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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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Aron

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  • I think I'll start trying parchment paper now. I like thin crust and have been cooking at 650-750 and just assumed that the paper would burn and it would be a problem. Problem is that using cornmeal to help it slide off the peel burns at those tem…
  • I've never tried pre-cooking the crust, but my initial thought would be that the pizza would end up rising in the middle where you wouldn't want it to. Normally, with the sauce and toppings on, the crust in the middle doesn't really rise that much …
  • I did a "pre-shrink" of the gasket in the dryer for 20 minutes on normal heat. It was certainly easy to do it that way (as recommended on this forum), although I didn't test it scientifically by measuring it before and after I took it out of the dr…
  • In addition to thinner slices and less cheese overall, one tip I learned was to use less cheese in the middle of the pizza than on the outsides. Since the outside crust rises higher than the topped part of the pizza, gravity will tend to pool the m…
  • I know it's not exactly what you're asking about, but I find that a LED headlamp like what they sell at camping and other sporting good stores works very well for night grilling. Then again, I don't have a table.
    in Grill light Comment by Aron October 2009
  • Yep--dome is calibrated and I just pulled it off now at 200 internal meat temp. I tested with a fork and it looks like it'll be no problem at all to pull--very tender (and tasty). Wrapped it in foil and into the cooler. I'll just get up a little…
  • Thanks for the link. Now I'm wondering if I started it too early--guess I'll be checking once around 5am just to be sure that it doesn't get overdone in case it cooks closer in the 1.5 hr/pound instead of the 2 hr/pound I was planning on.
  • No worries--dome temp is 260, the 225 is at the level of the meat. Thanks for looking out though.
  • In addition to what Fidel and Ben said (which I agree with--resting, room temp, and no rolling pin will probably solve your problem), I also have begun using a mix of all purpose flour with pastry flour (in a ratio of about 3:1) which seems to resul…
    in Pizza Crust Comment by Aron August 2009
  • I use whole milk mozzarella all the time--up here there are a bunch of places that make it in house daily. I seem to be in the minority based on above comments, as I prefer the softer balls rather than firm. I don't bother grating--I make a few sl…
  • You may have already asked, but is there any chance the butcher would be willing to share his/her recipe with you? If so, then I'm sure it wouldn't take much modification to do it on the egg at home and you'd have a nice proven recipe to begin with…
  • Agreed. I don't think you could ever the all-clad properly clean after cooking on the egg. For what you paid for it, it's just not worth it. Cook them on the stove today and go out and get a cast iron or other cheap 8-quart dutch oven for the nex…
  • What temp did you cook the pizzas? Gasket still looks perfect to me. I've been delaying putting mine on since I do a lot of pizzas and high-temp cooks, but if it'll hold up, then I'll make sure to do it soon.
  • Approximately how much 91% alcohol do you use prior to lighting? I was thinking of trying this technique but wonder if it's not more expensive than the oil/paper towel method (depending on the oil you use, I suppose) if you need to use a lot of alc…
  • I definitely recommend the BGE stone along with everyone else. It's thicker than others I've seen and cracked. Been using mine for about 5 years without a problem and I usually cook pizza in the 700-750 range (or above if I've cleaned out the fire…
  • That looks incredible. Two questions before I give it a try: Did you use cheese? I don't see any. I guess with cilantro pesto it's probably great with some grated parmesan if that's not already in the pesto. Did you precook the shrimp or di…
  • I also like hickory with burgers (I use chips). My other favorite is mesquite.
  • This may seem like a dumb question, but is there a difference between a hamburger steak versus a hamburger without the bun? Just curious. Looks great, by the way.
  • Same thing happened here a few weeks ago. Had some friends from college over and made burgers. Just some salt/pepper/garlic powder on 80/20 ground beef from the store (I don't have a grinder) and people were in awe. I'd been so busy making pizzas…
  • I agree that the type of flour and a high hydration makes a big difference. I don't know where to find Caputo flour other than the internet, and it's relatively expensive from what I've seen. If I can find a cheaper source, I'd love to try it. I …
  • I've been curious to try this on the egg (there's a place in the Bronx called Coals that cooks pizza like that, as does Al Forno's in Providence). Do you coat the pizza and/or grill with olive oil? What temp and how long do you cook?
    in pizza help Comment by Aron June 2009
  • What's with that bag of Kingsford on the far right? :laugh: I also have a bag from my pre-egging days that's just been sitting here. The only place I guess I'll be using it is at those pre-installed grills at beaches/parks that don't let you bring…
  • A pizza peel is definitely nice, but before I got mine I just used a clean cookie sheet (it had no lip so it worked nicely, although the back of any cookie sheet would work). Great for loading the pizza, although to take it off you'll still need th…
  • That pie looks great. What is the advantage of cooking so high in the dome? I've been doing plate setter (legs down) then little egg feet with pizza stone on top of that. So far good results but wondering what does the extra 4 inches do?
    in Baked Alaska Comment by Aron June 2009
  • Don't know how fancy you're looking for, but the Barker Tavern in Scituate (a beautiful little town on the water) is really nice and not too far away. www.barkertavern.com They have a few different rooms (Eli's Pub is more reasonably priced, t…
  • I had my original gasket for 4 years. Over time, it had become burnt beyond recognition and I finally decided to replace it. 2 cooks into the new gasket the adhesive gave and the gasket fell into the fire when I opened the lid. Using advice from …
  • It's been a while, but in the past I've done mine on a grill wok at about 700 degrees. I put some melted butter and dill on them before throwing them on (60-90 seconds or so at that temp--like others have said they turn whiter and firmer when they'…
    in scallops Comment by Aron June 2009
  • I also light with a starter cube and find that my lump is usually up to 350/400 within 20 minutes after I light the cube. Once the initial temp spike from the cube has passed, the egg takes a bit to get above 200 and then rises slowly at first. On…
  • I'll definitely give the ice water test a try just to see what happens. I hadn't tried the leave-in meat probe since I had no idea what it's upper level temp range would be. I know it reads at least up to about 200 since I've cooked brisket to a…
  • Yeah, I haven't been running around NY for a full year yet (one more month to go). Would have been pretty funny coincidence.