April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Made a deep dish pizza in a cast iron pan last night.
Dough recipe here - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
- I used 50% King Arthur Bread Flour / 50% KA Sir Lancelot High Gluten flour, and substituted room temp beer for 1/2 the water. This pie used 1/2 of the dough, which was made on Saturday (other 1/2 used for NY style pizza on Sunday).
To build the pizza: Coat pan with olive oil. Removed dough from fridge, place in pan & cover with plastic wrap for about 2 hours to warm / rise. Flatten dough to edge of pan. Top pizza with crushed san marzano tomatoes, oregano, garlic salt, pre-cooked mushrooms, mozzarella and trader joe's shredded 4 cheese blend (parm, romano, asiago & ??). Egged at 450 for about 24 minutes. Removed from pan to cool for about 5 minutes before cutting and serving. SWMBO was very happy, which makes life good.
LBGE, St. Louis, MO