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
I used to use some bricks to raise the stone higher in the dome but use the AR now and the pies come out great. I am surprised that you didn't burn the crust directly on the platesetter but it looks great. Here is a photo of …
I use PlateSet LD, grate, 3 fire bricks, pizstone. temp at 650-700 for at least 30-45 prior to cooking. I make my own sauce using canned/peeled plumb tomatoes + garlic, EVOO for ~15 min, then use a potato masher, add a bit mo…
Get some 2 or 3 fire bricks and wrap them in foil.
Higher in the dome provides more even heat. The heat reflection should help with toppings cooking just as fast as the dough.
also a good idea i will have to get some fire br…
If you have very deep pockets and want to hit one out of the park, start with the brisket from here-
http://www.snakeriverfarms.com/competitive-bbq-collection/ and read this post-
Snake River Farms Wagyu Brisket........and oth…