Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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


Lady in the ShoeLady in the Shoe Posts: 29
edited 8:45AM in EggHead Forum
Hellooo,[p]please tell me what are the main links to the websites with the recipes. I want to learn how to do bread and pizza from scratch. Does n e one have a recipe for a really good shrimp creole


  • BENTEBENTE Posts: 8,337
    Lady in the Shoe,
    here is the most detailed pizza info i got. though it does not talk about egg i'm sure you can adapt it

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • ShortRibShortRib Posts: 180
    Lady in the Shoe,[p]
    Go to[p]

  • Celtic WolfCeltic Wolf Posts: 9,768
    Lady in the Shoe,[p]All thangs Cajun and Creole
  • Celtic Wolf,
    I felt like Tim the Tool Man when I saw that page thank you.

  • Lady in the Shoe,
    For bread, take a look at the book "Beard on Bread". A classic....

    The Naked Whiz
  • Lady in the Shoe,[p]Don't have any more sites to add, but I posted my complete pizza recipe earlier this week.

    [ul][li]Here it is[/ul]
  • BlueSmokeBlueSmoke Posts: 1,678
    Lady in the Shoe,
    Here's "the granddaddy of 'em all". Used to be called SOAR (Searchable Archives Of Recipes). HTH[p]Ken

    [ul][li]Recipe Source[/ul]
  • BabyBoomBBQ ,
    Is there a reason why you stress not using EVOO? Usually, the comment is "don't waste the good stuff", but in small amounts, I'm happy to waste the good stuff if that's all I have. I was wondering if there was another reason not to use the EVOO? Thanks![p]TNW

    The Naked Whiz
  • The Naked Whiz,[p]EVOO is a stronger olive flavor and can impact the crust and topping flavors. Where I want the stronger olive flavor is in the sauce, not the crust or dressing. IMHO.[p]In a pinch, I use it but do note a difference.

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