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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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



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  • Re: Looks like profiles were lost yesterday - hey MODS

    I had to update mine this morning, mine was gone.
  • Re: S/O what's your favorite pizza dough recipe?

    My current recipe for high temp (700+) pizzas.  With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom. 

    This will make one 12" pie:
    1.25 cups flour
    1/2 cup water
    3/4 teaspoon salt
    1 teaspoon instant yeast

    Combine 75% flour, water, salt & yeast. 
    Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter). 
    Cover and let sit for 20 minutes.  
    Now mix on low for 5 minutes. 
    Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power. 
    Let rest 20 minutes. 
    Hand kneed into a ball and chill overnight or up to 6 days. 
    Take out of fridge at least 90 minutes before use. 
  • Re: Chuck what?

    itsmce said:
    Thanks for the tips. This is what I ended up doing:
    Chucks on a V-rack in a pan, indirect at 275-300 for 4 hours. Then I moved them off the rack and in the pan on top of a sliced red onion, a couple Hatch green chiles from the freezer, a couple carrots cut into pieces, and a couple teaspoons of diced garlic, in maybe 1/4 cup of Worcestershire sauce and 1 1/2 cups of water. Covered the pan tightly with HDAF, back in the Egg at 300 for another 4 hours. The probe read 208 when I brought it in and pulled it. Here's a picture before I pulled. Didn't get one after. I will do this again. 

    Looks tasty!
    If you want a change of pace from this, I cook chuck roasts exactly the same way as you'd do a pork butt, just take the internal temp up higher (like you did for this) 210-215 or so.  Love the pulled beef.  Great straight up on a bun, in tacos, wrap, etc.  Many great uses for pulled beef.
  • Re: Pizza Dough Plan

    I do what this guy says.  He's clearly spend his life mastering pizza making.
    Here's the part of pizza making that I pay most attention to:

    • Autolyse - Autolyse is a fancy word that just means one simple thing. The flour and water should sit together for at least 20 minutes before kneading begins.  It's a CRITICAL step. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. Others say you can add all the ingredients at the beginning. I have found very little difference.

      • Pour all the ingredients into the mixer, except just use 75% of the flour for now. So all of the water, salt, Instant dry Yeast (if used)  and 75%  of the flour are put into the mixer.  Everything should be room temperature or a bit cooler.

      • There is no need to dissolve the yeast in warm water or feed it sugar. 'Proofing' the yeast was probably required decades ago, but I've never had yeast that didn't activate. The yeast feeds on the flour so you don't need to put in sugar. The proofing step that you see in many recipes is really an old wives tale at this point.

      • Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier  than a batter, but wetter  than a dough. Closer to batter probably. 

      • Cover and Let it rest for 20 minutes. One of the most important things I've found is that these rest periods have a huge impact on the final product. I've seen so much arguing online about the proper flour for making pizza. "You need super high protein flour to get the right structure for a pizza dough". People argue endlessly about brands and minor changes in flour blends, types of water, etc. A lot of this is myth and a big waste of time. The autolyse period is FAR more important to creating structured gluten development than is the starting protein percentage. Autolyse and knead properly and AP flour will produce a great pizza with a lot of structure. Do these steps poorly and bread or high gluten flour will not help you at ALL. This step reminds me of mixing pie dough. After you add the water to pie dough, it's crumbly. But after sitting for 20 minutes, it's a dough. The water takes time to soak in, and when it does it transforms the pie dough. It's really a similar thing here with pizza dough

  • Re: Meatloaf?

    Straight on the grid, indirect with drip pan under.  Take it to 155º internal at about 400º egg temp.  Nice crispy crust, juicy inside. Spectacular.