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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Peddler ·

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Peddler
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  • thirdeye,[p]Thanks. I was following Elder Ward's instructions. I'll crank it up to about 275 and wrap in foil.[p]Peddler
  • AZRP,[p]That was the dome temp.[p]Peddler
  • MickeyT,[p]I have been making thin crust pizza for about 15 years. Early on it was trial and error. But after a while I got it and people who get a chance to eat it (if they show up on pizza night, Friday night) say it's the best they have ever tast…
  • Sorry 'bout that, for some reason an old message got posted here.
  • Nature Boy,[p]I have not been active on the forum for quite some time...been busy trying to keep my head above water after starting my own company. However, I can tell you that when I got my Egg in 2000, the forum saved me from really messing things…
  • Nature Boy,[p]I have not been active on the forum for quite some time...been busy trying to keep my head above water after starting my own company. However, I can tell you that when I got my Egg in 2000, the forum saved me from really messing things…
  • BigJim,[p]I've been making my own pizza dough for over 12 years. I prefer a tasty dry thin crust and have found that I get the best results by freezing the balls of dough before using. Whenever I have forgotten to do that and needed to make the doug…
  • Stogie,[p]Thanks. I may try it both ways since I have 2 racks left.[p]Peddler[p]
  • ThunderThud,[p]It's usually caused by something that dripped onto the gasket, like basting sauce. As long as you are able to free the lid, it should be OK. After having experienced the problem a couple of times, I am now very careful about how I han…
    in sticky lid Comment by Peddler April 2002
  • slicktop,[p]You want to do using the sear method. I think there's nothing on the steak sidee that's as tasty as a marinated flank steak. We serve it with rice pilaf...mmmm good[p]Peddler
  • Sam I Am,[p]I did one a couple of week ago using a whole brisket my wife purchased. It was trimmed a little too much so I went to my local supermarket and asked the butcher for some beef fat. He gave me enough to cover the top of the brisket...of co…
  • Dr. Seuss, I've been using the following recipe for a year and it's excellent.[p]http://biggreenegg.com/recipes/newRecipes/seafood0088.htm[p]You can purchase the alder plank at Cook's Nook (cooksnook.com). Tell them you heard about them on the BGE …
  • Nature Boy, Well I used the injector and pretty much followed your recipe. The chicken came out great. I also sat it on a chicken setter with beer, apple vinegar, chopped onions, and garlic. After I injected, I rubbed the breasts to try and distrib…
  • Kevin Klostermann,[p]Thanks to both you and NB. I'll let you know how it works out after tonight's try. I have Eastman's Monster Marinator Injector. It the needle is 6" long and has 12 holes in it. This should be fun. BTW, I also use the marinating …
  • dang,[p]Just check out Spin's set of recipes in the pizza section. Make sure you heat the stone for at least a half an hour if you want a crisp crust...I actually keep mine in longer. The best pizza joints have their oven temps at about 600 degrees,…
  • Fireball,[p]I freeze pizza dough all the time on purpose. I like the texture better than "fresh" dough. It's not as "bready" and I prefer a drier, crispy crust. I also find the flavor is much better.[p]Peddler
  • Spin,[p]Got caught up with work so I didn't get back here until just now. Thanks for the finer points. I told my wife I meant to put bacon on top but forgot. Sounds like I should have started the fork test at about 180--I waited until 190. Had a gre…
  • Spin,[p]I haven't tried two-in-one yet. I don't think I would have guessed there would be that great of a difference.[p]My piece was just shy of 4 lbs. It took almost 8 hrs to get to 190. The flat didn't have much of a cap so it came out a bit dry. …
  • Spin,[p]Thanks. I know I had seen postings that things stall out at 165 or so but I was a little nervous. Have fun cooking on a beautful Sunday (at least up here in New England).[p]Peddler
  • Tim M,[p]That's the way I cook on the Egg. The pre-heating and temp info I got from Pepe's just confirmed that their great pies were cooked in the same manner as mine. [p]Peddler
  • Tim M,[p]I find that pre-heating the stone for about 30 minutes simulates what the pizzarias do to get a crisp crust without overdoing the top part. Some of the best pizza I have ever tasted comes from Pepe's in New Haven CT and they told me they pr…
  • Char-Woody, Do you place a pizza stone on top of the plate setter?[p]Peddler
  • Doug,[p]We stayed at the Captain Lord Mansion in Kennebunkport on Sunday night. We live down in Mass. in a town called Westford. We try to get up to Maine once or twice a year...it's great up along the coast. We signed up for another special dinner …
  • Spin,[p]Meant to say that I had no top on since I was looking for really high heat. That set up makes it dicey I guess.[p]Peddler
    in Hair Singe Comment by Peddler June 2000
  • one feral kat,[p]I've pulled my big patio table umbrella (the one that slips into a weighted base)out when it rains and it works just fine. I haven't tried it with high-temp cooking though, only up to about 400. I don't get wet and neither does my w…
  • Spin,[p]Thanks...keep it open not closed...I guessed that was what I should have done but decided to ask first. I don't get this problem when I bake a pizza probably because of the ceramic barrier for the indirect setup. The flare-up came when I was…
    in Hair Singe Comment by Peddler June 2000
  • Doug,[p]I may have been near you on Sunday if you are around Ogunquit. Had an anniversary dinner at Arrows...great chefs. On Saturday we did a marinated flank steak at 600+ on a 4,4,1 cycle. Same great results you described.
  • Eponda,[p]I've been making pizza for about 15 years and I prefer to freeze the dough before baking. To me it has a better texture and taste. Whenever I don't plan ahead and am forced to bake with a "fresh" dough it disappoints us. Many baking recipe…
  • Char-Woody,[p]Try out Mary's recipe. It's terrific. I cook the salmon at about 325-350 for 45 minutes to 1 hour. It has a great outside color and inside is...my mouth is watering just thinking about it...tender, juicy and flavorful. Sometimes a add …
  • Char-Woody,[p]Try out Mary's recipe. It's terrific. I cook the salmon at about 325-350 for 45 minutes to 1 hour. It has a great outside color and inside is...my mouth is watering just thinking about it...tender, juicy and flavorful. Sometimes a add …