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

We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

bjadams

About

Username
bjadams
Joined
Visits
105
Last Active
Roles
Member
Points
4
Posts
25
  • Pecan Pie

    This is my first real pie on the egg, not counting pizza, quiche or cobblers. I used a NY Times short crust recipe for the food processor that is quite simple. 145 grams of flour (cup) 1/4 teaspoon of kosher salt, 1 stick of cold unsalted butter and three tablespoons of ice water. You combine flour and salt and pulse a few times, add the butter cut up into 8 pieces and pulse a few more times, add water and process for about 30 seconds. Form into a disk, wrap in plastic and refrigerate for two hours or overnight. Let warm a bit before rolling out.

    The rest of the recipe is from the Karo syrup bottle but modified as my mother always did with a mix of regular and brown sugar and light and dark syrup. The tip on the bottle that the pie is done when temp in the middle hits 200 degrees is quite helpful for owners of instant read thermometers. Another hint is that Costco has a great price on really nice pecans.

    I baked it at 350 for about 65 minutes, place setter in legs down. This pie made me very popular with the wife who has a thing for pecan pie and said the results were excellent.
    ·
  • Re: Plate Setter as baking stone?

    I bake pizza and bread with a baking stone set directly on the place setter and I've found that this works better than baking with a space between the place setter and stone. Just my experience. 
    ·