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Chicago Deep Dish - Nailed - Step by Step Included

After countless failed attempts - like 30 - at replicating my favorite food, the Chicago Deep Dish (of which Geno's East is #1), I have done it.

Here's how:

Followed this dough recipe, except I used Agave Nectar instead of molasses.  Why, you ask?  Couldn't find any in the pantry.

I made it late Friday night and left it in the fridge until Sunday morning at approx 11am and took the kids to the pool.  Got home at approx. 6pm and fired up the LBGE to 400 degrees, waited an hour @ 400 to throw the pie on. Used this setup, Pan went on top grate:

Get the dough in the pan. You want to spread a thin layer of olive oil in the pan, drop the dough in, and every 10 minutes or so, get it to the shape of the pan. Don't rush this step. It takes time for the dough to relax and not fight you back.  You are doing a few inches at a time using the palm of your hand to shape it and your other hand to spin the pan:


On to the sauce, which is my own recipe:

6-1 tomato can, , squeeze small amount (tsp) of tomato paste, squeeze small amount of anchovy paste (1/4 tsp), shake white wine vinegar, shake oregano, pepper, marjoram, red pepper flakes, agave nectar a small amount at a time until acidic taste is gone. Boil, re-taste and adjust as necessary (i don't do exact measurements - gotta taste it).  Turn off heat when you're satisfied:

For the cheese, it was 1lb sliced Boars Head mozzarella:

For the toppings I chose pepperoni and baby spinach.  I took the pepperoni out of the fridge and layed it in a single layer on top of paper towels, than another paper towel on top to sweat out the fat/oil/whatever it is.  For the spinach, I left it in the fridge until I was ready for it!

Time to build the sucker, which I don't have pictures of! Sorry!  But, it's easy. Once the cheese is down, put the pepperoni on, then about 1/2 bag of baby spinach or however much or little you want.  Then dupm the sauce on and use a large spoon to spread it evenly, then microplane your favorite parmesan cheese on top.

Throw the pie on (no pics again.. sorry!!!) the egg, and set timer for 15 minutes - give the pie 1/3 turn, set another 15 min, 1/3 turn, 15 minutes, final 1/3 turn.  However, please take the times with a grain of salt. I had lots of cocktails!  Just keep and eye on it.

When you pulll the pie off, let it rest/set for 10 minutes, then, and it should slide right out of the pan, put it on a cutting board.  Start cutting and enjoying!! Here are 2 pics of it cut up.  Just had the last piece while typing this out.  Dam it was good.  Hope you get a chance to make it and enjoy it as much as I did!!


The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA


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