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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

bicktrav

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  • Re: First Time Brisket Cook

    Awesome! Looking forward to pics!
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  • Re: OT: Bourbon by Value

    The Pappy I had was pretty incredible.  Had a caramel flavor and consistency to me--far more honeyed than any other whiskey I can recall trying.  Wish I could find another bottle, but it seems near impossible.
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  • Re: New Adjustable Rig

    @Dredger, what exactly is that set up?  AR?  Woo?  Grid extender?  Can you slide the top grid to access the food on the lower grid?  Does the lower grid slide?  I'd really love to have multiple tiers like that, but want sliding access and can't figure out which configuration would provide it.
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  • Re: First Try Making Pizza - Photos and Questions

    First:  great-looking pie, especially for a first time!

    You definitely go through lump faster at higher temperatures.  The hotter the fire, the faster it consumes its fuel.  That might be part of the problem.  With that said, I've done four pizzas with a fill just to the very top of the firebox in my Large, so I'm not convinced that you need to pour lump up into the fire ring to get this going.  

    What I do is light in one spot in the center, bring the Egg up to a holding temp of about 450*, and crank the vents just before I put on the first pie.  My wife and I work in tandem in the kitchen, so while I'm sliding the first pie off one peel, she's assembling the second pie on the other peel.  That way, once you're at temp, you're working as quickly as you can.

    In service of quick work, I'd also recommend putting the pizza as high up in the dome as you can.  I put the PS, legs up, the BGE tri-level rack, and the stone on top of the rack.  The radiant heat from the dome means more even cooking, in my experience.

    Finally, I feel like the dough recipe we use might give you a little more of that "billowy" feel you're going for:


    Use all-purpose flour for this dough.  

    Hope that helps!  Just keep making pies and you'll eventually get a method that's perfect for you.  Fewer Egg cooks are as variable in terms of people's personal tastes than pizza.
    This is great info.  Thanks for all the help!  I'll give that dough recipe a try.  I'll also try cooking higher up in the dome.  Last night, I used two starter cubes to get the fire going.  Maybe next time I'll use just one right in the center to preserve more of the lump.  Practice makes perfect, so I'll keep going at it!
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  • Re: Can you use Le Creuset enameled skillets in the BGE?

    double said:
    You can although SWMBO might castrate you...
    Hope I don't embarrass myself for asking, but what's SWMBO?
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