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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Eponda ·

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Eponda
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  • one feral kat, I have found the "Misto" brand to be the most reliable.
  • Peddler,Thanks for the feedback. I was using KA Special flour which I believe has a 12.7% protein content. I have also used their "Italian" flour which has a lower protein content and seems to make shaping the dough easier with good results as wel…
  • Mary,Good point. I started this one at 7 in the morning for baking at 6 PM. Starting the night before would really get a nice ferment going.
  • Gretl,No, just plain - with carmelized Vidalia onions, sauted red and yellow peppers, garlic, olives, fresh mozzarella added five minutes before done, and fresh parmasean curls after taking out of the Egg. I sure the KA flavoring is fine, their thi…
  • Mary, After the ceramics get to 500, I pre-heat for another half hour or so. I find that if the stone is over 500, I get some burning. I make a fairly moist dough which may help with the crust formation in the closed Egg. As I mentioned in above…
  • Gretl,I have been experimenting with a baking method very close to the one you described. I use two layers of fire brick and a 5/8" thick pizza stone, bring it all up to 500 degrees (checked with an oven thermometer sitting on the pizza stone that …
  • Doug, Here's one way I've cooked haddock on the BGE. I brush the skinless fillets with some canola oil and then rub in some Old Bay crab boil spice mix(available at Shop & Save). Put three fire bricks on the grill and put the fish on a fish g…
  • David Daniel, One taste will be all you need to take the plunge.
  • RRP, Alder is fairly strong, a little goes a long way. Soak for 30 minutes, add directly to fire when you put the fish on, and use 1/2 cup first time. Use more or less next time depending on your preference. I usually cook it for 60 - 90 minutes …
  • Nature Boy,Refrigerated it will keep for several weeks for cooking purposes. However,wine "gone bad" can be an interesting ingredient for marinades if it becomes wine vinegar. IMHO, the only wine to cook with is one you would drink as well.
  • Nu-Guy, An alternative to cornmeal is semolina, the same stuff used for pasta making. I use it on my peel and also occasionally in the dough, replacing 25% of the flour in the recipe. It is less gritty than cornmeal, and works well for transferri…
  • Nature Boy,You could try the pan searing/finishing in oven technique. Lightly oil the fish fillets, heat the skillet to very hot on the stove, sear fish on each side for 1 minute, and then put skillet and all in 400 degree egg for 10 minutes. Thro…
  • Char-Woody,One way to do better would be to brine the salmon first. I use a brine of 2 quarts of water, 1 half cup each of salt and brown sugar. Soak in brine in refrig for an hour to an hour an a half. Rinse and let dry at room temp until a ligh…
  • Mary, Certainly agree about the gas blisters being desired. What I was trying to avoid was probably more of a function of my poor aim trying to spray down the top vent. Got some large drops of water with a bit of soot falling on the loaf a couple…
  • MikeO, Nope, didn't read the article until you posted it. I started baking bread with my mom over forty years ago. I've read a lot in that time so would have a hard time attributing my info. Learned much the hard way, practise and more practise.…
  • Nature Boy, The moisture at the beginning of the bake allows the top crust to continue to expand as the yeasts give off their last gases. This last expansion is called "oven spring". The moisture also helps to carmelize the crust giving it the ni…
  • JimW,If you have one, try a food processor for pizza dough. Put the dry stuff in the bowl, dissolve yeast in water and then add oil, and then add liquid to bowl with motor running. It should form into a ball quickly. I then put the dough in a pla…
  • Doug, Minus 55 with the wind off the lake Saturday morning here in Smithfield. Without the wind and a balmy 15 on Sunday, managed to smoke up some sirloin to use in a big batch of chile. I, too, tend to take it slow warming up the egg this time …