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MrPotatohead

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  • Re: Anyone have a fantastic homemade pizza crust recipe?

    This is my one and only “go to” for a great pizza crust. It is a VERY forgiving dough. It can be mixed and used right away or it can be risen (proofed) once or more. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

     

    MOM'S PIZZA DOUGH

    Regna

    This is enough dough for two (Maybe three if you’re good at tossing and stretching) 13” thin crusts

     

    1 pk. Dry yeast

    1 C. warm (100 F.) water

    1 t. sugar

    1 t. salt

    2 T. olive oil

    2-1/2 C. flour (all purpose, un bleached)

    1/2 C. additional flour for the knead

     

    1)) Dissolve the yeast in the water and let stand for about 5 minutes.

     

    2)) Add all the remaining ingredients and mix well with a spoon.

     

    3)) In the bowl…Add small amounts of the “kneading” flour, punching in with your fist until the dough cleanly pulls away from the sides of the bowl. This will take, more or less, about 1/2 C.

     

    4)) Using you hands spread / stretch the dough to the desired shape

     

    And a tip: Rub in a few drops of olive oil into your hands before placing / stretching the dough.

  • Re: The Doc Says To Cut Down On Salt. Do You Have A Favorite Low Salt or Salt Free Rub?

    <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Well...You asked...

    I too agree that the Mrs. Dash seasonings are good. I have only ever used two; the Original and the Grilling Blend

    OTOH, I take pride in making my own blends so that I can control salt and a lot of other crap that goes into some of the preparations.

    I don't think that I have purchased any spice blends for maybe ten or more years now. Here are the Low and No salt blends in my pantry.

    I have made and used them all. And they are really good.

     

    LOW SALT BLENDS:

     

    SPANISH TOWN <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    2 T. prepared curry powder
    1 T. sugar
    1 t. ground black pepper
    1 T. dried leaf thyme, crumbled
    1 T. onion powder
    2 t. garlic powder

    1 t. salt
    1/2 t. ground red pepper (fine ground cayenne)

     

    SANTA FE

    3 T. chili powder
    1 T. ground cumin
    1 T. celery seed
    1 T. black pepper
    2 t. garlic powder
    2 t. dried leaf oregano, crumbled

    1 t. salt

     

     NUTTSY’S ”ALL PURPOSE” DRY RUB 

    1 T. garlic powder

    1 T. onion powder

    1 T. brown sugar

    1 t. salt

    1 t. black pepper

    1 t. basil

    1 t. paprika

    1/2 t. cayenne

     

    JB’s COCOA and CHILI RUB

     1-1/2 t. crushed red pepper

    1 t. Kosher salt (more or less)

    1/2 t. white pepper

    2 T. fresh ground coffee

    1 T. unsweetened cocoa powder

    1 T. brown sugar

    1 T. pure Ancho chili powder

     

     

    NO SALT BLENDS:

     

    SOUTH AMERICAN

    36 dried De Arbol chilies

    12 dried Pasilla chilies

    (Seeded and broken / chopped into very fine pieces, grind if possible)

    2 t. ground cinnamon

    1 t. ground coriander

    1/2 t. ground cumin

     

    ORIENTAL FIVE SPICE

    2 T. ground cloves

    2 T. ground cinnamon

    2 T. ground fennel seed

    2 T. ground anise

    2 T. ground Szechwan pepper

    (As Szechwan can be hard to come by; black pepper, white pepper or even allspice, will work)

     

    Here is the famous Jim Goode’s BBQ Beef Rub. It can be used when low salt (or no salt) is desired. It is one of the staples in my cupboard.

     

     JIM GOODE’S BBQ BEEF RUB
    Original recipe yield: 3 /4 C.


    2-1/2 T. dark brown sugar
    2 T. paprika
    2 t. mustard powder
    2 t. onion powder
    2 t. garlic powder
    1-1/2 teaspoons dried basil
    1 t. ground bay leaves
    3/4 t. ground coriander seed
    3/4 t. ground savory
    3/4 t. dried thyme
    3/4 t. ground black pepper
    3/4 t. ground white pepper
    1/8 t. ground cumin
    salt to taste (or none at all)

    Notes: Even though this is “labeled” as a beef rub…I especially like this rub on chicken and thick cut pork chops heading for the grill.

     

    The sugar in the rub will brown and make a "caramelized crust" when using higher cook temperatures, so be careful there.

     

    Once you mix the spices they'll keep well for 6 months or more in an airtight jar. When ready to use, just rub into the meat, wrap in plastic or use a baggie, and refrigerate the night before grilling."

     

    This rub also inspired a similar rub known as J J’s Rub which is exactly the same mixture, but with 1-1/2 t. of rosemary added.

     

    MEMPHIS STYLE RUB for a LOW & SLOW

     1/4 C. paprika

    1 T. dark brown sugar

    1 T. white sugar

    1 t. celery seed

    1 t. black pepper

    1 t. dry mustard

    1 t. onion powder

    1 t. garlic powder

    1 to 3 t. cayenne pepper (to taste)

     

    Notes: This mix is great on a Pork Butt, Shoulder, Ribs (pork or beef) and   brisket.  Give a good rub down and rest, up to over night, in the fridge. Cook, indirect, over a low fire with some of your favorite smoke-wood.

     

    OLD BAY SEASONING

    1 T. Bay leaves, fine ground

    2 t. celery seed

    1 -1/2 t. dry mustard

    1 -1/2 t. black pepper

    3/4 t. nutmeg

    1/2 t. ginger

    1/2 t. cloves

    1/2 t. paprika

    1/2 t. cayenne

    1/4 t. mace

    1/4 t. cardamom

     

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