Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Today's Marg

FockerFocker Posts: 1,479
edited April 2013 in EggHead Forum

Trip to Menards with the boy for cheap labor, only cost me an ice cream cone.  Enjoying these days while they last! lol

Changed up to Kenji's Neopolitan dough.  Filled with fresh lump and let it rip, wide open.  As soon as lump was at its peak, pie was launched.  After burping twice, I opened again and singed hand, slightly dropping lid.  

IR of steel was 410, dome was 700 and climbing, flames going around the steel. 

Also went down to 12" diameter for trials.  I've been stretching pies too thin lately. 

5 yr old ate 3 pieces.

Thanks for lookin'  

Brandon
Quad Cities
"The most important ingredient in cooking is restraint."--Chris Bianco

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