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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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: MiniMax with woo and stone + Pizza setup

    Pizza on MiniMax:  SUCCESS!

    I cranked out about ten pies off the MM last nite for a party.  While I can't make a round pie yet (still working on it) my biggest concern was that the MM couldn't get hot enough for long enough for a pizza cook lasting a few pies.  Boy are those concerns gone.  The MM maintained a 650+F temperature for at least 3 hours.  I don't like to make the 900F pies, 600F-650F has been the sweet spot zone for me with the dough recipe and technique I use to reliably  and predictably crank out perfect 'zas.  I was surprised though that the heating up to temp took longer than before using the same setup but different fuel.  But once it got above 600F, it stayed there for 3 hrs plus.  So, now I am confident in a mobile MiniMax pizza application.

    The setup was this:  Platesetter, legs up within the MM woo (in case I had to recharge the fuel but this turned out to be a nonissue), the standard cooking grate on top of the larger diameter woo ring and then the 13' stone on top of that.  NO air circulation issues, no issues with the stone being too high in the dome and inhibiting closing of the lid, etc.  Just perfectly cooked pizzas, one after the other.  This was great for a party because kids got to dress their own, adults got to choose what they wanted on them and the results were great.  everyone had an awesome time.  Thanks again BGE and CGS for helping me nail it!  I decided to go with the platesetter instead of the 10" stone as the platesetter sits a little higher and I could put more fuel in to start.

    The pic of the pizza with the crazy shape was the LAST one of the evening as earlier on, I was too busy forming the doughs, assembling and cooking pies, and drinking that I couldn't pause to take picts.  I think the shape of the last one was in direct relation to how much alcohol I consumed last nite!  But, about 1 hr before I put the first pizza on, the temp was at 650F+, and two and a half hours later, I took these picts.  And, before the evening was done, and after the guests had all left, I checked it one last time- and the temp guage still was at 650F.  I went to bed so I don't know how long it held that temp but I know for sure it was more than three hours.

  • Crab Legs on Saturday, Homemade Italian Sausages on Sunday

    steamed these in the XL on Saturday.  Used a vortex to contain the charcoal and harness radiant heat so the crab legs could be placed off to the side out of the steam tray and NOT burn or dry out.

    I did a hot burn to rid the BGE of the fish smell and then used the Vortex on Sunday to contain the charcoal and gently brown the sausages gradually and then char them up a little directly over the fire.  and before cooking the sausages, I made them by grinding up pork shoulder, spicing with salt, wine, garlic, fennel and chili flakes and then casing them with a hand-crank sausage stuffer.  mighty tasty stuff.  The Big Green Egg produces the best results of anything i cook and it demonstrated its versatility this weekend . 

  • Re: MiniMax on the beach in Mexico

    hey MJG-  I remember those days from growing up in the Midwest and I don't miss the snow at all.  although if  wanted to see the white stuff, I can drive 2 hours north to Flagstaff and see it up there but would want to hightail it back to the Valley of the Sun  and sit poolside drinking cold beer and grilling on my Big Green Egg!
  • Re: MiniMax on the beach in Mexico

    this was too good not to post, didn't make these on the MiniMax but they are indicative of what the trip entails food-wise.  one of our traveling companions sent this to me early this  AM. Now, THAT'S shrimp cocktail!
  • Re: MiniMax on the beach in Mexico

    Yes, spring break with my kids- and a bunch of their buddies whose parents rented houses in the same area where we were.  The weather couldn't have been better.  Low high 70s to low 80s by day, and mid to high 50s at night.  breezy most of time but Monday night the air was pretty still and I don't like not having a breeze.  The moving air keeps bugs away.