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SPRIGS

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  • I will check at the office Monday.  My training books are there.  Have a Golden that I have trained (still training). Waterfowl dog but the books have basic obedience in them to.  An E-collar is your friend because you can instantly correct.  
  • 2 and 1/4 cups all purpose flour.  I think my skillet is 12".  It is the typical sized lodge skillet.
  • Here is how I do it.   Dough:  3/4 cup warm water.  Dissolve 1/4 tsp salt and sugar.  Then add 1/2 tsp yeast and 4 tbs of corn oil.  Add some of the four to the liquid and mix to a thick paste.  Then add the rest of flour and mix.  Cover in Saran W…
  • Got my eyebrows and eyelashes a few months ago.  Guess a guy shouldn't stick his face over the dome opening to check on a pizza cooking at 600 degrees.  Idiot!!  Ha.
    in Singed hair Comment by SPRIGS June 2016
  • gmac said: northGAcock said: .....not to forget mentioning a counter surfing dog.  This A$$hole took 1/2 a roast of the counter last night. Surprised he's still alive but ultimately it's the kids fault for leaving it out... …
  • I did the same thing but would back it off when it sparked - still melted.  Mapp torch now and will never go back to the looftlighter.  
  • Looks really good.  Love Tri-tip.  I assume that isn't your first Tri-tip.  Curious as to how it compares to others you have made without the rotisserie.
  • Looks great!
  • I'd take a plate of that right now and then ask for seconds!!
    in Friday ribs Comment by SPRIGS May 2016
  • I have used our Pampered Chef stone for 4 years now with no problems.  I generally cook my pizza high in the dome at 550-600.  So far no problems.  I was going to rush right out and buy a better stone as I have read so many guys have had problems wi…
  • I bought one of those for deep dish pizza.  The first time I used it I could'nt believe how much of each ingredient I used.  Way overkill for deep dish but plenty of room for searing!
  • Looks darn good to me!  Love a nice sirloin and you did that puppy justice!
  • smokeyw said: I have never heard this. But I will say that I have never seen any difference in cooking time if the meat is injected or not. Have at it! Me neither.
  • How thick?  I generally reverse sear if 1.5" or more.
  • How are you lighting the fire?  On low and slows I light in 2-3 small spots right around the center.  Start closing down your vents around 25-30 degrees of your target temp. If you have too large of a fire going (too much lit) you will struggle to h…
  • lousubcap said: As you note, for L&S cooks, the volume of fire burning at any one time is quite small, but the temperature of that fire is hot.  The fire travels around the lump load seeking fuel throughout the duration.   Load your smoke wood …
  • Agree with alot of the above.  I had the same problem when I first got my Egg. I now layer chunks in with the charcoal pretty much right around the middle and then place a chunk or two right on top of the spot I light (right in the middle), push tho…
  • Here is the one I use but with 00 flour. YIELD: makes enough dough for three 12-inch pies ACTIVE TIME: 30 minutes TOTAL TIME: 24 hours SPECIAL EQUIPMENT: food processor Ingredients 22.5 ounces (about 4 1/2 cups) bread flour, plus mor…
  • Great advice above.  When I first got my egg I was always chasing temps.  After awhile, you get a feel for the vent settings and I started to just let the egg stabilize at a temp before making adjustments.  Even after I got better at maintaining tem…
  • Makes me hungry.  So much so that I hit 4 grocery stores this morning after seeing this posted last night looking for flank steak for fajitas.  Unfortunately, no one around here has flank steak so I picked up some thin flat irons for tonight.  The f…
    in Flank steak Comment by SPRIGS April 2016
  • I smoke mine at 250 until an internal of 115.  Then pull them off and crank up the heat to 500 or so.  A few minutes a side and they are at 125.  Pull,  rest for 15-20 minutes.  Usually takes me 40 minutes or so to get to 115 cooking at 250. 
  • Here is what I use.  I just substitute the 00 flour for the bread flour. I then cut the dough ball into 4 equal (by weight) dough balls.  Makes 4  approximate 12" crusts.  The key for me has been weighing the ingredients.  Bought a cheap digital kit…
    in pizza dough Comment by SPRIGS April 2016
  • I'd hit both of those and ask for seconds!!
  • I hear you.  Mine are far from perfect. The good thing- shape doesn't impact the taste!!  All this talk about pizza is making me hungry.
  • This is the one I was thinking of.
  • I am no pizza expert but that is a good looking pie.  On the round part, my first attempts were about every shape but round.  I have found starting with a round ball of dough really helps with the final shape.  After I divide my dough into equal siz…
  • This one was done in the oven.  Not as good as off the egg.  In the oven, my crust doesn't get as crispy as on the egg.  But my family loves these and didn't complain that it came from the oven.
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