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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340



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  • Re: Can you replicate pizza hut crust and taste on LBGE?

    Good observation Eggcelsior.  The original plate setter for my large Egg cracked and I was still in my warranty period so they replaced it.  Well, they sent me an XL plate setter by mistake.  I use my fire bricks now in place of my plate setter. I improvised and whipped out my tile saw.  I cut up the XL PS into an octagon.  It is the best pizza stone around.  It is much larger in diameter and thicker as well.  My engineering background induces me to want to make things with what is on hand.  My brother made a spider for me from 3/8" stainless bar stock.  With a spider and fire bricks I can make almost any cooking configuration I need.  Our family was in the pizza business for 45+ years.  I made my first pie when I was 8, that was 55 years ago.  I get razzed a lot for my pizza comments on the forum, however, with that much experience I know what I am doing with dough and how to cook.
  • Re: A tale of two breads

    When you cook bread do not exceed 450 degrees.  Not necessary for good loaf of bread.  The loaves you see in pics were done at 450 for about 30-35 minutes.
  • Easy Steak Marinade

    I like to do a thick Porterhouse with a simple marinade.

    Fresh ground black pepper and either 2 oz of Jack Daniels Bourbon or Jim Beam.  Pepper the steak liberally and pour on the bourbon.  Turn the steak a few times over about 90 minute.  2-3 minutes per side on the spider at 650-750 and you have a great steak.
  • Re: Can you replicate pizza hut crust and taste on LBGE?

    Peanut oil will take high heat and it has a good flavor.  Pizza Huts dough is not bad, however it has no taste.  It cooks really well and gets nice and crispy when cooked well done.  I use King Arthur Bread Flour to make my dough and add 1% (by weight of flour) powdered milk to my mix once in a while just for a change in texture.  I use a 65% hydration method for the dough.  1000 grams flour and 650 grams of water.  Your geographical location will affect your dough, specifically elevation.  I am at sea level here in NC.  I came from Michigan which is about 650 feet above sea level and my dough acts much different here.  I had to cut my yeast in half and my dough still rises very nice.  The water makes a big difference too.  I use bottled water because the minerals in the water here also affect the dough.  Some people add oil to the dough mix as well.  Sometimes I do and sometimes I don't.  If you want your dough to be fluffy do not add oil.  If you want cracker crispy crust, my least favorite, use "00" flour.  It will yield a very silky dough and cooks nice and crisp very fast in a hot Egg.  I never go above 650 in my Egg for my pizza because I feel it is not necessary.  I use fire brick over a spider for my indirect heat with my grid above and a stone on my grid. 
  • Re: Pizza rookie needs help!

    Deep dish cooked in a cast iron skillet on the Egg.