Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Griffin inspired french bread pizzas

Griffin posted recently on french bread pizzas.  Took a few tips from the post and gave them a whirl.

Egg at 550 indirect with platesetter, standard grid, and BGE extender.  Dug out alot of the dough to make boats.  Whipped up a quick sauce in the blender with fire roasted tomato, roasted garlic, saute'd onions, sugar, salt, pepper, oregano.  Topped with whole mozz, smoked chedda, and pepperoni.  Used APL's BBQ sauce, whole mozz, smoked chedda, leftover diced thigh, grn pepp, blk olive, and bacon on the other.  Cooked for about 7-8 minutes.  Getting them up higher in the dome is the key. 

Great flavor and crunch.  Only thing I would change is switching to a shredded mozz that melts and browns faster.

An awesome, in-a-pinch cook that will stay on the rotation.



"Our houses are protected by the Good Lord and a gun.
 And you might meet 'em both if you show up here not welcome son."--Josh Thompson

Quad Cities


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