Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Pizza smokin style

edited 9:17AM in EggHead Forum
With all the pizza cookin going on here...[p]Pizza crust as you like it.
For sauce put on your favorite bbq sauce flavor (I like more mild).[p]Toppins... well that is open
I like half/half (only 2 here and we can't eat a full pizza each)[p]1/2 smoked chicken, sliced tomato, green pepper & onion
(smokked chicken and pinapple is also great)
1/2 smoked sausage (or fattie cut up) mushroom, onion[p]of course the toppins are endless, but using the bbq sause for a change as the base is fantastic.[p]Good eatin

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Comments

  • hankhank Posts: 84
    Good idea on the BBQ sauce! I confess that my pizzas on the Egg with homemade dough have been less than spectacular. Underdone, overdone, stuck to the stone even with a liberal amount of cornmeal....I can't seem to nail it. So, I tend to buy a store crust and go from there. The best luck I've had is with a homemade wheat crust. Do you use a homemade dough? What temp and method? I have the plate setter and p-stone.
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