Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Saturday Night Pizza Cook

Had some neighbors over that moved down south a couple years ago from Staten Island; they know good pizza when they see it, so the pressure was on.  Made 3 pies (BBQ chicken, and 2 sausage).  Purchased the dough at a local join near the house, Brooklyn Joe's, for about $2 per dough ball.  Didn't roll dough too thin to keep some of the air bubbles in it. Heated Egg to 550* and let stone "soak" for about 30 minutes.  Used corn meal to keep dough from sticking.  Grilled and cut up some Publix sausage and chicken breasts to add as toppings.  Cooked each pie for about 10-12 minutes with PS legs up, then grid, then ceramic feet and then the pizza stone.  Got the stamp of approval from some New Yorkers, so all in all, a successful cook. 

(sorry for sideways pics...from the iPhone)
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs!

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