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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Shiff

About

Username
Shiff
Joined
-
Visits
1,902
Last Active
Roles
Member
Points
138
Posts
1,435
  • Re: First time short ribs (pic heavy)

    Those really look great. If you have a Restaurant Depot anywhere near you, they usually have the short ribs and Plate ribs at a very good price.
  • Re: Simple steaks

    They look great
  • Re: Pizza Stone...Does it make a difference?

    Thanks.  Maybe a stone, or two, will find its way under the Christmas tree this year!!  I guess you preheat the stone as the egg is warming up?
    Preheating the stone is very important. The crust won't come out right if you don't.  I use an IR thermometer to measure its temperature and make sure it gets to 450 - 500 degrees before adding the pizza.  I use semolina flour on the stone to make it easier to add/remove the pizza. Others use parchment paper or corm meal (I don't use this because it burns too easily).

    I have 2 pizza peels. One is wood and that is where I build the pizza and put it on the stone. I have a metal peel to remove the pizza.
  • Re: Montréal Smoked Meat it is!

    paqman said:
    Now I need to decide what kind of wood I'll be using to smoke.  I am thinking hickory or cherry.
    I find Hickory to be too strong and like Pecan, Cherry, or Post Oak
  • Re: Grandpas Grub pot roast

    I've made this a number of times and it is really great.  I think I'll be cooking one soon after looking at yours.