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
Hi All![p]I had my first bad eggsperience last evening. Tried to do Pizza in the egg.[p]The setup: Large egg with natural lump charcoal. Set for direct cooking. Egg at 525 degrees. Pizza stone on stock porcelain grate and brought up to egg temp for 10 mnts.[p]Pizza #1: Regular pizza dough with sauce and fixings. On egg for 8 minutes. Top of pizza looked better than any brick oven place I have ever been – absolutely perfect. Bottom of Pizza – the same color, consistency, and taste of the lump charcoal. Gave a small piece to my dog. Dog dropped it in the floor and then licked his rear end (I guess to get the taste out of his mouth).[p]Pizza #2: Same setup. Cooked only 4 minutes. Bottom of crust – perfect. Top of pizza – somewhat similar to what might come from the deep freeze – cheese was not even slightly melted.[p]I am obviously doing something colossally wrong. Any suggestions?[p]Thanks![p]