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

Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Federalist226

About

Username
Federalist226
Joined
-
Visits
542
Last Active
Roles
Member
Points
6
Posts
82
  • Re: Bad Byrons Butt Rubb

    WAY too salty.
    ·
  • Re: The Baking Steel - Use on level ground - Pizza Fail

    i dont think your going to have success with that style pie unless you put something inderect under the steel, the key to that pie is getting the dome hotter than the floor/steel. and oviuosly you have to level that thing
    :))
    I actually don't see how you can do Neapolitan style pizza using steel. Getting the cooking surface hot enough isn't the problem on the BGE. The difficulty is getting the cooking surface to be one temperature (about 750*) while getting the dome temperature to be much hotter (perhaps 850* or hotter.  Otherwise, the bottom and top of the pizza won't finish at the same time.

    It seems to me like steel actually makes it more difficult to achieve the proper temperature conditions for Neapolitan. Steel shines in home ovens where you generally can't get a pizza stone hot enough to get a good crust in a short time.
    ·