It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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
Been busy with kitchen renovations so I haven't been egging that much. I couldn't wait to get back to it and make our first pizza on the egg. I've done a few low temp cooks to cure the gasket so I was ready to a 500* - 600* dome temp. I set up my PSWoo3 with the Plate Setter feet down. I put the pizza stone on top of the ss grid which is at felt level with the Woo. That leaves about a 1/2" air gap between the stone and plate setter. I stabilized the egg at 550 with the stone in the egg for the warm up and stabilization period (about 45 minutes). The dough was from our favoite Italian Deli. For the toppings we used a pesto from a local farm which the farmer calls "Besto Pesto". Added fresh Buffalo Mozzarella and grape tomatoes (too many). It was in the egg for about 10 minutes which was longer than I expected from some of the posts and videos that I reviewed. I came out great. The crust was done just right and the hint of smoke that the cheese and crust picked up made it so delicious. We make a home made pizza on a regular basis but this one was far and away the best we've ever done.
My 13" CI grid came in yesterday. We had some friends over for their first Eggsperience. Sirloin fillets, Zucchini Quiche and allsid's Filo Wrapped Asparagus were on the menu. The CI grid made a huge difference with the seer. I tried it with a SS grid last week and there were practically no marks. I still overdid it a bit. I will have to pull at 100* next time to get a medium finish with a reverse seer. I changed up allsid's aparagus recipie and used Tuscan Spice mix and Parmesan cheese. I couldn't find the Chile Spice that he used. It came out great anyway.
Got mine 6 months after the 23rd anniversary of my 39th birthday. Been walking by them for years at my local dealer and then one day I asked the question that always gets me in trouble..."So, what's with that Big Green Egg (substitute car, boat, motorcycle, guitar, etc.)". Then I found out about this Forum and that sealed the deal. I was the proud owner of a great cooker and noob participant in a forum of a great group of people who could support to my life's goal of never acting my age :-)