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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Clay Q
Backyard smoking and baking is my game. 2 large, 1 small and 1 mini egg is enough for now, ha ha. I would like to build more custom egg tables in the future as a hobby. Cheers and beers!
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- Clay Q
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Steve lookin at your pic I'm gonna say it's a manufacturing defect. I have a large egg with crazing but it's not severe like yours. My three other eggs are free of this defect. At the kiln conditions such as improper heating and cooling can caus…
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Try placing the deep dish higher in the dome, above the gasket level. You could use fire bricks or a small plate setter legs down or the BGE raised grid. Below is deep dish pizza in cast iron.
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I go high in the dome for pizza, that's where the heat is for the toppings to brown up.To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top. To buffer heat I can place a modified pizz…
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I like your idea of a side table. If you build one post a picture if you can. Right now I'm working on building a white oak stand with 5" wheels to replace the metal nest. Next will be a side table.
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Thanks Mighty Quinn for your rustic sourdough recipe. I tweaked it a bit for my taste buds and it was a fun ride all the way. I made 4 loaves at 400 degrees dome from two batches.
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Hey you got me hungry with the steak dinner, ha ha. Nice work. I'm baking rustic sourdough today and it's 25 degrees outside, spring has not arrived yet. Good luck with the pizza, and have fun!
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You are welcome. If your going to the Ga.Mt. Eggfest come on over and say hi, I'll be cooking.
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Ash removal is important, after all it's done often enough and when the job is easy the cooking experience is better. You have a great setup for ash removal with that galvanized pan resting on the shelf and I like the fact that you built your own t…
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Oooooo yeah! That sourdough looks might nice! Thanks for sharing your recipe, I'm impressed.Now if it ever stops snowing outside... thinking Wednesday will be baking day.
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Nice work Jason. Pulled beef is a great alternative to pork. I must make some soon and then I can make taco's like yours!
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Brownie, Yup. I have a large dedicated to baking breads and pizza and desserts. I don't cook meat in it or use wood smoke. Unique feature is a second fire ring that sits on top of the first. I also have a plate setter integrated into the top fir…
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Huge sourdough! This is very tender, soft and slightly sweet. In the Baker Egg at 500 degrees. Fantastic with thin slices of hickory smoked beef tenderloin!Cold beers and Cheers!
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I'm lucky in that Diana will fire up the egg for me to cook on before I get home from work if it's been a long day for me. She will on occasion grill up the basic chicken, hamburgers, pork chops or brats. Love those pork chops! She's a real egg…
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Had leftover meatloaf last night, was better than the day I cooked it. Hot or cold it's a great break from the usual usual. Stay cool, cook at night....?
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First let's take a look at the adhesive that holds the felt onto the lip. It's contact adhesive, a type of rubber cement. If a new egg get's hot enough over a length of time the adhesive will bubble and the gasket could slide around sometimes fall…
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Sallemann, Sourdough baking in the egg is sublime and as I type I got a sourdough going in my Baker Egg right now. Aroma is fantastic. I'll check out your blog when I get more time. Thanks for sharing.
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Nice work, you got that cooking surface nice and smooth. I do the same for my skillets. Would be nice if Lodge did the work for us. I noticed the outside is smoother than the inside, they don't do much to smooth the sand cast texture.
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I just realized who I'm responding to, my good buddy Mickey, just saw your name on the mini handle now... he he, I'm a little slow today. My excuse, not use to this forum.
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For whatever reason the tile might crack, you could cut a piece of 1/2" ply and place it under the tile. Attach tile with construction adhesive or silicon then seal the ply edges with paint. 1/2" ply is plenty strong, 1/4" ply (most often it's 3/…
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I served pulled pork today for a group at lunch. Used a large crock pot and added a sauce for moisture along with the pulled pork. In about 1 1/2 hours the pork was warmed up with the crock pot on high setting. Serving this way the meat stays ho…
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Greygoose, Looks like an old Imperial Kamado, older ones were from Japan and were sometimes brought over to America by U.S. military after WWII and Korean War. The Kamado in the picture looks as if it could be dated B.B.G.E. (Before Big Green Egg)…
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Cupboy, Pulled Beef BBQ is a treat. Chuck roast, also called English roast or Arm roast is great for pulled beef. http://eggheadforum.com/discussion/1132923/clays-pulled-beef-bbq
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For fall off the bone ribs foiling is the way to go. I'm in the 250 degrees dome temp, NEVER lower. One hour in foil 250 degrees dome with indirect setup and those ribs will get nice and happy and fall off the bone. Good luck
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Cool table. I like the river of stones around the egg base. There are many table ideas that can make the cooking experience more enjoyable and for me, your table is refreshingly unique. Enjoy!
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Well if you were grilling a long time or often at firebox level the fire ring would help shield the base from heat. So setting the fire ring back in on top of the grid would get you back to the 'standard' setup. I can see some advantages here- tw…
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I don't see a problem searing with the grid on the firebox for short periods of time. As long as the grid is not making contact to the sides of the base at firebox level I think you will be ok. The grid needs room to expand as it heats up.
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Ha ha ha! Thanks for the laugh, I needed it. Well I just finished Sauza Tequila Gold(just pour it don't measure), a skweeeez of leemon, handful of ICE and 7up to the top of the tumbler. Mighty fine, smooths the wrinkles out.
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Difficulty login, checked off the remember me button and I got in. Think I'm gonna stop here, wait until things get ironed out. Still wonder ....what is going on?
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Am I in? I'm having tons of problems. Somehow Diana Q got me in here threw this Write Comment box. I've tried everything, it's as if I'm regestered but the system does not recognize me as me. Computer is typing slower than molasses in January...…
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Looks great! Yummmm, bread... always a treat when it's home made. :cheer: