We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Tried a new setup for pizza last night. Put my platesetter in with the legs up and then arranged 3 firebricks around the perimeter on their sides. Put the pizza stone on top to project it a bit higher into the dome. Wound up about 2 inches above the gasket. Got the egg going to about 650 and let her warm the stone for 45 minutes. The pizzas were done in about 10 minutes and came out really nicely cooked. Also used a different dough for this cook. Have been getting my dough from a local pizza joint. Their dough is delicious but a little to large for my 14" stone. This time I picked up frozen dough at a local supermarket. They come two to a pack. Dough was the perfect size for the stone and worked out VERY well. Real easy to work with. Here was the result:
Long Island, NY