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rickHP ·

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rickHP
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  • +1 on the oiled paper towel. I've used it a lot and it works great. No need for more expensive starting methods.
  • Most important is the quality of the tomatoes. I like Muir Glen ground or crushed tomatoes, or else Pomi chopped tomatoes. Be careful of expensive San Marzano tomatoes that are not actually San Marzano DOP. Unless you can get top quality fresh Romas…
  • I've seen the canned dough used in oven pizza and know it is a very sticky product - more so than most homemade doughs. I also recommend using parchment paper. The other issue to think about is too much toppings - a particular fault of mine. Heavy…
  • Wireless is a good choice if you do a lot of low and slow cooks, like brisket and pork shoulder. Not so necessary for high and fast like steaks - so not sure it needs to "withstand the temperatures of the BGE" I have the Maverick and like it a lot …
  • Second, at this I'm not sure on, the recipe calls for Instant Yeast. What I had was Fleischmann's Rapid Rise Yeast. I really don't know if they are the same, but I looked in the store and nothing said Instant Yeast. So I don't know if that was a fac…
  • No big deal if the stone gets stained. But if it bothers you, you could leave it in during a hi temp burn, or run it through the cleaning cycle in your oven.
    in Pizza Stone Comment by rickHP July 2012
  • No real idea, but I wonder how much wood is in a "split log of oak" compared to the handfuls of chips and chunks most people add. Maybe most people aren't seeing creosote buildup because they don't use nearly the same amount of wood.
  • That Mozza recipe is BY FAR the best dough recipe I have ever tried. Didn't realize anyone else here knew about it. I've only used it in the oven. However, I find it so incredibly wet that it's almost a batter more than a dough and I have to add qu…
  • Thanks for all the suggestions. I started thinking that perhaps I gave the Giada recipe a bad rap and put her dough into the egg before it really got heated through. Hey, practice makes perfect. Actually, the "dumb" suggestion I deleted was that…
  • If people are really interested in producing best quality pizza, you need the crust to bake on a stone, not a screen. Putting the platesetter above the grid and using it as a stone is an interesting idea.
  • Keep it simple.  Ground chuck.  Get mine usually from a local butcher for convenience.  Minimally press to about a 1/2" thick, doesn't have to be perfectly round.  Those ridges and imperfections get seared and create more surface area for the chee…
  • If the Giada recipe is the FN one that comes up in a google search that just has yeast, flour, water and salt, the only fault I can see with it is that it doesn't specify "proofing" the yeast, which would be letting the yeast sit in the warm water f…
  • Home Depot and Lowes sell spray bottles in the home cleaning supplies aisle. I've used cranberry juice pretty successfully - the sweetened cranberry juice cocktail type.
  • Never mind  
  • I've been mixing them in through the charcoal before lighting, per the advice of a lot of folks here. In an indirect cook with a platesetter, I'm not sure I see how you can add them much later, unless you plan to pull out a hot platesetter to put th…
  • I think you probably need to use a little flour if you're going to roll it, but I use parchment and stretch the dough by hand - sort of lift and stretch - and don't use it. An alternative to cornmeal is semolina flour - which is a coarser, grainy fl…
  • I have been an off and on subscriber for many years (currently "on") and it is the only food magazine I currently get. I think that pros are that the recipes generally work well and they provide useful equipment and ingredient tips and testing.  I a…
  • How did you set up the egg? it looks like you got the top and bottom both perfectly done, which I haven't figured out yet. Very nice rise on the crust too.
  • No need to use "00" flour if you're baking under 750 degrees. Here's a pretty simple recipe that will probably seem heretical to some Note - I weigh ingredients as well. I definitely recommend a scale 500g flour (I use King Arthur AP or Bread) 350g…
    in Pizza dough Comment by rickHP July 2012
  • Yes, you need to let the dough bake a bit and it releases easily from the parchment, although it can be a bit tricky to get the paper out. There's also no need to pull the parchment, really, but you should trim the paper closely to the outline of th…
    in Pizza Party! Comment by rickHP July 2012
  •  Very good to know. I've actually watched Fred from BBQ Guru on YouTube videos, remove the BGE some thermo, and replace it with a probe. Would be an interesting experiment to see the difference in grate vs some temps. Another way to look at it is …
  • Some sugar substitutes don't stand up to heat. I think Splenda does.
  • My Egg was assembled before delivery and I've found a couple of the bolts loose - almost lost a wheel and the lid ended up wobbly after a few uses. Definitely worthwhile checking everything.
  •  An Italian woman told you not to use olive oil?  I make pizza crust every week and I've never seen a recipe for pizza dough that didn't call for olive oil. I may not be able to get my egg to run right, but I do know a fair amount about pizza. Ther…
  • @rick: I don't think you loaded up too early. But It sounds like you didn't have a good enough fire going before adding all that.  Can you get the egg up to 600 without all that ceramic? - Haven't tried to.    If so, on that cook, did you check fo…
  • Interesting. I used exactly the same set up this weekend for my first Egg pizza, and it was a disaster. Started the egg, let it run for about 15 minutes before loading in the platesetter, bricks, stone. I could not get the stone up to a decent tempe…
  • I did my first one last weekend using everyone's advice here. Might have cooked it at a higher temp than most, about 280 on the grid, 300 on the dome, but it still turned out great. A 6 pounder took about 8 1/2 -9 hours to get to 200. It stalled at …
  • So I guess you wouldn't eat lamb either, only mutton?
    in Veal Brisket Comment by rickHP June 2012
  • So what was the total time for the cook? This is about the size of brisket I'd like to try, even if it's smaller than optimum.
  • I agree on using the cookie sheet. Flour would probably work better than cornmeal for dusting and stretching the dough. Cornmeal is useful for getting the pizza to slide onto the stone, but it's not needed if you're using parchment.