much like asking "how do I boil water?"[p]I love Texas Toast and also toasted buns for hamburgers, pulled pork and beef and probably other things.[p]I am ashamed to say I have no luck at all toasting on the BGE. Mostly the toast comes out burned and not good at all.[p]Would someone please tell me how to do toast on the BGE ?[p]Please don't tell the friends that know me I asked this. I hate to deny I ever heard of such a question. (smile)[p]Your help will be appreciated.

Comments

  • Nature BoyNature Boy Posts: 8,450
    Howdy Kyle.
    Wait til it pops up![p]Toast is really easy, as the egg is basically a big toaster. You don't need searing temps, just a good clean bed of glowing coals. 300-400 is a great range to work in. The key is to only put on as much as you can watch. It goes very quickly....5, 10, 15....maybe 30 seconds a side. The bread over the hot spot will be done in five seconds, where on the outside it might take 30. No rules exceppin you gotta watch it.[p]CHeers
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Kyle,[p]One of the best methods is to use a pan for your toast but it won't produce grid marks. Pam up the pan and lay your bread on it just as if you were doing it in your kitchen oven. It can be done at about any temp so it works well with whatever you have on the cooker at the time.[p]Another method that might work for you is to do it on a raised grid and this will give you the marks you might want but it usually won't all be even like what you would get from pan baking.[p]Dave

  • LasVegasMacLasVegasMac Posts: 183
    Kyle, no need to be worried about it. The trick is, like NB said below - it happens fast. This is one time I never leave the Egg.[p]The Wife and kids absolutely love the burger buns toasted, as well as garlic bread.[p]It is the last thing I cook, take off main course, quick clean with the grate brush and on it goes.[p]I am very glad you said something
    TEXAS TOAST!!!!!![p]Can't wait, thank you.[p]LVM

  • Kyle,
    Could you please post your recipe fot your Texas toast.[p]Thanks

    Everyday is Saturday and tomorrow is always Sunday.
  • Mike in MNMike in MN Posts: 546
    Kyle,
    Just a quick addition.... I like to spin the grill a bit to move the buns/toast from the hot spot to the cooler section. I also move them around on the grill. (lift, check, and move) The whole process is FAST! There is no way you can walk away at this point. Leave the dome open, and just work the buns until they are happy. [p]Mike in MN

Sign In or Register to comment.
Click here for Forum Use Guidelines.