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

Followed by 9 people
Von
northGAcock
bcsnave
TGMorganzo
thegooddocta
SmoothSpringer
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chubbs

About

Username
Chubbs
Joined
Visits
4,285
Last Active
Roles
Member
Points
2,328
Posts
6,692
  • Re: Posting Pics

    Better?
  • Re: CI skillet pizza recipe wanted

    Been doing mine in skillets for 2 years. I coat the bottom of the skillet in oil and try to coat all sides of the skillet with a twirl of the pan. Throw my dough in and push it to fill skillet. I use tomato slices instead of sauce. Then cover it with your cheese. Make sure cheese goes to the edges of the skillet because it will bake and make a nice chewy,cheesy crust. Skillet pies are great because you can load them up as opposed to regular where less is more. My skillet setup is PS legs down, ceramic feet, and then skillet on top. Usually go 500 degree for 25-30 minutes. Take a spatula and lift crust up to check the bottom around 20-25 minutes to make sure it is not burned. So good. Enjoy.

    FYI, my usual toppings are onions, green peppers, banana peppers, broccoli, and pepperoni. Good eats.

  • Re: Happy Labor Day (ahhh Spatchcock) Pics

    Man, I have to go light on smoke for birds. Little too strong for SWMBO. Cool pics and glad it turned out
  • Re: My first picture!

    I'd hit that G-Ma.

    That sounds bad in more than one way
    :ar!
  • Re: Booze or Brisket?

    I have never foiled a long cook one time but I usually do my burnt ends 1.5 hours with rub and another hour with sauce. People (if anyone comes hahah) will be here at 7. Currently at 176. Bumped up to 270 grate temp. Seemed to do the trick.
Click here for Forum Use Guidelines.