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OT- Hitch in my giddyup pie

FockerFocker Posts: 1,642
Baking Steel is within 10lb weight restrictions, not strong enough post surgery to venture out to the egg.  Substituted 8oz KA white wheat flour in Kenji's NY dough recipe, balsamic onion reduction, Italian sausage.  500 degree preheat for one hr.  Cook time 10 minutes.  Could of went a little higher in the oven but I was pleased with the end product.  You guys are gonna love this Steel!  
Brandon
Quad Cities


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Comments

  • TjcoleyTjcoley Posts: 3,411
    May have to get me one of them.  Great looking pie.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • FockerFocker Posts: 1,642
    Thanks @Tjcoley.  Steel is a game changer.  Takes pizza to a whole new level.
    Brandon
    Quad Cities


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  • EggcelsiorEggcelsior Posts: 10,250
    You the man Focker.

    I'm beginning to think you're my doppelganger. Or at least we long lost cousins. We cull stuff from the same places all the time.

    This is getting eerie!
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  • calikingcaliking Posts: 6,449
    Holy holes in pizza, Batman! That crust looks amazing!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • FockerFocker Posts: 1,642
    You the man Focker. I'm beginning to think you're my doppelganger. Or at least we long lost cousins. We cull stuff from the same places all the time. This is getting eerie!

    Couple of weeks back I was doing burgers with my 5 year old boy.  Come inside from prepping the egg and he is eating the tiger sauce batch with the horseradish doubled, out of the jar with a spoon.  It was all over his face.  "I like this sauce dad"  We now, put it on everything!  Gotta start em off right. ;)
    Brandon
    Quad Cities


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  • FockerFocker Posts: 1,642
    caliking said:
    Holy holes in pizza, Batman! That crust looks amazing!

    Thanks caliking.  The crust is slightly crunchy on the outside, and pillowy soft on the inside.   The wheat flour sub added some flavor depth.  I will be doing that again. Seems to be the right amount without changing the textures.
    Brandon
    Quad Cities


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  • Man I can't wait! Glad to see you are up and about.



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  • FockerFocker Posts: 1,642

    Thanks CT.  It was good to see amazing results with a standard 500 degree oven setup.

    Haven't forgot about ya by the way.  Things got a little crazy finishing up projects around the house before becoming temporarily incapacitated.  ;)

    Brandon
    Quad Cities


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  • jlsmjlsm Posts: 836
    Kenji's recipe is my favorite, too; way better than Cook's, I think. Will try it with a bit of white whole wheat. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • FockerFocker Posts: 1,642

    Thanks @jlsm, I agree.  So easy to make, can knock out a batch in less than five minutes.  Very nice to stretch as well.

    8 ounces of the KA white wheat seemed just right, good earthy flavor.

    Brandon
    Quad Cities


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  • EggcelsiorEggcelsior Posts: 10,250
    jlsm said:
    Kenji's recipe is my favorite, too; way better than Cook's, I think. Will try it with a bit of white whole wheat. 
    Are you talking about the cold-fermented CI recipe? Kenji and Adam Kuban think both are great. I was planning on doing both to try. Just wanted to see your reasons.
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  • Z_EggineerZ_Eggineer Posts: 563
    Focker said:
    You the man Focker. I'm beginning to think you're my doppelganger. Or at least we long lost cousins. We cull stuff from the same places all the time. This is getting eerie!

    Couple of weeks back I was doing burgers with my 5 year old boy.  Come inside from prepping the egg and he is eating the tiger sauce batch with the horseradish doubled, out of the jar with a spoon.  It was all over his face.  "I like this sauce dad"  We now, put it on everything!  Gotta start em off right. ;)

    What sauce?
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  • jlsmjlsm Posts: 836
    @eggcelsior. The CI version didn't have quite the same lift as the Serious Eats recipe. Not the same number of gas bubbles or heft. I made the CI recipe only once, though, so something might have been off on my end. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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