Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

What i get for not reading the rules....

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Comments

  • chamlinchamlin Posts: 19
    chamlin said:
    Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself.  A friend of mine says that he preps his on parchment paper.  Picks the whole damn thing up and leaves the parchment paper in the egg during cooking.  Has anyone had any luck with this?  Any suggestions?  I have always been successful at the transfer, but there has to be an easier way.

    Appreciate your thoughts.
    That's exactly how I do it.  The only burning of the parchment is if you let it hang over the side.  I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked.  Works great for me.
    Thank you!  It made sense.  While i have your attention, do you have any tricks to getting a crispier crust?  I typically get the fire going pretty hot, allowing the plate setter and stone to get hot, then ill put the pizza on there for about 10-12 min.  It always taste good, but i would love to get it a little crispier.  My guess is that i may be leaving my dough too thick, or putting to many ingredients on it.  Again, any thoughts are appreciated.
  • MickeyMickey Posts: 16,504
    I pull the paper after a couple of min's
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • nolaeggheadnolaegghead Posts: 15,348
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • chamlinchamlin Posts: 19
    Ok.  so i THOUGHT i had a nice pizza peel.  That is pretty freaking awesome.  Thanks for sharing.  
  • ChubbsChubbs Posts: 5,582
    YES! Nola's manbearcave is awesome! Please do share so we can live vicariously through you!
    Nola, post yours...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 5,582
    chamlin said:
    Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself.  A friend of mine says that he preps his on parchment paper.  Picks the whole damn thing up and leaves the parchment paper in the egg during cooking.  Has anyone had any luck with this?  Any suggestions?  I have always been successful at the transfer, but there has to be an easier way.

    Appreciate your thoughts.
    That's exactly how I do it.  The only burning of the parchment is if you let it hang over the side.  I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked.  Works great for me.

    That is what I do too VI. Chad, IF you want to remove the paper though, you can slide it out after the pie has been on the hot stone for a few minutes.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 15,348
    Chubbs said:
    YES! Nola's manbearcave is awesome! Please do share so we can live vicariously through you!
    Nola, post yours...

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 15,348
    missing a shot of the mezzanine
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChubbsChubbs Posts: 5,582
    Damn man. I would never leave that place. Then again, I dont know how to use most everything in those pics. Cool setup though.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmokeyPittSmokeyPitt Posts: 7,071
    Nola...is there any hobby you don't have??? :)

    I see a few R/C planes in the mix of everything.  Do you still do that?  I dabbled in that for a while, but they have been hanging in my garage for quite some time now.  I have been thinking of dusting them off and flying (most likely crashing) one. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 11,533
    I am speechless

    That is the "Where's Waldo" of awesome. Everywhere you look, you see awesome. I bet that $hit is on pontoons so it'll float if flood waters ever come again.
  • nolaeggheadnolaegghead Posts: 15,348
    It used to be a crappy little tin garage that flooded every time it rained hard.  Katrina tore off most of the roof, so I used that as an excuse to build new shop.  Mrs B flipped out when she saw it was 18' high in the back during the framing process (I guess she didn't pick up on that in the drawings ;) ).  Oh, before that, she flipped out on how bit the slab was (about 5x bigger than the old garage). Cable, phone, internet heat, air, alarm system, video surveillance, digital locks, castle bar on the barn doors,  insulated, firewalls, bullet proof glass, and a super loud sound system.  All the doors open to the bathroom (lawn).  Took me and my brother better part of a year to build (nights and weekends) but worth all the work.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 11,533
    Worth it? You don't say!


  • TjcoleyTjcoley Posts: 3,422
    +1 on parchment for pizza. After a couple minutes the dough forms up enough and I slide the paper out after turning the pie.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Little StevenLittle Steven Posts: 27,358
    I gotta post a pic of my garage. Not so, what's the word? Neat!

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,348
    No, every hobby ever in existence I've been into. (at least every geek hobby like RC, HAM, metal working, wood working, electronics, thermonuclear dog collars)I hope no body studies those pics too closely... :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChubbsChubbs Posts: 5,582
    No, every hobby ever in existence I've been into. (at least every geek hobby like RC, HAM, metal working, wood working, electronics, thermonuclear dog collars)I hope no body studies those pics too closely... :D

    Well, I saw a Festool dust extractor and table. Solid. What you have on tap in your kegerator? Leave me a key under the mat?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 15,348
    I just gotta leave you the code - no key required!  Hint - it's less than little steven's IQ.  I have a pretty full keg of Stella Artois.  The fridge usually has a pretty good selection too...


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • IrishDevlIrishDevl Posts: 1,390
    chamlin said:




    chamlin said:

    Hey guys, i have been doing pizzas on the egg for a few years, but i am growing tired of the task of getting the pizza from the prep surface to the stone itself.  A friend of mine says that he preps his on parchment paper.  Picks the whole damn thing up and leaves the parchment paper in the egg during cooking.  Has anyone had any luck with this?  Any suggestions?  I have always been successful at the transfer, but there has to be an easier way.

    Appreciate your thoughts.

    That's exactly how I do it.  The only burning of the parchment is if you let it hang over the side.  I transport it on a cookie sheet, slide it on the stone with a corner of the paper, and do the reverse when cooked.  Works great for me.

    Thank you!  It made sense.  While i have your attention, do you have any tricks to getting a crispier crust?  I typically get the fire going pretty hot, allowing the plate setter and stone to get hot, then ill put the pizza on there for about 10-12 min.  It always taste good, but i would love to get it a little crispier.  My guess is that i may be leaving my dough too thick, or putting to many ingredients on it.  Again, any

    thoughts are appreciated.

    Put a little sugar in your dough for a crispier crust.

  • Little StevenLittle Steven Posts: 27,358
    I just gotta leave you the code - no key required!  Hint - it's less than little steven's IQ.  I have a pretty full keg of Stella Artois.  The fridge usually has a pretty good selection too...


    image
    That was funny right there! Is it a two digit code?

    Steve 

    Caledon, ON

     

  • JRWhiteeJRWhitee Posts: 2,695
    edited January 2013
    I just gotta leave you the code - no key required!  Hint - it's less than little steven's IQ.  I have a pretty full keg of Stella Artois.  The fridge usually has a pretty good selection too...


    image
    We need to be friends. :)
    I just gotta leave you the code - no key required!  Hint - it's less than little steven's IQ.  I have a pretty full keg of Stella Artois.  The fridge usually has a pretty good selection too...


    image

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • Tried a few more pizza recipes this weekend.  They all turned out great, and with the crispier crust that i was looking for.  Thanks to all who shared their wisdom.  

  • chamlinchamlin Posts: 19
    Hey Guys...I hope that you have all been well and enjoying your summer!  Mine has been crazy busy with my business and my kids.  I havent been on here in quite a while, but i would like to poll a couple of you and get some feedback on something.  In October, there is a local chili cook off and my neighbor and i are going to enter it.  He is a fellow egghead as well.  I have stock piled a couple of recipes for smoked chili, but never really tried any.  I have also heard that smoking a bone in rump roast and using it for the chili is tasty.  Do any of you have any thoughts?  Advice or warnings?  I appreciate any feedback!

    Thanks!!!
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