Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Walt2015
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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Griffin

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Griffin
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  • eestherscot
    ·
    June 26
  • eestherscot
    ·
    June 26
  • henapple
    Looking forward to seeing you there. ..but understand things happen. I'm not there yet do who knows?
    ·
    March 2014
  • UXB
    Griff, I'm a new Egg guy. What's a pit controller? What's a good brand?  PS - we just moved to Flat Rock, NC from your area (north Dallas). That's great BBQ country you live in.  Thanks!
    ·
    January 2014
  • msfgroup
    IT makes sense that the dome temp would be higher than grate temp.  Thanks, very new to the EGG but love it thanks for the insight and Yes Mickey was right behind you with TURBO RIBS!

    THANKS AGAIN
    ·
    November 2013
  • SamFerrise
    Over the years we used Blodgett and Bakers Pride stone deck ovens that never were fired up over 550 degrees. A typical pizza in those days took about 6-8 minutes to cook and they did a superb job.  By the mid 80's the conveyor ovens began to appear because of the demand for more production.  These ovens have gas jets above and below the cook chamber.  They will cook pizzas at 550 at a 6 minute cycle time all day long with no recovery time needed.  So much for that.  I have never seen the need to go beyond 550 degrees because you begin to get inconsistent results.  The Egg is a great cooker for pizza, however it will never duplicate the Neopolitan style ovens that go over 1000 degrees and cook those thin crust pizzas that I really do not like.  The heat is radiated from the cooking deck up and around the igloo like oven chamber.  

    The heat in the Egg comes from below and the plate setter and stones get tremendously hot.  When you go to 700+ degrees in the Egg it is nothing more than a blast furnace.  I have an engineering background and I understand this process intimately.  Your dough is the key to success in the Egg.  The deep dish pies you make look amazing and I made one 2 weeks ago using your recipe.  It was excellent.  I cooked mine at 550 for about 18 minutes and it was perfect.  I am first generation Italian which means my parents were born there.  I was raised in the restaurant business dating back from 1956 through 2003 when two of my brothers finally closed shop.  Pizza and Italian cuisine are part of my DNA.  We made our own pasta dough from scratch and our pizza was legendary in our town.  My Mother's sauce recipes are still with us to this day and we are passing them down to our children.  As you can see this has a profound effect in how I answer some of the questions on the forum.  I know what I am talking about and some of the things I see and read on the posts are simply amazing.  In fact, I have learned a few things myself, but I have also seen some real dumb stuff as well.  Everybody has their opinion.
    ·
    June 2013
    • Griffin
      Griffin
      I worked in a few places that had the conveyor ovens in high school and college, so I'm familiar with those. Made the "New York style" dough and sauce recipe from the website serious eats this week, but had to use the oven. I appreciate your insight and what you add to this site. Was just giving you a hard time on the rib pizza the other day.
  • SamFerrise
    I am old school when it comes to pizza.  Ribs, chicken and bbq sauce on pizza just kills me.
    ·
    June 2013
  • Griffin changed his profile picture.
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    March 2013
    • Mickey
      Mickey
      Nice picture. Nice looking lady.
  • thailandjohn
    Most people buy hooks already smoked......doing them yourself from fresh hocks is sooooo much better in my opinion......commercial smoked hocks are also treated or brined and doing nothing but smoking them, is a big difference
    ·
    October 2012
  • SamFerrise
    Hey Grif,
    Where do you live? I am at sea level on the Carolina Coast. I had to learn to make dough to suit the environment. I know I come off as a know it all, however, pizza is my forte and I have very few peers when it come to my pizza knowledge base. I am 62 years old and I have spent a lifetime perfecting recipes that were passed down from the generations in my family. I am First Generation Italian American. All my people were born there. Food plays a central part in our culture and we like to incorporate our homemade foods in most of our meals. For Thanksgiving turkey and the trimmings were one course. The main course was usually lasagna, followed by a meat course, roasted potatoes, green beans sauteed in olive oil with garlic and slivered almonds, roasted homemade Italian sausage, fruits, nuts, and Italian pastries.

    So, this is what you are dealing with. Some of my childhood friends, who are still my friends today are Lebanese, Greek, German, Polish, Armenian.
    ·
    September 2012
    • Griffin
      Griffin
      Somehow I never saw this message to me or I would have responded sonner. I apologize for that. I understand location is going to have a big part of making dough (pizzas and others) Humidity, temp, even elevation can play a minor role. Hard to get some people to understand that. I'm in Dallas, so much different environment than you. Heck, day to day conditions can play a role. Something you just have to learn by touch and experience.

      I've noticed you have taken a much more active role lately here on the board. I appreciate that. There's a lot of things we can learn and teach each other (and I mean everybody on the board) if we just take the time to answer questions and make suggestions in a positive manner. My whole view on you has changed considerable since those things I said awhile back. Glad you are helping out now. Keep up the good work.

      Friends?
  • ducksbuddy
    very nice web page! Thanks!
    ·
    August 2012
    • Griffin
      Griffin
      Just saw this comment @ducksbuddy. Thanks. Glad you like it.
  • tdeater
    Potato Bomb, Wash and core a baking potato like you would an apple (Save core plugs) Stuff potato with butter, chedder cheese, and some chives. (You can stuff with anything even lunch meats) Trim core plugs and stick in each end. Sprinkle some Kosher salt and wrap with bacon. Next wrap potato in foil and grill at 350 to 400 for about 60 to 75 Min depending on potato size. Enjoy!!
    ·
    January 2012
  • Griffin changed his profile picture.
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    November 2011
    • hornhonk
      hornhonk
      Fantastic profile picture!
  • Griffin changed his profile picture.
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    August 2011
  • Griffin changed his profile picture.
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    August 2011
  • Griffin changed his profile picture.
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    August 2011
  • Griffin changed his profile picture.
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    August 2011
  • Griffin changed his profile picture.
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    August 2011