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uglydog

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  • Hornhonk is correct with his 20-30 minutes at 350° dome temp. Use your handy Thermopen to check the internal temperature; I usually look for 150°-165° internal temp. (You do have a Thermopen, don't you)? We need to see pics of the results. Uglydog
    in sausage Comment by uglydog March 2011
  • That's a cook to be proud of, and for a very noble event. I'm sure the guests enjoyed it as much as we enjoyed the pics. Like most of these eggheads, you have a fine looking family; it's just not right to wear out your help that way. Uglydog
  • I have had similar problems when I try to make hamburger rolls or hot dog buns. In my most recent attempt I cut back a little on the flour, so the dough was more moist and sticky. That, plus allowing extra rise time, seemed to help. Here's the recip…
  • Nice looking za's there. That lump in pic #1 looks like a beautiful air bubble, one of those things that makes the crust absolutely delicious. Part of the suffering you have to endure in the quest for the perfect pizza is that you have to eat the le…
  • Smitty, that's a fine looking store and kitchen you have there. With some of the comments we see here about dealers who don't know diddly about the Egg, it's great to see that some dealers, like you, have made an all out commitment to promoting the…
  • That video had me laughing my arse off. Please don't post a video of the real thing on here- I don't think I'd be able to stop laughing for a week. Have a great trip. Uglydog
  • It seems to me that the only lump you can burn is unburned lump. After lump, charcoal, or wood has been burned it is ash, which doesn't burn very well. Am I taking this too literally? Uglydog
  • They look mighty tasty. I think you just inspired me to try some pretzels. Yours look like real pretzels; I am a firm believer in "free form" pizzas, and my pretzels will also probably follow the free form method. Thanks for the recipe. Uglydog
  • I like to shred some part skim mozzarella cheese, and also use some Asiago cheese. Asiago is fairly expensive and has a bit of sharpness to it. For a fabulous pizza, put some pulled pork on the dough, add some barbecue sauce (I used Sweet Baby Ray's…
  • I don't see the Conch Republic listed there. Is it possible Spring Chicken overlooked that principality?
  • I would suggest trying to make your own dough using this recipe http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=987401&catid=1#, then freeze it instead of putting it in the refrigerator. You should let the dough thaw for a…
  • Leroy, it seems there is an oxymoron in these two phrases: "unless he is a decent sort and not prone to misbehaving in public;" and all the other criteria, such as owning an Egg, being interested in an Egg, etc.
  • Faith, count me in. Even though I don't have the required number of posts, I cook pizza frequently and need lots of help tossing it. Little Steven and Zippylip might be willing to lend me a few posts so I can reach the 500 mark. Many thanks, Uglydog
  • Fred, the heck with perfecting that pretzel recipe. Post what you've got so far; they look so good I'm anxious to try to build some of my own pretzels. Saturday in Shillington is on my calendar. Uglydog
  • Here is a link to the "official" T-Rex method for cooking your rib eyes. http://www.nakedwhiz.com/trexsteak.htm This gets fantastic results. As for your pizza, either a larger stone or a smaller pie would probably help with that dilemma. However, d…
  • I broke my ceramic cap several moons back; got a pack of JB weld from Home Depot, glued it up, and it's good as new, just a little more ugly.(Don't use the ceramic cap to hold down your Egg cover on a windy day; I read that somewhere). Uglydog
  • Nice looking pizza, and fantastic cookies. Mr. Holloway, could you persuade Mrs. Holloway to allow you to share the recipe for the cookies? I wanna build some of those molasses cookies. TIA, Uglydog
  • Tim, it's 7:30 AM here, I don't care for shrooms, and your pizza still has me hungering for some. Great job you did there, and your success will only spur you on to more pizza endeavors. I haven't succeeded in making round pizzas yet, but some of th…
  • Here'e the one I used, with outstanding results, particularly on the gravy. http://www.nakedwhiz.com/madmaxturkey.htm Let us know how the cook comes out. Uglydog
  • Tim, save some of that pulled pork to put on the za! I've not tried it yet, but it sounds like pulled pork belongs on egg cooked pizza.
  • Tim, that's a fantastic haul you got from Patty. Do you think she might reveal the source of her 00 flour? (Gentle hint for Patty to answer here). That's sposed to be the secret ingredient for fantastic pizza dough. Now we need to see some pics of a…
  • There's some good advice posted here. Just go with what you know for the throwdown. You already have the deck stacked in your favor by using the BGE. Let us know the results. Uglydog
  • Most definitely, count me in. It was great fun last year. Thanks for taking on the responsibilty of organizing it, Teach. Uglydog
  • My condolences on your mother's passing; the caregiver must be a very special person. My preference is for a large, but either way your expression of appreciation is what really matters. Just another example of what a class act these forum members a…
  • Jay: Welcome back to the forum and to home. Hope your recuperation and therapy go well. For the next several days do not read any of the forum trash that accompanied Zippylip's breakfast throwdown entry, and don't read any Carl Hiaasen novels. Laugh…
  • That looks like some mighty fine grub. If you're not going to invite us all over to sample it, at least post a recipe so we can make our own. Thanks. Uglydog
  • Leroy, we have enjoyed every one of your posts; I particularly enjoyed the forum checks in which you told stories from your youth. You get an extra gold star for being a voice of moderation during the recent forum visits by that obnoxious guest, Gen…
  • I put an illegal guess in your original post, but the suggestion for a mini fest to help you eat all that pig still stands. Best of luck on the cook, and thanks for posting all the pictures, even of your butcher. Uglydog
  • If you have a Wegman's around you, they usually carry lump year round. (At least the one in Downingtown, PA does). Sometimes you have to ask for it. One time I asked the stock clerk for some lump, since none was on display in the charcoal area. She…
  • I use an industrial product called dehydration alcohol, which has almost no water in it. I soak 3 small hunks of Wicked Good lump in a tray of this alcohol for 20 minutes, then distribute the hunks at 10, 2, and 6 o'clock positions around the rest o…
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