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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.
TFols
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- TFols
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I just changed out my base last weekend after discovering the crack on Easter Sunday.
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Wow..just downloaded the book
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One batch usually gives me about 3 14" pies. Try to find the red bag of caputo 00 flour locally...I found mine at Whole Foods. If you have a organic/clean eating type of super market, i would start there. They also sell it on amazon. I bough…
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Ok. There are many great recipes out there and you'll never go back after you start making your own. I personally use this recipe: http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf I use one of zippy's recipe for deep dish. Several people …
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@cazzy I cheat, I buy it from a local pizzeria. I want to try making my own but have limited time due to having a 2yo running around. I have a soon to be 3yo and 6mon so I understand. However, it's really easy as you can just make it the evening b…
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To get the top to finish I have had better luck preheating the egg at 500 and then when the pizza goes on open the vents fully and cook about 10 minutes. Final temp usually ends up around 600. @Lit thanks, I'll give that a go next week.
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@cazzy I cheat, I buy it from a local pizzeria. I want to try making my own but have limited time due to having a 2yo running around.
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Got my notice today, should be delivered tomorrow. Can't wait..Friday is pizza night at my house
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My List: Stoker Wifi Thermapen CI Grate Pizza Stone Pizza Peel AR Lump Reducing Ring PSwoo 2 CI grid CI DO Baking Steel (patiently waiting) MAPP Torch PS Ash Tool Egg Mates Maverick Boning Knife Graton Slicer Poultry Shears Food Saver I'm sure I …
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I like Martin's Potato Rolls.
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Just got an e-mail from Andris this morning confirming size and shape. Can't wait to get this thing!
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@Chubbs , I don't know about cure times but as far as bags go I just brined a 13.5lbs in a Ziplock 2gal freezer bag.
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The spider is good to put a CI grid on to get you closer to the lump for searing. It's also good to get your stock grate at felt level. I also use it inverted on top of my PS with a stone on top for pizzas.
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My setup is PS legs down, inverted Woo then stone. 550-600 dome, rotate at 3min, pull at about 6min. Comes out great every time. Must admit that I am buying the doe from a local pizzeria.
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@BigGreenBBQ - try firecraft.com for the OO. Cost $11 a bag with free shipping over $99. They also sell Humphrey's which I thought was pretty good as well.
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@YEMtrey +1 on the Sculpin.
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I live in Northern NJ and don't know of anyone else who has one accept my BIL who bought his after sampling what came off of my egg. None of my friends or family knew what an Egg was until I bought mine, know they always asking what's for dinner ;)
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Did pizza tonight too. My MIL got a kick out of the fact that I was smiling to myself when I sat down to eat. I was just admiring the fruits of my labor :D
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I would keep your indirect at about 300 until about 115* internal then remove PS and crank up the heat and finish. As always cook to temp not to time.
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I did this a couple of weeks ago. It was tasty. http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.html?m=1
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This is one from the Smoke Ring forum and is hugely popular there. I have made it numerous times and love it. http://www.thesmokering.com/forum/viewtopic.php?t=1359 Hope you like it. @BuckeyeBob thanks for this suggestion. Made it yester…
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DD, Swamp Venom, Red Eye, Cow Lick, Jamaican Firewalk..pretty much everyone I've tried I've enjoyed. I really dig the Saamp Venom for wings. Just did three butts yesterday with DD.
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I used mine last weekend for the first time. I thinks it's the coolest thing to be able to make changes in temp from my phone. I did learn that the controller is a bit temperamental in cold weather. One thing I need to look into is weather proofing…
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Still use my PS but @rrt122 what part of NJ?
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mo egg said: Buy 10 bags and get free shipping http://www.firecraft.com/product/ozark-oak-lump-charcoal/hardwood-charcoal How does Ozark Oak compare to WG as far as smoke taste goes? The wife prefers no smokey flavor except what we add to the cook…
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Yea, I'd say you're a little off on the bangers and mash (sausage and gravy over mashed potatoes) but that looks like good eats what ever you want to call it! :>
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I like this one: Ingredients 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne pepper 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste 1 teaspoon salt 1 teaspoon ground black pepper Hide Checklis…
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You can wrap the tips that hang over your PS with foil. Can't help with the trimming..I've never done spares..only BB
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The Red Eye is good. I've used it on a brisket as well as ribs and have been very pleased the results.