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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



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  • Re: 1st attempt at a pizza

      I wonder if letting it sit on something like a baking rack/cookie cooling rack rather than something solid like the pizza stone would help keep it a little crispier?  I may try that next time just to see.
    By the way, I do this too.
  • Re: Proper Lighting Technique for Direct Cooking

    Use an electric starter.  Keep the starter in for 8 minutes.  Then i stir with a small shovel (like you do). Then close lid for 8 minutes.  Temp will be 350º - 400º and you're ready to grill. 
  • Re: Briquettes?

    Toxarch said:
    My dealer gave the impression that the binder in the briquettes will taint the ceramic and leave a smell forever. Scare tactic?
    I'd say that's BS.  I've used briquettes several times, and although not ideal, they work just fine.  You're just going to get more smoke and more ash.
  • 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.